is an intriguing traditional Japanese food ingredient produced by fermenting soybeans with salt and a special mold called kojikin
. The resulting thick paste is used for sauces and spreads, pickling vegetables and in Misoshiru
, a soup that is a familiar staple of Japanese cuisine.
Still widely used today in Japan in both traditional and modern cooking, miso has become increasingly popular around the world. Its savory flavor has been variously described as salty, sweet, earthy and nutty. Red miso, named for its reddish-brown color, is more richly flavored and assertive than white miso.
Miso lends itself to well to many preparations. Magnificent when used in soups and dressings, in sauces and glazes and when paired with seafood, mushrooms, eggplant and asparagus, imaginative cooks are continually finding new ways to use this humble substance.
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