What is miso paste? This popular pantry item used in Japanese cuisine is a versatile ingredient that can add unique flavors to any dish. Learn all about the amazing world of miso paste!
Have you ever tried miso soup at a Japanese restaurant and wondered what that delicious flavor was? Miso paste is a traditional condiment that has been tantalizing taste buds in Japan for centuries, adding a delicious umami flavor to dishes.
If you're curious about this amazing ingredient, then dig in and discover all about it! You'll learn about the different varieties of miso paste, how to use it in cooking, and the delicious dishes you can make with it!
- This recipe is for you if:
- You wonder what miso paste is.
- You want to know how to use miso paste.
- You are looking for recipes with miso paste.
Let's get started!
Jump to:
What is Miso Paste?
Miso paste is a fermented condiment made from soybeans and is a preservative food with a long shelf life. It is an essential ingredient in Japanese cuisine, adding depth and flavor to everyday meals. It is also highly nutritious and great for gut health.
One of the most popular dishes made with miso paste is miso soup. This simple soup is made by adding miso paste to a dashi (soup stock) base, creating a flavorful and comforting dish.
What does Miso Paste taste like?
If you take a small taste of miso paste, you will experience a uniquely complex flavor that combines the five basic tastes of sweet, salty, umami, sour, and bitter. The texture is creamy and thick, similar to that of tahini sauce or peanut butter.
Miso comes in a wide range of varieties, with its flavor and fragrance varying from region to region. Not all miso pastes taste the same - some have a sweet flavor while others pack a salty punch.
Whether you prefer sweet or savory flavors, there is sure to be a miso paste out there that suits your tastes perfectly.
How to Use Miso Paste
With its intense flavor, you can try using miso paste instead of salt or soy sauce. It works amazingly in everything from stir-fried dishes and marinades to soups - this all-purpose seasoning will enhance the flavor of your dishes.
Here are six ways to use miso paste! Experiment with miso paste in your cooking and discover new ways to enhance the flavor of your dishes!
1. Miso Soup
Miso soup is the most common and simple way to use miso paste. Just dissolve the paste in dashi (soup stock) and add ingredients like tofu, seaweed, and vegetables.
Recipes: Tofu miso soup, Mushroom miso soup, Wakame seaweed miso soup, 10 Japanese miso soup recipes.
2. Salad dressings
Whisk miso paste with vinegar, oil, and honey to create a delicious and unique salad dressing.
Recipes: Miso dressing
3. Dipping sauce
Mix miso paste with mayonnaise or sour cream to create a savory dip for vegetables or chips.
Recipes: Easy miso mayo dipping sauce, Tofu cream cheese with miso paste
4. Stir-fry
Add a spoonful of miso paste to your stir fry with vegetables or noodles for a delicious umami flavor.
Recipe: Miso udon carobonara
5. Marinade
Mix miso paste with other ingredients like soy sauce, ginger, and garlic to make a flavorful marinade for meats or vegetables.
Recipe: Tofu misozuke
6. Glaze
Mix miso paste with honey and water to create a sweet glaze for a Japanese dango.
Recipe: Shiratama dango (mochi balls)
Miso Paste Varieties
There are many types of miso paste, each with its own unique flavor, color, and texture. In this section, you will discover different miso paste varieties categorized by ingredients and color.
From the warm climates of Kyusyu to the cooler regions in Hokkaido, Japan is full of distinct miso flavors. Each region has developed its miso style based on local ingredients and the climate. While rice is usually the main ingredient, some areas use barley or beans.
1. Kome Miso
Kome miso is the most common miso paste, and 80% of miso production is this type in Japan.
Kome means rice. This white rice miso paste is made from soybeans, salt, and koji rice (kome koji). If brown rice koji is used, it becomes genmai miso paste.
2. Mugi Miso
Mugi means barley. This barley miso paste is made from soybeans, salt, and barley koji (Mugi koji). This type is common in the Kyusyu region (south of Japan)
3. Mame miso
Mame means "beans" in Japanese, and this type of miso paste is common in the Chubu region (middle of Japan).
Mame miso is an unconventional variety of Japanese seasoning made from soybeans and salt (without koji). It has intense saltiness, distinct bitterness, and umami flavor.
By the way, Hatcho miso is one of the famous mame miso which originates from the town of Hatchomachi. It is a centuries-old specialty that has been crafted since the days of Edo.
4. Awase miso
Awase miso combines various types of miso for the perfect harmony between sweet and savory flavors. This particular one is a blend of barley and rice. It's easy to use if you are new to miso.
Different types of miso paste by color
Have you ever seen miso with various colors? Even the same type of kome miso changes its color by the ratio of ingredients and the fermentation period.
In terms of the length of fermentation, darker miso means aging longer (the Maillard reaction), has a rich taste, and tastes less sweet than light-colored miso.
Here are different types of miso paste by color:
- White miso paste (shiro miso) - Short fermentation (1 to 3 months). Low salt content with a sweet flavor. This miso is a perfect blend of sweetness, umami, and saltiness – an easy entry point for any curious beginner.
- Yellow miso paste (awairo miso) - Medium fermentation (4 to 8 months). The most common types of miso.
- Red miso paste (aka miso) - Long fermentation (one year or more). Rich and salty, red miso is a delightfully complex condiment. Its lengthy aging process creates a full-bodied flavor that can enhance any meal.
I like using yellow for miso soup and red for other dishes. But it's a personal preference, so try red, yellow, and white, and find out which one suit your taste.
How To Make Miso Paste
Making miso is not as complex as you may think. Even in days gone by, people were crafting their delicious paste using only three main ingredients, soybeans, salt, and koji. All it takes is to wait for six months or more.
