Miso Sauce and Paste

Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and a specific mould called koji. It results in a thick, flavourful paste with a range of savoury and umami elements. Miso is used in various dishes and can be transformed into a versatile sauce or incorporated as a paste for added depth of flavour.

Miso most commonly comes as a paste or a sauce. There are a variety of miso pastes available and these are commonly used in soups like miso soup, marinades for meats and vegetables, or as a base for glazes and dressings.

Miso sauce combines miso paste with other ingredients such as soy sauce, vinegar, sweeteners and spices to create a flavourful accompaniment. Miso sauce adds a rich umami taste to dishes like stir-fries, grilled meats, and roasted vegetables. It can also be used as a dipping sauce.

There are several types of miso, each with a unique flavour profile:

• White miso (Shiro miso): Mild and slightly sweet, it's great for lighter dishes and soups.
• Red miso (Aka miso): Stronger and more robust, perfect for hearty dishes like ramen.
• Mixed miso (Awase miso): A blend of red and white miso, offering a balanced flavour for versatile cooking.

Miso paste is versatile and can be used in many ways:

• Soups: Dissolve miso paste into broth to make traditional miso soup.
• Marinades: Use it to marinate meats, fish, or vegetables for added flavour.
• Glazes: Mix miso with mirin or honey to create a glaze for roasting or grilling.

Miso is widely used across Japanese cuisine. Here are some of our favourite dishes that contain miso as a key ingredient:

1. Miso soup: A classic Japanese soup made with miso paste, dashi broth, and ingredients like tofu, seaweed, and green onions.

2. Miso-marinated fish: Fish fillets or seafood can be marinated in a mixture of miso paste, sake, and mirin for a flavourful and tender result.

3. Miso glazed vegetables: Roasted or grilled vegetables can be coated with a miso-based glaze to add a caramelised and savoury touch.

4. Miso ramen: Miso is one of the popular broth options for ramen, offering a hearty and deeply flavoured base for your noodles and vegetable and meat toppings.

5. Miso aubergine (Nasu Dengaku): Grilled aubergine is slathered with a miso-based sauce and broiled until caramelised and tender.

Miso paste should be stored in an airtight container in the refrigerator to preserve its flavour and freshness. It can last for several months when properly stored.