Miso is a fermented paste made from soy beans, rice koji, salt, and usually a grain such as white rice, brown rice or barley. The fermentation process can take as little as a few weeks or as long as three years depending on the flavour and texture desired.
Miso is exciting to a keen cook not only for its unique flavours, but also its wide versatility in cooking. Traditionally, miso can be used like a bouillon or a rich stock in soups and stews, as a thickener in sauces, as a marinade, or even as a relish, a topping for grains. Having a pot of miso in the fridge therefore holds endless possibilities; it’s the ultimate store cupboard staple in Japan.