Miso

Miso is a traditional Japanese seasoning made from fermented soybeans, often combined with rice or barley. The fermentation process, which can take anywhere from a few months to several years, is facilitated by a mold called koji (Aspergillus oryzae). This fermentation results in a thick paste with a strong, umami flavor, widely used in Japanese cuisine. Miso is typically categorized by its color—white, yellow, or red—each with varying intensities of taste. White miso, for instance, is mildly sweet, while red miso is more robust and salty.

Miso is an essential ingredient in many dishes, including the iconic miso soup, marinades, dressings, and glazes. Beyond its culinary uses, miso is also valued for its nutritional benefits, being a good source of protein, vitamins, and probiotics, which support gut health. This centuries-old ingredient continues to be a staple in kitchens worldwide, bridging traditional Japanese flavors with modern culinary applications.