Miso

Miso is a paste made by fermenting soybeans, sometimes with the addition of other legumes or grains. It imparts both saltiness and an aged, slightly cheeselike taste to the recipes in this book, adding complexity and layers of flavor. There are hundreds of varieties of miso in Japan, and while you won’t find as many in the United States, the number of varieties here is increasing. For the purposes of this book, choose one that is light to medium brown or tan in color (not white or dark red). These are often labeled as “light,” “mellow,” or “mild.” Because I find the labeling of miso in the United States to be confusing, I have referred to miso in this book by its color, which is usually an indicator of flavor, including degree of mellowness, saltiness, and sweetness. If the ingredients include rice, the miso tends to be slightly milder and sweeter, which is perfect for the recipes in this book. Don’t use a dark red, overly salty miso.