Miso

Miso is a traditional Japanese paste made by fermenting soybeans with salt and the mold culture koji. It has an intense, salty, umami flavor with subtle fermented notes. It is most commonly used in classic miso soup, but also works well in marinades, sauces, dressings, and glazes for meat or fish. There are three main types: white miso (shiro) with a mild and slightly sweet flavor, red miso (aka) with a bolder and more intense taste, and mixed miso (awase). Thanks to fermentation, it is a rich source of probiotics, proteins, and B vitamins. It should be stored in the refrigerator and keeps for a relatively long time.