Culinary technique - Miso

Miso paste

What is Miso?
Miso is a traditional Japanese fermented paste made primarily from soybeans, salt, and koji (a fermentation starter culture). It is widely used in Japanese cuisine to add a rich, savory umami flavor to soups, sauces, marinades, and dressings.

Technique:
  1. Prepare the Ingredients
    Soybeans are soaked and cooked until soft. Koji (usually rice or barley inoculated with Aspergillus oryzae) is prepared separately.
  2. Mix and Salt
    The cooked soybeans are mashed and mixed with koji and salt to create a thick paste.
  3. Ferment
    The mixture is packed tightly into containers and left to ferment for several months to several years, depending on the desired flavor and type of miso.

 

 

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