What is miso? The fermented paste of Japanese cooking
What is miso
Miso is made by fermenting cooked soybeans with salt and koji, a mould (Aspergillus oryzae) that turns starches and proteins into sugars and amino acids. The result is a thick paste whose flavour depends on fermentation time and the grains added.
Types of miso: white, red and mixed
White miso (shiro miso) ferments for less time and is sweeter and milder. Red miso (aka miso) ferments longer and is stronger and saltier. Blends (awase miso) aim for balance. Choose by dish: white suits vegetables and desserts, red suits meats and stews.
Miso is made by fermenting cooked soybeans with salt and koji, a mould (Aspergillus oryzae) that turns starches and proteins into sugars and amino acids.
How miso is used
Miso soup is the best known: miso is dissolved in hot dashi without boiling, to keep its aroma. It is also used to marinate fish, glaze aubergines, dress vegetables or add depth to sauces, and it pairs surprisingly well with citrus, butter or chocolate.
Miso in a tasting menu
In a Japanese-Mediterranean menu, miso may appear in a soup served with shellfish or in a sweet-savoury dessert. It is a good example of a traditional ingredient reinterpreted with local produce.
Experience Teppei Nii’s cuisine
Japanese-Mediterranean tasting menu in the heart of Eixample, Barcelona.