Quick Summary: Miso is a traditional Japanese fermented soybean paste made using koji and salt. Through fermentation, enzymes break down proteins and starches into compounds that create its deep umami flavor. While widely known as the base of miso soup, miso is also used in marinades, sauces, and glazes across Japanese cuisine, with regional varieties ranging from bold red miso to sweet white miso. Miso is one of the most fundamental seasonings in Japanese cuisine. It is thick, salty, and deeply savory, with a flavor that often feels warm, rounded, and complex rather than sharply salty. Miso is a traditional ...
