To make miso, soybeans and sometimes other grains such as rice, are combined with salt and a mould culture, and then aged for one to three years. The addition of different ingredients and variations in length of aging produce different types of miso that vary greatly in flavour, texture, colour and aroma. Miso is used to to flavor soups, dressings, marinades and gravies. Miso is available in health food stores.
Japanese savoury paste, a bit like Marmite, but in different flavours. Available in some supermarkets â€“ Sainsbury sell it â€“ and health food stores. The lighter in colour the milder the taste, the darker the richer. It makes a really rich, tasty base for soup but is best not boiled, as it destroys healthy natural enzymes. Instead, mix it into a paste with a little cold water and add to your soup or sauce right at the end. The Samurai used to eat miso soup to keep them strong
Miso is a salty fermented bean paste that is an important flavoring ingredient in Japanese cooking. The particular colour (pale to dark brown) and flavor (mild to strong) of the miso depend on its production and aging process. Miso is high in B vitamins and protein.