Miso paste is one of those ingredients I often get asked about: namely, what is miso and what is it used for? Well, it’s a fantastic staple to have knocking about in your fridge, as it brings a gorgeous salty, savouriness to dishes. Most miso originates from Japan and is used in a lot of Japanese cuisine. You’ve no doubt heard of miso soup, but I also love adding this ingredient to vegetables, noodles,pasta… and even desserts, like with thisMiso Baked Cheesecake.
My silky, glossy and delightful carbonara is made even more epic, with a little help from some miso paste!
What is miso?
Miso paste is a fermented soy bean paste that’s used a lot in Japanese cooking. It’s made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus. But don’t let that put you off – it’s a phenomenal way to add flavour to meat, fish and more. And miso soup – simply diluting some paste in hot water – is a soul-reviving hug in a bowl!
What are the different types of miso?
There are so many different varieties of miso paste, and it’s all down to their texture, how long they’re fermented for, colour and so on. The most popular imported varieties are white (otherwise known as shiro miso) and red/brown (or ‘aka miso’).
As a general rule of thumb, the darker the colour of the miso paste, the saltier and stronger the flavour, as it’s been aged for longer.I tend to favour white miso in my dishes. Sweet and mild, it’s made with a large proportion of rice and I really love what it adds to a recipe.
What does miso taste like?
Miso has a texture that’s a little like peanut butter. It’s ready to use straight out of the pack and doesn’t require any special preparation, but it’s not really meant to be eaten on its own (although no judging here!).As for that much-loved miso flavour, it’s salty, savoury, a little bit meaty and sometimes can be a little funky too… in a good way! It adds heaps of depth to a variety of dishes, but use it sparingly. You can always add more!
How to store miso
Miso paste has a long shelf life – if you follow the storage instructions. I tend to keep mine in the fridge, and I also like to press a small piece of baking or parchment paper on to the top of the miso paste to give it another layer of protection from oxidation. Also, I recommend only using clean utensils when you scoop a bit of paste out the pot so that you don’t contaminate it.
Where to buy miso
Miso paste is widely available from supermarkets – you’d typically find it near other Japanese ingredients in most grocery stores. If not, you’ll definitely find it at your nearest Asian grocer, or online.
Cooking with miso
I’m a big fan of the umami flavour that miso brings to a dish, so I’ve got quite a fewmiso recipesup my sleeve. Try this selection for starters…
FAQs
In Japan, miso is used in a very variety of dishes including soups, glazes, dipping sauces, salad dressings, stir-fries, stews, marinades and more. Because it adds umami, the strong savory flavor associated with meat and aged cheeses, it is a popular ingredient in many vegetarian and vegan recipes.
How do you use store bought miso? ›
Pair white miso with chicken, roasted vegetables, or a white fish like cod; you can also use it in marinades, salad dressing, or miso butter. Aka (red) miso is a dark, rich miso made with a higher proportion of soybeans to rice koji.
Do you have to cook miso to eat it? ›
Grab a spoon and dig in – you CAN eat your miso paste raw! I often recommend this to people when they are trying a new variety or are considering which variety to use in a recipe. It's a great way to discover the unique taste of miso and how each variety differs in flavor.
What does miso taste like? ›
Miso is the ultimate reference point for the flavor sensation known as umami. The paste and the soup have a deep savory flavor, with toasty, funky, salty-sweet richness. This umami flavor forms the base of a lot of everyday Japanese cooking.
Does miso paste need to be refrigerated? ›
Miso should be stored in a covered container and to maintain its colour and flavour, refrigeration is best. As a general rule, the lighter the colour and flavour, the more careful you will need to be and refrigeration is best. Sweet miso should be consumed within three weeks of opening, white miso within 3 months.
What does miso taste similar to? ›
Different types of miso paste vary in intensity, but in general, you can compare the flavor of miso paste to a rich soy sauce. It's salty and concentrated with fermented hints of tanginess.
What goes well with miso? ›
As a rule of thumb, pairing miso with earthy, woodsy flavors — think winter squashes like pumpkin, kabocha, and butternut; toasty, nutty flavors like brown butter, sesame, chocolate, and caramel; or hearty fruits like apples and bananas — adds its deep, dynamic flavor without being overpoweringly funky or salty.
Can you eat miso by itself? ›
It's ready to use straight out of the pack and doesn't require any special preparation, but it's not really meant to be eaten on its own (although no judging here!). As for that much-loved miso flavour, it's salty, savoury, a little bit meaty and sometimes can be a little funky too… in a good way!
Can you put miso in ramen? ›
This homemade Spicy Miso Ramen recipe features an aromatic broth with layers of complexity. A mix of soy sauce, miso paste, hot chili oil, garlic, and ginger create the most dynamic flavor profile.
Can you just add miso paste to hot water? ›
*STIR MISO to preserve the beneficial bacteria – stir the miso paste into your cup of hot water instead of pouring boiling water over the miso as high heat can destroy the healthful bacteria; this simple technique will help ensure you get maximum “nu*tritional bang for your bite.” MISO is fermented soybean paste.
It is expected that you drink from the bowl. The Japanese way to drink miso soup is to place a bowl in one hand, with four fingers supporting the base of the bowl, while the thumb rests comfortably on the side of the bowl. When the broth is sipped, you can use your free hand to support the bowl.
Where is miso paste in the grocery store? ›
You should find it in the Asian food section of just about any major food retailer. Miso paste is sometimes labeled as soybean paste.
Why is miso so expensive? ›
Wealthy landowners, royalty or samurai would only eat rice miso that had been made using expensive polished white rice. It was often so expensive that it was used as gifts, or even as currency.
Is miso good or bad for you? ›
The Bottom Line. A little dose of miso goes a long way to please your taste buds. It also may contain health benefits like improving digestion, supporting healthy immunity and even reducing risk of certain cancers. Reap the benefits yourself by making one of our miso recipes today.
What is the most commonly used miso? ›
Awase (Blended) Miso
This is the most common type of miso paste. Awase miso is light brown in color and is the most versatile of all the miso pastes.
How do Japanese eat miso? ›
The Japanese way to drink miso soup is by placing it in a small bowl (that looks more like a cup). Rather than using a spoon, they just bring the bowl close to their mouths and drink it like that. Miso soup is usually present in most Japanese meals throughout the day, including breakfast, lunch and dinner.
How much miso paste should you use? ›
A general rule of thumb is to use about 1 tablespoon per cup (U.S. measure, 236.5ml) or 1/4 l (250ml) but if you have a very salty red miso for example, you may need less. So when you are trying out a new miso, always add less than you think you need. It's easy to add more.
What is the ratio of miso paste to water? ›
I usually do a ratio of 1 tablespoon of miso to 1 to 1½ cups water." As for white kind of miso to use? Both Leone and Sullivan like sweet white miso for a mellow-tasting soup. "Many restaurants use red misos," Sullivan says, adding that yellows are more earthy.
