What is miso?
Miso is a fermented paste made from soybeans, salt, and a special mold culture called koji. The paste is a cornerstone of Japanese cooking, imparting a deep, salty, and umami-rich flavor to everything from soups to marinades. Depending on the fermentation time and the types of grains used, miso comes in many varieties.
The most common types of miso
- Shiro (white miso): Mild, slightly sweet, and short-fermented. Perfect for beginners and dressings.
- Aka (red miso): Stronger, saltier, and longer-fermented. Great in stews and hearty soups.
- Awase (blended miso): A balanced blend that suits most dishes.
How to use miso
Miso is incredibly versatile and can be used in far more than just miso soup:
- Miso soup: Stir miso into warm dashi broth, then add tofu and spring onions.
- Marinade: Brush fish or eggplant with miso, mirin, and a little sugar before frying.
- Dressing: Mix with vinegar, sesame oil, and honey for a rich salad dressing.
- Flavor enhancer: A spoonful in stews, sauces, or even caramel adds an unexpected depth.
An important tip
Do not boil miso. High heat destroys the live cultures and fresh flavor. Always stir it in at the end of cooking, just before serving, and only allow it to warm through.
Is miso healthy?
Miso is rich in protein and contains beneficial lactic acid bacteria due to its fermentation. However, it is quite salty, so use it in moderation if you are monitoring your salt intake. A little miso provides a lot of flavor, so you rarely need large quantities.
Storage
Miso keeps well in the refrigerator, often for many months after opening, because salt and fermentation act as preservatives. Keep the paste tightly sealed so it doesn't dry out.
Get started with FUDI
At FUDI, you'll find several types of miso, dashi, tofu, and seaweed so you can make everything from a simple miso soup to advanced marinades. Start with a white miso if you're a beginner; it's the most forgiving to get acquainted with.
