What is
Miso Sauce?

Miso sauce is a savory and umami-rich condiment made primarily from miso paste, which is fermented soybean paste. It is usually mixed with other ingredients to create a versatile sauce that can be used in dressings, marinades, dipping sauces, and glazes for various dishes, especially in Japanese cuisine.

Origins & History

Miso sauce originates from Japan, where miso paste has been a staple in Japanese cooking for centuries. The fermentation process of soybeans with koji mold creates not only miso but also the foundation for many traditional sauces and dishes in Japanese gastronomy.

Taste & Texture

Miso sauce has a rich, savory, and slightly sweet flavor due to the fermentation process of the soybeans. The taste can vary depending on the type of miso used (white, red, or mixed), offering a balance of salty, umami, and occasionally tangy notes.

Ingredients

Miso Paste

Miso paste is a fermented soybean paste that serves as the primary ingredient. It comes in different varieties, such as white (shiro), yellow (shinshu), or red (aka), each with its own unique flavor profile.

Soy Sauce

Often added to enhance the umami flavor, soy sauce provides saltiness and depth to the miso sauce.

Mirin

A sweet rice wine used to add sweetness and complexity to the sauce.

Sesame Oil

Typically added for a nutty aroma and flavor.

Sugar or Honey

Can be added to balance the saltiness of the miso and soy sauce.

This item may contain the following allergens:

Soy