What is
Miso?

Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and a fungus known as koji. This thick paste is rich in umami flavor and is used extensively in Japanese cuisine, from soups to marinades and dressings.

Origins & History

Miso has a long history in Japan, dating back over a thousand years. It originated from the ancient practice of fermentation and has evolved into a staple condiment in Japanese cooking. Each region in Japan may produce its own unique type of miso, depending on local ingredients and fermentation techniques.

Taste & Texture

Miso has a salty, savory flavor with rich umami notes. The taste can vary depending on the type of miso, with white miso being milder and sweeter, while red miso is stronger and saltier.

Ingredients

Soybeans

The primary ingredient in miso, soybeans are rich in protein and contribute to the umami flavor.

Salt

Salt is essential in the fermentation process of miso, as it helps to control the growth of microorganisms.

Koji

Koji is a type of fungus (Aspergillus oryzae) that is crucial for the fermentation of miso, converting the starches in soybeans into sugars.

Water

Water is used in the creation of miso paste, aiding in mixing the ingredients together.

This item may contain the following allergens:

Soy