Magic Miso

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

Miso is a traditional and principal Japanese condiment, which adds instant umami and depth of flavour to your cooking. It is a fermented soybean paste made with rice, barley or other grains, salt, water and a fermentation starter called koji (Aspergillus oryzae). Koji is a mould that is typically grown on steamed rice, beans or other grains. It is an important ingredient in the production of soy sauce and Japanese alcoholic beverages, such as sake and shochu.

Making miso is a well-respected craft in Japan and is the equivalent of wine or cheese making in Europe. There are thousands of traditional miso makers in Japan.