protein

Miso

Also called fermented soybean paste

In a nutshell

Miso is a fermented soybean paste that enhances soups and sauces with umami.

Flavor profile

warm2

sweet2

pungent3

bitter0

floral0

earthy3

citrus0

smoky0

Aroma: savory, nutty, fermented

Good to know

Origin: Japan

Forms: paste

Storage: Keep refrigerated after opening.

How to use miso

Soup's Secret Weapon

Stir miso into soup off-heat to keep its flavors vibrant.

Miso as a marinade

Combine miso with mirin. Enzymes in the miso slowly break down proteins, so the meat softens.

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What goes with miso

Tofu. Miso's salty umami seasons mild tofu, as in miso soup.
Cod. Miso's salty umami glaze caramelizes on lean, flaky cod.
Salmon. Miso's salty sweet umami seasons and glazes salmon's oily flesh.
Eggplant. Miso's umami amplifies eggplant’s savory side.
Rice Vinegar. Miso's umami-rich paste mellows the acidity of the vinegar.
Scallion. Scallions add a sharp freshness that contrasts nicely with miso's savoriness.
Sesame Oil. Sesame oil dissolves aroma compounds in miso, intensifying flavor.
Garlic. Garlic's allicin adds a sulfurous sharpness to miso's savory umami.
Mushroom. Miso's glutamate and mushroom's guanylate multiply each other's umami.
Pork Belly. Miso's salty umami caramelizes on pork belly's fat.

Mistakes to avoid

Boiling miso reduces flavor and nutrition.
Miso dissolves best in warm liquids.

Ideas for tonight

Make miso soup with tofu and seaweed.
Use as a glaze for roasted eggplant.
Blend into a seafood butter sauce.

Miso: questions

What does miso taste like?

Miso is a fermented soybean paste that enhances soups and sauces with umami. Its strongest notes are pungent, earthy, with an aroma that is savory, nutty, fermented.