We love to use this wonderful ingredient as a natural flavour booster or to add salty seasoning to some of your favourite dishes, like our roast vegetables with miso, cashews and freekeh or our roast cauliflower with miso cream. You can also find it hidden in our homemade hoisin sauce in our bao buns with slow-cooked hoisin pork or mixed into our Mongolian lamb stir-fry sauce.
You may be wondering what this magical miso is. Miso is a fermented paste made from soybeans, salt, and koji (a type of mould culture), though some varieties include grains like rice, or barley. Its origins lie in Japan over a thousand years ago and has been a cornerstone of Japanese cooking ever since—think miso soup, marinades, and dressings.
Miso comes in a spectrum of colours and flavours, from delicate and sweet to bold and punchy. The two most common types (and the ones we use most) are:
White Miso (Shiro Miso): A lighter, sweeter, and less salty miso, perfect for salad dressings, marinades, and soups.
Red Miso (Aka Miso): a darker, more intense miso with an earthy flavour. Great for hearty dishes like stews and braises.
Now that you know the basics, here are five reasons we can’t get enough of the stuff:
1. It’s a flavour bomb
Miso is pure umami—that elusive fifth taste that adds depth and richness to any dish. Whether you’re using a mellow white miso or a robust red miso, it’s a shortcut to making your food more flavourful.
2. A little goes a long way
You don’t need much to make a big impact. A teaspoon or two of miso can transform a dish, making it an economical addition to your pantry. It’s one of those rare ingredients where less really is more.
3. It’s easy to use and stores like a dream
Miso is as low maintenance as it gets. The paste texture makes it easy to incorporate into recipes like salad dressings or soups. Plus, it’s incredibly stable and stores well in the fridge for months, so you can always have some on hand.
4. It’s good for you
Miso isn’t just tasty; it’s packed with protein, nutrients, and antioxidants. It’s also a source of probiotics, which are great for gut health. This is why we use it at home as well as in your dinners!
5. It’s on trend
Fermented foods are having a moment, and miso’s no exception. With growing interest in gut health and natural ways to boost wellness, miso has made its way from traditional Japanese kitchens to the mainstream. It’s as trendy as it is timeless.