Miso Paste

Miso Paste is a rich, savory condiment commonly used in Japanese cooking. It is a fermented paste made from soybeans, salt, and koji (a type of fungus), and sometimes mixed with other grains like rice or barley. Miso is available throughout the year and does not have a specific seasonality, although different types of miso may be preferred during certain seasons; lighter misos in the warmer months and darker, richer misos in the cold months. It is a versatile ingredient that can be used in soups, marinades, glazes, and dressings, imparting a deep umami flavor to dishes. Miso is predominantly used in Japanese cuisine but has also been adopted by other culinary traditions, particularly in vegetarian and vegan dishes as a flavor enhancer.

Miso Paste Synonyms

Soybean paste
fermented soybean paste

Miso Paste Substitutes

Different Forms/Types of Miso Paste

Chickpea Miso

A soy-free alternative made from chickpeas, ideal for those with soy allergies or looking for a different flavor profile.

Red Miso (Aka Miso)

A darker, saltier miso with a more pronounced flavor, made from soybeans and a higher percentage of barley or other grains, fermented for longer periods. Suitable for heartier dishes.

Barley Miso (Mugi Miso)

Made primarily from barley and soybeans, this miso has a strong, earthy flavor and is commonly used in rustic Japanese dishes.

Mixed Miso (Awase Miso)

A blend of white and red miso, offering a balance of sweetness and umami. Versatile for a variety of cooking applications.

White Miso (Shiro Miso)

A lighter, sweeter miso made from soybeans and a high percentage of rice, fermented for a short period. Ideal for dressings, light soups, and marinades.

How to Choose Miso Paste

When selecting miso paste, consider the color and grain content as indicators of flavor intensity and fermentation time. Look for miso that appears moist and has a smooth texture. Avoid miso with discoloration or a dry, cracked surface, as this may indicate poor handling or age. Organic and non-GMO labels can be important for those concerned with agricultural practices. Additionally, check for any additives or preservatives if purity is a concern.

Cooking/Prep Tips for Miso Paste

Miso paste is a versatile ingredient that can add depth and umami to a variety of dishes. For intermediate and expert home cooks, it's important to understand that miso is a living product containing beneficial enzymes and bacteria, so it's best not to boil it. Instead, add miso to soups or sauces at the end of cooking, just before serving, to preserve its health benefits and flavor. When using miso, dissolve it in a small amount of liquid to prevent clumps before adding it to the dish. Also, be mindful of the saltiness of miso when seasoning your dishes, as it can vary between types.

Shelf Life of Miso Paste

Miso paste should be stored in an airtight container in the refrigerator to maintain its quality and prevent it from drying out. It can be kept for several months to a year, depending on the type of miso. The flavor may continue to mature over time. If a thin layer of liquid or a white bloom forms on the surface, this is typically harmless and can be mixed back into the paste. However, if the miso develops an off smell, mold, or any other signs of spoilage, it should be discarded.

Recommended Brands for Miso Paste

Red Miso: Eden Foods Barley Miso

Mixed Miso: Marukome Organic Miso

White Miso: Hikari Miso Organic Miso

Barley Miso: South River Miso Barley Miso

Chickpea Miso: Miso Master Organic Chickpea Miso

Cooking Techniques for Miso Paste

Glazing: A miso glaze can add a savory-sweet crust to grilled or broiled dishes. Brush a mixture of miso paste, sugar, and a liquid such as mirin or soy sauce onto proteins or vegetables during the last few minutes of cooking.

Marinating: Miso is an excellent marinade base for meats and vegetables due to its rich flavor. Combine miso with ingredients like sake, mirin, and sesame oil for a flavorful marinade that tenderizes and infuses the food with umami.

Mixing into Dressings and Sauces: Miso can be whisked into dressings and sauces to add complexity and depth. It pairs well with ingredients like vinegar, oil, and mustard, creating emulsified and flavorful condiments for salads and bowls.