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 and adds a deep, salty, umami-rich flavor to everything from soups to marinades. Depending on how long it has fermented and which grains are used, miso comes in many varieties.
The most common types of miso
- Shiro (white miso): Mild, slightly sweet and briefly fermented. Perfect for beginners and dressings.
- Aka (red miso): Stronger, saltier and fermented longer. Great in stews and hearty soups.
- Awase (mixed miso): A balanced blend that works for most things.
How to use miso
Miso is incredibly versatile and can be used in far more than miso soup:
- Miso soup: Stir miso into hot dashi broth, and add tofu and spring onion.
- Marinade: Brush fish or eggplant with miso, mirin and a little sugar before cooking.
- Dressing: Mix with vinegar, sesame oil and honey for a rich salad dressing.
- Flavor booster: A spoonful in stews, sauces or even caramel adds an unexpected depth.
An important trick
Do not boil miso. High heat destroys the living cultures and the fresh flavor. Always stir it in at the end of cooking, just before serving, and let it just warm through.
Is miso healthy?
Miso is rich in protein and contains beneficial lactic acid bacteria because it is fermented. It is, however, quite salty, so use it in moderation if you are watching your salt intake. A little miso goes a long way, so you rarely need large amounts.
Storage
Miso keeps for a long time in the fridge, often for many months after opening, because the salt and fermentation act as preservatives. Keep the paste tightly sealed so it does not dry out.
Get started with FUDI
At FUDI you will 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 are a beginner – it is the most forgiving one to get to know.
You will find our miso products here
Also see Japanese food.
