Miso is a fermented Japanese paste made from soybeans, salt and koji, with a strong salty taste and plenty of umami.

Origin

Miso has been part of Japanese cooking for centuries and is best known in miso soup. Depending on the variety and ageing time, the paste is paler and milder or darker and stronger. In plant-based cooking it adds depth without meat or fish.

How to

Dissolve miso in a little warm stock or water and stir it in at the end of cooking soups, sauces or dressings. Do not boil it hard afterwards, so the aroma survives. It also works well in marinades for vegetables, tofu or aubergine.

Common mistake

Miso already brings a lot of salt. Season sparingly at first; you can always add salt later.

Related recipes

Greetings from Japan - Miso Soup

Related terms

Dashi, Bonito Flakes, Marinating