Miso

Miso – A Staple of Japanese Cooking

Miso is a fermented soybean paste rich in umami, essential in Japanese cuisine. Made by fermenting soybeans with salt and koji, sometimes combined with rice or barley, it adds depth to soups, marinades, and dressings.

There are three main types: White Miso (Shiro Miso), which is mild and slightly sweet; Red Miso (Aka Miso), which is bold and salty; and Mixed Miso (Awase Miso), a balanced blend of both. Most commonly used in miso soup, it’s also perfect for glazes, sauces, and even modern fusion dishes.

Beyond flavor, miso is packed with probiotics and nutrients, making it a delicious and nutritious addition to your kitchen.