Salt-fermented soybeans, often with rice or barley koji. Foundational to Japanese cooking, with regional varieties from sweet white to nearly-black.
Introduced from China to Japan via Buddhist monasteries in the 7th century. Each Japanese region has its own type — white miso (saikyo) from Kyoto, red (aka) from Aichi, mugi (barley) from Kyushu.
Salty, deeply umami, fermented; sweetness varies by koji ratio. White miso is light and sweet; red miso is bold and salty. Hatcho miso (pure-soybean, aged 2+ years) is the most pungent.
Miso soup (the obvious one). As a marinade for fish (saikyo-yaki). Whisked into salad dressings. Rubbed onto grilled aubergine. Stirred into mayonnaise. Glazed onto tofu.
Refrigerated section of a Japanese grocery is ideal. Avoid the aisle-stable powdered 'miso soup mix' — that's a different product. Look for living miso (refrigerated, may have a CO₂ vent in the lid). Hikari and Marukome are reliable mid-tier brands.
There is no substitute that retains the umami. White miso paste in tiny amounts can be replaced with a mix of tahini + soy sauce + a pinch of sugar.
Refrigerated, sealed, 12 months. The colour darkens with age but the flavour deepens.
