Miso paste is a thick mixture made from fermented soybeans, salt, and fungi known as koji.
There are a few different types of miso paste, depending on the amount of soybeans used, other ingredients like rice or barley, and the time spent fermenting. White miso is fermented with rice (also known as shiro) has the mildest taste, making it the most versatile option. The darker the paste — like yellow (shinsu), red (aka), or barley (mugi) — the stronger the flavor will be. These types of miso can easily overpower the other ingredients in a dish, so use carefully.
There are substitutions: soy sauce, tahini, vegetable stock, or fish sauce depending on the recipe. Miso paste can have a very high sodium content.
Miso paste is a thick mixture made from fermented soybeans, salt, and fungi known as koji.
There are a few different types of miso paste, depending on the amount of soybeans used, other ingredients like rice or barley, and the time spent fermenting. White miso is fermented with rice (also known as shiro) has the mildest taste, making it the most versatile option. The darker the paste — like yellow (shinsu), red (aka), or barley (mugi) — the stronger the flavor will be. These types of miso can easily overpower the other ingredients in a dish, so use carefully.
There are substitutions: soy sauce, tahini, vegetable stock, or fish sauce depending on the recipe. Miso paste can have a very high sodium content.