miso
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a fungus), and sometimes rice, barley, or other ingredients. The result is a thick, savory paste that ranges in color from light yellow to deep mahogany, depending on the fermentation time and ingredients used. It is best known as the base for miso soup, but it is an incredibly versatile ingredient used to add "umami"—a deep, savory richness—to glazes, marinades, salad dressings, and stews. In cooking, it is typically whisked into liquids at the end of the cooking process to preserve its delicate flavor and nutritional enzymes.
In conversation
Deciding on dinner
I'm craving something warm. Should we make miso soup?
I'm craving something warm. Should we make miso soup?
Yes, let's grab some tofu and green onions from the store.
Yes, let's grab some tofu and green onions from the store.
Miso soup is a staple comfort food often paired with simple ingredients like tofu or seaweed.
Cooking marinade
This fish recipe calls for a miso glaze.
This fish recipe calls for a miso glaze.
That sounds great! Just be careful not to burn it; the sugar in the paste caramelizes fast.
That sounds great! Just be careful not to burn it; the sugar in the paste caramelizes fast.
Miso is frequently used in glazes because its high sugar and protein content creates a delicious charred crust.
Examples
I like adding miso to my soup.
I like adding miso to my soup.
She whisked the miso paste into the broth until it was smooth.
She whisked the miso paste into the broth until it was smooth.
The complex, earthy profile of red miso provides a robust foundation for long-simmered stews.
The complex, earthy profile of red miso provides a robust foundation for long-simmered stews.
