Miso: what is it and how to use it

Miso is a traditional Japanese paste. It’s made by fermenting soybeans with salt, koji culture, and sometimes other ingredients such as rice, buckwheat, barley, and oats.

Usually consumed as a condiment, miso is often added to soups, stews, sauces, marinades, dressings, and more. It’s also delicious with corn on the cob. Furthermore, some people use miso as a substitute for butter or salt in certain baking recipes.

The color and flavor of miso changes depending on a number of factors. For example, the longer miso is fermented, the more pungent it’ll taste. In addition, the type of soybean or grain that’s used can result in a lighter or darker colored miso. You may need to test out several types of miso to find ones that appeal to your taste buds and work best with your favorite dishes.

Lastly, miso is high in protein and contains bacteria that are good for your gut. However, if you want to enjoy all of the miso’s nutritional benefits, it’s best to purchase an organic variety.