Miso is a savoury paste made from fermented soya beans. It brings a deep, salty, moreish flavour that Japanese cooking leans on, and a spoonful lifts soups, dressings and marinades.
What it tastes like
Salty and rich, with a gentle sweetness. White miso is mild and slightly sweet. Red miso is stronger and saltier. If you are new to it, start with white.
How to use it
Stir a spoonful into soup off the heat, whisk it into a dressing, or rub it over aubergine or salmon before roasting. A little goes a long way.
How to store it
Keep the tub in the fridge once opened. Miso lasts for months because the salt preserves it.
Shop this
Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
- Miso paste. The main ingredient itself.
