Miso
Japanese: 味噌
A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Its flavor and color vary widely by region and ingredients.
Miso is born from simple ingredients: soybeans, koji, and salt. Koji mold breaks down soy proteins into amino acids, drawing out deep umami. Using rice koji yields rice miso, barley koji makes barley miso, and soybean koji produces bean miso. The type and ratio of koji, along with aging duration, give rise to a remarkable diversity of miso across Japan. Beyond miso soup, it serves as a versatile seasoning throughout Japanese cuisine. A concept that serves as a gateway to fermentation's depths. Knowing is the beginning of making.