Ingredient of the week: miso

Miso is a Japanese fermented paste made predominantly with soybeans. It has a salty umami* taste and can be used in savoury or sweet dishes.

It is most commonly known as a base for miso soup. There are many types of miso, though in the west we are most familiar with two varieties – the light or white miso and the dark or red miso. The main difference between the two is the fermentation times, which affect flavour. Light miso is usually slightly sweeter in flavour, having a shorter fermentation time. Dark miso is stronger and saltier.

Miso can be eaten raw as a spread or in a dressing, or cooked in soup or as a marinade. Boiling will harm the live bacteria that are beneficial to health.

Flame Tree Co-op stocks three types of miso – red, white and chickpea – which can be purchased from the buckets using your own container.

*Umami is known as the fifth taste – salty, sweet, sour, bitter and umami. It is a savoury flavour which is present in meats, fish, tomatoes, mushrooms, parmesan cheese and fermented products.