There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus cultivated on rice and other grains). Allowing this mixture to age for months or years gives miso it’s generous umami flavours. Miso is a powerhouse ingredient to add savoury depth to any meal.
The most complementary miso to use is Shiro miso (white miso). It is adaptable, being slightly lighter in flavour. Shinshi miso (yellow miso) is fermented for a longer time having a stronger flavour. Another miso that you may find in your local grocer is Genmai miso. This miso is made with brown rice, giving it a sweet, earthy flavour and golden brown colour.
In spite of miso’s distinguished flavour profile, it isn’t precious nor does it need a host of ingredients to show off. Its beauty is in its simplicity.
From popcorn to Nobu style sable fish, miso transcends every day to extraordinary. From home cook to master chef, you will never want to run out of your new pantry staple.
Miso is such a versatile ingredient! I’ve used it to create marinades and dressings that pair wonderfully with grilled dishes. Recently, I came across some fantastic bbq salad ideas that added a refreshing twist to my meals. The balance of flavors was incredible, and it’s now a go-to for gatherings!