Miso Paste

Miso paste is a traditional Japanese fermented seasoning, a thick paste with a rich salty-umami flavour that is one of the cornerstones of Japanese cuisine. It is obtained by the long fermentation of soybeans.

The basis of the method is the mould culture koji (Aspergillus oryzae), with which boiled soy (often with added rice or barley) is inoculated together with salt. The mixture is left to mature from several months to several years. During this time the koji enzymes break down proteins and starches into amino acids and sugars, giving rise to an exceptionally deep, complex umami flavour. The colour and taste of miso depend on the ageing time: light (white) miso is younger, sweetish, and delicate, dark (red or brown) is more aged, saltier, and richer. Its best-known use is miso soup, but the paste is also used in marinades, glazes for fish and meat, sauces, dressings, and even desserts, where it adds a savoury depth. Rich in probiotics, enzymes, and protein, miso is prized both for flavour and for benefit.