Miso

There are hundreds, if not thousands, of types of miso that the Japanese enjoy regularly. Whether mild or pungent, they are all made from the fermentation of soybeans. Fermented bean paste is used to thicken and season soups, to make marinades and sauces, and as a seasoning in fish and shellfish pastes or forcemeats.

Generally, miso falls into two types, dark and light, though there are medium shades (and flavors), too. For the recipes calling for dark bean paste you could use any kind of aka (literally “red”) miso, though I recommend Sendai miso, a regional type. Similarly, for any light bean paste I recommend Saikyo miso, though any shiro (literally “white”) miso will do.