Miso 1 article

Fermenting soybeans with koji, often alongside rice or barley, creates miso, a concentrated Japanese seasoning paste. White, red and other styles differ in fermentation time, ingredients, color and intensity, but all are used in small amounts to add savory umami flavor to soups, marinades and dressings. The paste is typically refrigerated after opening and can be high in sodium because salt is integral to production. Unlike soy sauce, miso retains a thick paste texture and contributes body as well as seasoning.