Miso, also called bean paste, is a fermented soybean paste that comes in a wide variety of colours and flavours. The miso's colour and the flavour is affected by the amounts of soybean, koji and salt used in the fermentation process. Miso is a flavour used widely in Japanese cooking, the lighter versions are used in delicate soups and sauces and the darker types in heavier dishes.
Popular uses or recipes:
- Miso Soup
- Salad Dressings
Water, Soybeans, Rice, Salt, Alcohol
Stick it in the cupboard, refrigerate in an airtight container after opening.