Miso: not just for soup

🧂 HIDDEN INGREDIENT
Miso: not just for soup

Most people only know miso soup. Chefs use miso in butter, caramel and roasts.

🔎 What it is
Fermented soybean paste made with koji and salt. White (shiro) is mild and sweet; red (aka) is aged longer, saltier and deeper.

🔬 Why it works
Months of fermentation break the soybean proteins into amino acids: pure umami, plus sweetness from the rice.

👨‍🍳 How I use it
1. Miso butter: 1 part white miso, 2 parts soft butter, for corn, steak, pasta.
2. Marinate salmon or cod in miso, mirin and sugar for a day, then grill (like Nobu's black cod).
3. Whisk into dressings and gravies.
4. A spoon in caramel makes an amazing salted caramel.

🛒 In the UAE: Japanese and Asian aisles of big supermarkets in the UAE.
💡 Chef's tip: Never boil miso soup after adding the miso: heat kills its aroma.

Have you ever cooked with it? Vote 👇

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Photo: D-Kuru · CC BY-SA 4.0 · Wikimedia Commons

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