Miso

Origin: Japan. A fermented paste of soybeans, salt, and koji (a mold culture), with rice or barley koji producing lighter, sweeter miso and longer soybean-only fermentation producing darker, saltier miso.

Flavor Profile: White (shiro) miso: mild and slightly sweet. Red (aka) miso: intensely savory, salty, and deeply fermented. Both carry strong umami.

Culinary Uses: Base for miso soup; glaze for grilled fish (saikyo-yaki); marinade component; flavor base in dressings and sauces.

Regional Variations: Regional Japanese miso varies enormously by koji type and aging time; Korean doenjang and Chinese soybean pastes are related but distinct fermentation traditions.

Storage: Refrigerate after opening; keeps many months to over a year given salt content.