White miso paste plus#

It comes from the presence of naturally occurring compound called glutamate, which the same one you’ll find in monosodium glutamate, more commonly known as MSG.

White miso paste plus#

Umami, for the avoidance of doubt, is that mouth-filling savouriness you’ll find in most meats, plus a few vegetables such as aubergines, tomatoes and globe artichokes. Due to a relatively short fermentation period, it is the mildest sibling in the miso family - but it still encapsulates that famous umami flavour while lending a subtle salinity to all sorts of dishes, along with the very slightest of fermented tangs. Shiro miso, otherwise known as white miso, is made from soybeans, rice, koji (that starter ferment) and salt. Although there are many types of miso which differ in colour, flavour and texture depending on their ingredients and fermentation time, the most widely available is shiro miso, which is what we’ll focus on for now. The importance of miso in Japanese cookery cannot be overstated: it is the basis for the ubiquitously-consumed miso soup, and also forms the backbone for ramen and other noodle dishes as well as other soups and stews.

But hang on a tick - what actually is miso? And what is it about this magical ingredient that means it goes with everything from salmon to cinnamon rolls? Miso, made simpleĪ staple of Japanese cuisine, miso is the general name for a thick fermented paste made with soybeans, various grains including rice or barely, and a fungal starter culture called koji. It has quickly become a trendy ingredient for baking (think miso caramel challah, miso chocolate brownies, miso pumpkin-spice cookies) and it’s been creeping into savoury dishes ( aubergine dips, salmon parcels, and roasted vegetables) for a while now too. Miso is having a bit of a moment on social media.