Miso is one of the most familiar flavors in Japanese food culture. For many people in Japan, its aroma is connected not to restaurants or special occasions, but to ordinary meals at home.At its simplest, miso is a fermented paste made from soybeans, koji, and salt. But in Japanese cooking, it is much more than a salty seasoning. Miso gives food depth, warmth, umami, and a sense of everyday comfort. Many people outside Japan encounter miso mainly through miso soup. That is a good place to start, but it is only part of the story. Miso is also used ...
