Miso (8)

Miso is a fermented bean-and-grain paste that is used in Japanese and Korean soups, marinades, and dressings. It comes in a variety of flavors and colors, depending on the types of beans and grains used. The most common are white (shiro) miso, which is slightly sweet and subtle, and the more pungent red (aka) miso. I use miso to boost the umami flavor of a number of soups in this book. It lasts indefinitely in the refrigerator. Miso’s popularity is on the rise, so you’re likely to find it at most grocery stores in the refrigerated section of the produce department.