Miso paste
A fermented soybean paste from Japan with deep, savoury umami. White (shiro) miso is mildest and sweetest; red (aka) is bolder and saltier. Never boil it — whisk into liquids off the heat.
Used for
- soups
- dressings
- marinate
- glazes
- sauces
In the kitchen
- whisk into warm liquid
- add off heat
Picking it at the store
- White miso is the most versatile starting point — mild, sweet, and easy to use
- Keeps for months refrigerated; the surface may darken but it's still good
Related terms
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