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
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 is miso and how do you use it? ›
Miso is a paste and can be mixed into sauces, dressings, batters, and soups. It can be eaten cooked or raw. Since miso is a cultured food, it's best to add it to long-cooked dishes at the end of cooking. Be careful not to boil dishes like miso soup—too much heat will kill the active bacteria in the miso.
What the heck is miso? ›
Miso paste is a traditional Japanese seasoning made from fermented soybeans, along with additional ingredients like rice or barley. It has a thick, paste-like consistency and boasts a unique umami flavor that adds depth and richness to recipes.
What is the general rule with miso? ›
With thousands of master miso makers across Japan, miso forms a rich culture and can be thought of like beer in that each region of Japan has a slightly different flavour, strength, colour, and taste of miso. As a general rule, the darker the miso, the longer it has been fermenting and the stronger the taste will be.
Can I eat miso paste raw? ›
Can you eat miso paste raw? 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.
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.
Is it okay to eat miso every day? ›
Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.
What is miso supposed to taste like? ›
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.
Can you just drink miso? ›
Miso is packed with that elusive umami flavor, and will help keep your tastebuds entertained between meals. Sip away! You can adjust recipe serving sizes for leftovers (and company!) in your menu. In a saucepan on the stove or in a mug in the microwave, heat water just before boiling.
Which miso is healthiest? ›
If you want to avoid sodium, your choice should be White. If you don't need to avoid sodium intake, then Red is the most nutritious. The site says that White Miso makes you relaxed and gives you a good night sleep.
You should find it in the Asian food section of just about any major food retailer. Miso paste is sometimes labeled as soybean paste.
Is miso high in sodium? ›
The one big concern that some people have when it comes to miso soup is the high sodium content; with the average teaspoon of miso featuring between 200 and 300 milligrams of this blood-pressure-raising element, it can easily scare away those struggling with high sodium levels.
What pairs well with miso? ›
It is especially good with rustic flavours such as alliums, root vegetables and seaweed, but it has some less likely partners, too.
- Carrot.
- Chives.
- Chocolate.
- Corn.
- Egg.
- Green beans.
- Honey.
- Pecan nuts.
Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that's also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health.
What does miso do to your body? ›
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 does miso taste of? ›
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.
What does miso taste similar to? ›
The best miso substitute? Soy sauce. Soy sauce can stand in for the salty and savory flavor of miso in a pinch. But keep in mind: miso paste has a creamy texture and soy sauce is very thin, almost like water.
What goes 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.
