Miso is a thick, fermented paste made from soybeans, salt and koji. It is the savory heart of Japanese miso soup, marinades and dressings.
- Made from
- Soybeans, salt, koji (a mold culture), often rice or barley
- Flavor
- Salty, savory, umami
- Colors
- White, yellow, red
- Process
- Fermentation for months to years
- Allergen
- Soy, and sometimes gluten
History
Miso comes from fermented soybean pastes brought from China to Japan more than a thousand years ago. Over time it became a daily food in Japan, eaten by samurai, monks and farmers alike.
Where it comes from
Japan, with Chinese roots in fermented soybean paste.
Where it is used most
Miso soup is served at many Japanese meals. Miso is also used in marinades, glazes, noodle soups and dressings.
Varieties and types
White (shiro) miso is mild and sweet. Red (aka) miso is stronger and saltier. Awase is a blend.
Flavor and how to use it
Dissolve miso in a little warm broth before adding it to the pot, and do not boil it hard, which dulls its aroma and flavor.
Buying, storing and substitutes
Keep refrigerated after opening; it lasts for months. Check labels for gluten if needed.
Good to know
Contains soy. Some miso contains barley or wheat (gluten). It is high in sodium.
Recipes that use it
Photo credit: Matheus Bertelli on Pexels.