It’s the perfect savoury flavour and works so well as a base for different dishes. I know that in typical Japanese cuisine, it can be quite prominent as a main ingredient for things like miso cod etc, but the other day for example, I had no chicken / veg stock in the freezer / pantry but I wanted to add a natural base of savoury flavour to my bolognese, so I added a couple of tablespoons of miso in whilst I was searing the mince. My three year old loved it, he’s not the most adventurous eater yet, but I was quite proud to get something so deep in flavour down him without him realising! I also use it alot for BBQ marinades too.