What is miso?
Miso is a fermented paste traditionally made from cooked soy beans, koji (inoculated cooked rice), salt and often grains such as rice or barley. Miso originates in Japan and has many different varieties, but will usually be labelled as white, red or brown in the UK. It adds savoury, umami flavours to foods and can be fermented over a number of years to intensify its flavour. It is often used in soups, broths, dressings and stews, as well as to marinate meat.
Where to buy miso
Fry shredded chicken in miso and gochujang and add to this nutritious broth for a gut-friendly meal.
If salted caramel is your bag, then get ready for miso caramel – a heady mix of the salt and sweet combination with a shed load of umami. The miso caramel makes these nuts ridiculously moreish but would also be great on griddled aubergines, barbecued chicken thighs or on roasted pumpkin.
This recipe is all about the condiments; miso butter, yuzu hollandaise and kimchi mayo. Take your pick.