Miso

Miso is a traditional Japanese fermented paste made by fermenting cooked soybeans, sometimes with barley or rice, plus salt and koji culture, then aging the mixture in vats for months or even one to three years. The long fermentation develops deep umami flavor through proteolysis, and varieties range from sweet white miso to robust red miso as ingredients and aging time vary. It is used as the base for soups and sauces and for flavoring marinades, dressings, and glazes. Unpasteurized miso retains live enzymes and microbes, while pasteurized miso offers longer shelf life; both require clean, well-controlled fermentation to be safe.