Cookbook:Miso
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Miso is a Japanese fermented paste derived from soybeans and other grains, such as rice or barley.[1][2][3][4] It is not equivalent to other fermented soy pastes such as doenjang or doubanjiang.[5]
Production
[edit | edit source]To make miso, koji mold is grown on a starter grain (e.g. rice, barley) before combination with soybeans that have been soaked, steamed, and salted.[1][2][6][7] The salt inhibits the growth of harmful microorganisms while the koji mold and various other beneficial microorganisms ferment the grains to produce complex and savory flavor components.[1][2][3][6][7] Fermentation can proceed for various durations, from a few months to a few years[2][3][8] or as long as it takes to reach the desired flavor and color.[1][3][6] The fermented miso may then need to be ground to achieve a pasty final product.[1] Modern industrial production can reduce the fermentation time to the order of weeks ("quick miso"),[7] though the flavor does not develop to the same degree.[5] Some varieties may be pasteurized.[5]
Characteristics
[edit | edit source]Grain
[edit | edit source]Most, if not all, miso is made with soybean, but a variety of other grains can be included.[5]
Flavor
[edit | edit source]Like many other fermented condiments, miso has a strong, deeply savory flavor,[3][5][7] in part from glutamates and the breakdown of proteins.[3] Though all miso is savory and salty,[5] it is sometimes divided into sweet and salty/savory subtypes, the former of which has less salt and more carbohydrate and the latter of which has more salt and less carbohydrate.[5] The nuances of a miso's flavor will depend on the grains used.[5]
Color
[edit | edit source]Depending on the grains used and the fermentation parameters, miso can range in color from tan to reddish-brown, darker brown, and even black.[3][5] In some markets, miso may be classified into specific types by color (e.g. red miso versus white miso),[2] while others don't use the terms so strictly.[5] Longer fermentations may correlate with darker miso, but some producers use oxidation to achieve this color with quick-ferments.[2]
Texture
[edit | edit source]Depending on the level of grinding, miso can range from a chunky spread to a smooth paste.[5] Chunky miso may be called tsubu miso.[5]
Varieties
[edit | edit source]As detailed above, many varieties of miso exist, depending on production parameters such as ingredients and fermentation time.[5] Some varieties are specifically defined, and these are described below.
| Variety | Grain | Flavor | Fermentation time | Color | Description[2][3][5][9] |
|---|---|---|---|---|---|
| Shiro/white miso | Rice, soy | Mild and delicate, relatively low salt and high sweetness | Relatively short (on the order of weeks) | Light to medium yellow/tan | High proportion of rice koji to soybean; can redden over time. |
| Shinsu/yellow miso | Rice, soy | Relatively mild; somewhere between shiro and aka miso in strength | Golden yellow | Sometimes hard to identify by name alone since many misos are yellow in color. | |
| Aka/red miso | Rice, soy, barley | Strong, full, and salty | Long (months to years) | Dark, red-brown to black | High proportion of soybean to rice koji; may be available in mellow and sweet sub-varieties. |
| Mame | Soy only | Strong, salty | Dark brown | Hatcho sub-variety is particularly dark, intense, and fudgey. | |
| Mugi | Barley, soy | Strong, salty, and earthy | Long (multiple years) | Deep red to dark brown |
Selection and storage
[edit | edit source]Specialized miso shops exist, selling a wide range of varieties;[2] however, markets that sell East Asian grocery products and health foods will generally sell a more limited number of varieties in refrigerated tubs.[2][5][8] For the best flavor and keeping quality, look for unpasteurized miso containing the base grains, salt, koji, and perhaps seaweed.[2][5] Avoid added sugars and flavorings.[5]
At home, store miso in an airtight container in the refrigerator.[2][5] Exposure to air will result in oxidation and darkening of the miso over time,[2] though this is not necessarily spoilage. Covering the surface directly with something like plastic to keep it from contact with air will delay this oxidation.[2][5] As a live, fermented product, miso generally does not spoil in the fridge.[2] If it smells normal without mold growth or obvious spoilage, it is fine to use, though sweet and unaged misos will change over time as they continue to mature.[5]
Use
[edit | edit source]Miso is primarily used to bring a depth of savory flavor to dishes, such as soups, sauces, dressings, marinades, pickles, and even desserts.[1][2][3][4][7][8] Miso soup is a common Japanese dish made with broth, tofu, and seaweed.[3][7] Because the flavor is so strong, it needs to be balanced with other ingredients to prevent it from overpowering them.[5][6]
Depending on the type of miso you're using, you may need to grind it until sufficiently smooth or blend it with some liquid to ensure proper incorporation into the dish.[5]
Substitution
[edit | edit source]Whether two different varieties of miso can be substituted for each other will depend on the application and the qualities of the varieties in questions. In sweet dishes, for example, you'll usually want to make sure to swap one sweet and mild variety in for another.[5] If you cannot access miso but do have access to another fermented bean paste like doenjang or doubanjiang, you can try one of these; the flavor will not be the same, but it will give a reasonable impression.[5]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i j k l m n o Denenberg, Zoe (2017-03-03). "What Is Miso, and How Do I Choose the Right One for What I'm Cooking?". Epicurious. Retrieved 2025-10-05.
- ↑ a b c d e f g h i j Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x "A Cook's Guide to Miso and Miso Varieties". diversivore. Retrieved 2025-10-05.
- ↑ a b c d Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b c d e f McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c Sharma, Nik (2021-04-02). Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes. HarperCollins India. ISBN 978-93-5422-313-6.
- ↑ Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.