What Is Miso?

Miso is made by fermenting soybeans with a mold called Aspergillus oryzae (known as koji), along with salt and sometimes other grains like rice or barley.

The fermentation process takes time—anywhere from a few months to several years—resulting in a paste that can range in color from pale yellow to deep brown. The flavor develops too, from mild and sweet to bold and salty. It’s a living food, shaped by time, the care of its maker, and the ingredients used.

The Science Behind Miso’s Magic

During the fermentation process, enzymes in the koji break down proteins in the soybeans into amino acids, including glutamate. Glutamate is the key to umami, the “fifth taste” that’s often described as savory, meaty, or deeply satisfying.

Umami doesn’t just stand on its own—it enhances the surrounding flavors. A spoonful of miso can turn a soup or sauce into something extraordinary, amplifying flavor and adding richness. It’s why miso is such a powerful tool in cooking: it doesn’t just add to a dish; it transforms it.

Health Benefits of Miso

Because it’s fermented, miso contains probiotics, or beneficial bacteria, that can support gut health. A healthy gut improves digestion, strengthens the immune system, and even improves mental health.

Miso is also rich in vitamins and minerals, including B vitamins, manganese, and copper.

Historically, miso has played a role in keeping the Japanese healthy. During World War II, researchers noted that communities consuming miso soup daily showed lower rates of radiation sickness after exposure.

Miso Around the World

While miso is most closely tied to Japanese cuisine, it has cousins in kitchens around the globe. Korea has doenjang, a thicker, earthier paste used in soups and stews. In China, fermented soybean paste (doubanjiang) plays a starring role in Sichuan dishes like mapo tofu, where it brings spice and umami together.

Types of Miso

White Miso (Shiro Miso): White miso is the mildest and sweetest, thanks to its shorter fermentation time and higher rice content. It’s perfect for light dishes like salad dressings, vegetable glazes, or marinades for fish or chicken.

Red Miso (Aka Miso): Red miso is fermented longer, giving it a deeper, saltier, and more robust flavor. It shines in stews, braises, and ramen. A spoonful of red miso can transform a vegetable soup into something satisfying. It’s also excellent in marinades for red meat or roasted vegetables like eggplant.

Dark Miso (Hatcho Miso): Dark miso, often made purely from soybeans, has the boldest flavor. Use it sparingly in gravies, barbecue sauces, or even chili, where its earthy, smoky undertones can add complexity.

Ways to Use Miso

• Miso Butter: Blend miso with softened butter and spread it on grilled vegetables, steak, or roasted corn.

• Miso Marinades: Combine miso with soy sauce, garlic, and ginger for a marinade that works beautifully on tofu, salmon, or pork.

• Miso in Baking: Add a spoonful of miso to cookie or brownie batter for a subtle salty-sweet contrast.

• Miso Dressing: Whisk miso with sesame oil, rice vinegar, and honey for a salad dressing.

• Miso Broth: Use miso as the base for noodle bowls, adding vegetables, proteins, and spices for a one-pot meal.

Extra Recipes: Miso Dressing For Hearty Greens, Marinated Tofu and Carrot Salad with Buckwheat and Ginger, Easy Homemade Ketchup.

Sidonie Maroon is the culinary educator for the Port Townsend Food Co-op. For more recipes on this topic and others, please visit our website www.foodcoop.coop.

Miso Magic Dressing

Makes 2 + cups

This addictive dressing is especially good on grated cabbage and carrot salads

Ingredients

½ cup rice vinegar

½ cup white miso

1 tablespoon minced fresh ginger

2 teaspoons wasabi paste or powder

2 cloves garlic minced

1 tablespoon toasted sesame oil

1 1/3 cup avocado oil, or salad oil of choice

Instructions

1. Puree dressing ingredients except the salad oil in a food processor. With the machine running, add the oil in a thin stream.