Expanding Your Culinary Horizons? Give Miso A Try
Most people are vaguely familiar with the ingredient miso, likely thanks to the light, brothy miso soup available at most Japanese restaurants. But really, miso soup is just the tip of the iceberg. Miso itself is a funky, earthy paste that can kick up the umami in all sorts of dishes. Read on to learn more about this versatile, flavor-packed ingredient.
What is miso?
Miso is a fermented paste most commonly made of soy beans inoculated with koji, a mold typically grown on partially or fully cooked grains or soybeans. Koji works as an enzyme to break down the structure of the soy beans into amino acids, simple sugars, and fatty acids.
While most miso available in America is made using soybeans and rice koji (known as kome-miso), miso can be made using a variety of beans and grains. This means even people with soy-free diets can enjoy the flavor and nutritional benefits of miso!
Where does miso come from?
Miso is a Japanese cooking essential, and it's been a part of traditional Japanese cuisine as early as the 6th or 7th century. Today, there are thousands of miso varieties available in Japan. What type of miso is used in traditional dishes depends on the region in Japan as well as the type of dish it is used in.
What does miso taste like, and how should I use it?
The flavor of miso depends on the ingredients used, time fermented, proportion of koji to soybeans, and conditions/location in which it was prepared. Generally though, miso is salty, tangy, and earthy, with lots of rich umami flavor, making it a favorite in vegan cuisine.
The most common types of miso in the United States are white miso, yellow miso, and red miso.
White miso is fermented the shortest amount of time and has a high proportion of koji. Because of this, white miso is lighter in color and flavor. White miso is best used in dressings, soups, and marinades. We love using it in miso soup and this salty-sweet Miso Glazed Salmon. It can also add some seriously delicious complexity to desserts!
Yellow miso is a bit darker, funkier in flavor, and saltier than white miso. It can be used similarly to white miso, as well as fermenting foods like pickled vegetables.
Red miso is much saltier and more pungent than the aforementioned miso, thanks to its longer fermentation time and high proportion of soy beans to koji. Fragrant, earthy, and super-savory, red miso can add incredible umami to soups, stews, and sauces.
No matter which type of miso you choose, be sure to add it to your dish in the final stages of cooking. Boiling miso can kill the active bacteria and all the health benefits that come along with them.
How long does miso last?
Kept in its original airtight container in the refrigerator, open miso can last up to a year. It won't necessarily "go bad" after a year, it'll just lose some if its pungency. Thanks to the high salt content and fermentation, miso can last for an extremely long time. It will also darken over time—cover the surface of the miso with plastic wrap to prevent the miso from oxidizing if you're worried about the color.
Is miso good for you?
Like all fermented foods, miso has a long list of health benefits. It's high in vitamins B, K, and E, as well as folic and amino acids and bacteria that promotes healthy digestion.
Where can I buy miso?
Miso is often found near refrigerated fermented items like sauerkraut and kimchee, or near tofu.
Look for miso with a short ingredient list and, ideally, non-GMO soybeans. A much larger, more varied selection can usually be found at Asian or specialty grocery stores.
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