Made from fermented soybeans, miso is an umami-rich paste and a staple ingredient in Japanese cuisine. But its uses go far beyond soups and stir-fries.
For centuries, miso has claimed a central spot in the Japanese culinary canon. In recent years, the fermented staple has grown in popularity across the globe, dressing tangles of glossy spaghetti and adding nuanced flavor to baked goods. But what is miso exactly? And how can you incorporate it into your own cooking routine? Below, we’ll guide you through a few of the many, many varieties of miso available around the world and talk about a few of our favorite ways to use each one.
Many of these types of miso are characteristic of certain regions in Japan—they’re often named after the prefecture where they originated. Here are a few more types of miso to familiarize yourself with. Mugi miso contains fermented soybeans, barley koji, water, and salt. Because it uses barley instead of rice koji, mugi miso is not gluten-free. It can range from sweet, with a light yellow color, to full bodied, with a red hue.
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