How to make it in a nutshell:
- Collect ingredients, soybeans, salt, and koji
- Cook soybeans in a pressure cooker
- Mash the soybeans and mix them with salt and koji
- Transfer the mixture to a large airtight container
- Ferment in a dark, cool place for six months or longer
- Check the color and taste, and enjoy!
If you are curious, let me know in the comment below! I will create a post about making miso paste!
Homemade miso paste
I crafted homemade miso but fermented it for too long-- 18 months! The result was a dark brown and less sweet than intended. This is not perfect for making soup but great for stir-frying and dressing.
Health benefits
Soybean, the main ingredient of miso, is a food rich in high-quality plant-based protein. Thanks to them being fermented, amino acids and vitamins are produced, making this fermented food even more nutritionally.
Also, miso is an incredible food for promoting your gut well-being. It contains beneficial bacteria that help make the intestines home to good bacteria while reducing bad ones and creating a healthier digestive environment.
Click here to find out more about the health benefits of miso paste!
How To Pick Miso Paste
When selecting miso paste, it's important to pick the traditional variety that is made with only soybeans, salt, and koji rice.
Although some processed miso products are available that take less time to make, they often contain additives to mimic the deep flavor and texture of traditional miso paste. These processed products don't have the same authentic taste as traditional miso paste.
To ensure that you're getting a high-quality product with a genuine taste, look for miso paste that has been fermented for at least six months to a year, like this miso paste.
Taste preference can vary from person to person, so it's recommended to experiment with different types of miso paste to find the one that suits your taste. If you're new to miso paste, start with a milder white miso paste and gradually move on to the stronger flavor of red miso paste.
Where to buy
- Japanese grocery stores: Mitsuwa marketplace, Marukai
- Asian grocery stores
- Whole foods market
- Health food stores
- Online stores: Instacart, Walmart
How To Store Miso Paste
The storage conditions are critical to keeping the best quality fresh miso. The best way is to keep it in low temperatures.
Once opened, miso must be kept in an airtight container and refrigerated to preserve its freshness. Storing at room temperature can quickly diminish the taste and overall quality, so I always keep mine in the fridge. It will last in the refrigerator for a year or more!
Click here to get more information about how to store miso paste.
How long does miso paste last?
Does miso paste go bad? If you have leftover miso paste that hasn't been used for a while and are wondering whether to toss or use for cooking...
Miso paste is a fermented food that will last a very long, even after the expiration date!
Read this post for tips about how long miso paste lasts, signs of spoilage, and everything else you need to know!
Best way to use old miso paste
If your miso paste is not so fresh, but you don't want to toss it, here are the best way to use up your old miso!
- Miso mayo: Mix miso paste and mayonnaise. Use it as a dipping sauce for vegetable sticks.
- Miso salad dressings: Mix miso paste, vinegar, sugar, and olive oil and make a salad dressing.
- Misozuke (pickle): Make a pickling mixture with miso paste and mirin. Pickle vegetables (carrot, daikon, cucumber, etc.) or tofu overnight.
- Stir fry: Make a sauce with miso paste, soy sauce, and mirin. Use it as stir-fry seasoning.
FAQ
The texture is creamy, thick, and similar to tahini sauce or peanut butter. The taste is similar to soy sauce as it uses soybeans and salt.
If you take a little bite, you might experience a uniquely complex flavor that combines the five tastes of sweet, salty, umami, sour and bitter.
Yes, in general, it's salty, savory, and has an intensely strong flavor. However, light-colored miso like shiro miso (white miro) has a mild and light flavor.
Miso paste is healthy food. It's a fermented soybean paste and offers healthy bacteria for your gut health.
Yes, you can.
Yes and no. You can keep unopened miso paste at room temperature in a cool and dark place as long as the temperature is below 20C/68F. Otherwise, you want to refrigerate to keep the freshness.
Once opened, miso paste must be kept in an airtight container and refrigerated to preserve its freshness. Storing at room temperature can quickly diminish the taste and overall quality, so I always keep mine in the fridge.
It will last up to a year if you keep it in the fridge.
Thanks For Stopping By
Thank you for taking the time to read my blog♡ If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Recipes You Might Like
- Tofu Miso Soup
- Mushroom Miso Soup
- Natto Miso Soup
- Kabocha Miso Soup
- Daikon Miso Soup (Niboshi Dashi)
- Summer Vegetable Miso Soup
- Japanese Napa Cabbage Soup
📖 Recipe
Easy 8-Minute Tofu Miso Soup Recipe
Print Pin SaveEquipment
- Medium saucepan 18cm/7 inches
Ingredients
- 1 Tofu, 200g, 7oz
- ½ Scallion, 50g, 1.7oz
- 1½ teaspoon Dashi powder, 5g
- 3 c Water, 720ml
- 2 tablespoon Miso paste, 36g, 1.3oz
Instructions
- Preparation: Chop scallion, cut tofu into cubes.
- Bring to a boil: Put the scallions, tofu, dashi powder, and water in a saucepan, and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for one minute.
- Add miso paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.
Video
Notes
- Storage: 3 days in the fridge.
- If the taste of the soup is light to you, feel free to add more miso paste.
- If you want to try making dashi from scratch, here are the recipes: vegan dashi (shiitake mushroom and kombu), awase dashi (bonito and kombu), niboshi dashi (dried sardine)
- Always add miso paste after turning off the heat. If you boil the miso, you will lose the excellent flavor.
- When adding the miso to your soup, stir gently (try not to break the tofu).
Comments
No Comments