Description

Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold kojikin. It can range in color from red to dark brown. The typical thick paste and deep umami flavor of red miso can overwhelm mild dishes, but is perfect for sauces, pickling vegetables or meats, hearty soups, braises, and glazes. Miso pastes can be used for marinades, one of the most popular recipes currently being the Black Cod Miso made famous by Nobu.