If you’ve had Japanese food, you’ve had miso. It is a paste made from soybeans that are steamed and fermented with salt, with other ingredients that may include barley, rice, hemp seed, wheat, and more. It has a long history in Japan, and is known for its mysterious essence of umami, one of the five basic tastes. You can buy it in most supermarkets and Asian grocers, and it’s a great addition to many dishes, so give it a try.

Types of Miso

There are several types of miso. The most common Is white miso, which is lower in salt and fermented for a shorter duration than other types. Lighter misos such as white and yellow are often used in light soups or glazes, such as this Asian winter slaw. Darker types, such as red miso, have a more pungent flavor. They’re fermented longer and tend to have more salt, and, as such, are better suited to richer sauces, soups and meat dishes, such as this coriander-crusted steak with miso butter sauce.

Common Uses of Miso

As we’ve mentioned, miso paste is often added to broth, and used a flavoring in glazes. If you’ve been to a sushi restaurant lately, you may have started your meal with a bowl of miso soup, a traditional Japanese dish that’s still commonly consumed. It’s an ideal fall food, warming and rich with flavor—though high in salt, so be aware if you have hypertension. Essentially it’s made by adding miso paste to dashi, which is a simple soup broth. Miso is also a common addition to ramen broth (the three main types of ramen are shyoyu (soy sauce), shio (salt) and miso). If you haven’t tried ramen… just go try it.

More Recipes to Try

Now you know what miso is, why not give it a try in a few of these recipes?

What do you love about miso? Let us know in the comments and on Twitter at @Luvoinc.