Miso

Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji, and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food.

Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan.
Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest.

Back to Cheeses, Broths & Bases →

Source: Wikipedia · Image: Wikimedia Commons · CC0

FONDUEPOT

The melting pot — cheese & chocolate fondue, hot pot, and communal dining done right.

Get new guides by emailOccasional emails. No spam. Unsubscribe anytime.

InformationAbout Contact Privacy Policy Terms of Service Disclaimer Affiliate Disclosure Cookie Policy

Every entry, image, and fact is drawn from Wikipedia and Wikimedia Commons, used under public-domain and Creative Commons licenses. No content is AI-generated.