Condiment
Miso
Also called white miso, shiro miso
What it is
Fermented soybean paste, often with rice or barley koji.
Origin
Japan.
Flavour
Salty, sweet, earthy depending on colour and age.
How to use it
Whisk into liquid off the boil so you do not kill the aroma. A spoon also seasons dressings.
Storage
Fridge.
Where to buy
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Can you recognise Miso?
Ingredient challengeQuestions about Miso
From this ingredient's notes in the catalogue — not a chatbot.
What is Miso?
Fermented soybean paste, often with rice or barley koji.
How do I use Miso?
Whisk into liquid off the boil so you do not kill the aroma. A spoon also seasons dressings.
How do I store Miso?
Fridge.
What does it taste like?
Salty, sweet, earthy depending on colour and age.
What allergens should I watch?
Soy. Check the packet in your kitchen.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Allergens: Soy
