Miso pasta

Description

Miso paste is a thick, pasty substance ranging in color from light beige to golden to darker brown or red, depending on the type and fermentation time. The flavor is intensely umami, salty-sweet with subtle nutty and fermented notes that add depth to dishes. Miso is made by fermenting soybeans (often with rice or barley) with koji culture, making it a source of plant protein, B vitamins, minerals such as manganese and zinc, and, in unpasteurized versions, probiotics that support gut flora. However, it is important to note the relatively high salt content. In the kitchen, miso is perfect for soups (classic miso soup), marinades, glazes for fish and meat, salad dressings, sauces, and as a flavor enhancer in stewed vegetables and tofu dishes. Once opened, store the paste in the refrigerator in an airtight container, use a clean spoon, and for longer storage, it can be frozen.