Miso Paste
Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus). It has a rich, savory umami flavor and a smooth, paste-like texture.
Notes
Miso paste comes in various colors and flavors, ranging from lighter and sweeter to darker and saltier. Store it in the refrigerator after opening to maintain freshness.
Uses
- Soup base for miso soup
- Marinade for grilled tofu or fish
- Flavor enhancer in sauces and dressings
- Ingredient in glazes for roasted vegetables
- Addition to stir-fries for depth of flavor
- Spread for sandwiches or wraps
Replacements
- Soy sauce with a bit of tahini
- Tamari and miso blend
- Fermented soybean paste (doenjang)
- Worcestershire sauce (for a non-fermented alternative)
- Anchovy paste (for umami)
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