Miso magic: An ingredient that adds umami flavour to Japanese dishes

Want to add that savoury, umami flavour to your dishes? Miso is one ingredient widely used in Japanese and Chinese cuisine. The word miso essentially means fermented beans (typically soybean) in Japanese, and is used in the form of a paste. The other ingredients that go into miso paste include sea salt and grains like barley. 

What does miso paste go into? It goes into a range of dishes, from broths and stews to soups and dressings. Miso can also be used in pickled veggies such as sliced cucumbers, daikon (radish), or carrots. Toss the paste into noodles and pastas. Thinking of desserts? How about miso ice cream or miso caramel? Or even miso chocolate and brownies? 

Miso comes in three widely known varieties: white miso, which is also known as shiro miso, and is slightly sweet; red miso, or aka miso, which is fermented for a longer time than the white one, and awase miso, which is a brownish paste, and has a flavour profile that’s a bit of both white and red miso. 

While adding depth of flavour to any dish, miso also comes with many health benefits. It is protein and vitamin-rich, boosts gut health, and digestion as well. However, miso paste has a high level of sodium so if you are watching your salt intake, it helps to stay mindful. 

(What’s Cooking shines the spotlight on a single ingredient, its nutritional qualities and the ways in which you can use it.)