Everything you wanted to know about this Japanese staple

Ever take a bite of a Japanese dish and wonder what that elusive salty umami flavour was? If it is not soy, there is a good chance it is miso. Japanese chefs and home cooks have been fermenting soybeans with koji, a cultured mould foundational to Japanese cuisine, and barley to make miso since the eighth century. The fermentation process creates healthy bacteria and enzymes, also known as probiotics, which are renowned for supporting good gut health, the immune system, and digestion.

Once reserved for the elite, miso has transformed into a staple in Japanese cuisine, adding warmth and saltiness to marinades and toppings for mochi. But the crown jewel of miso creations is miso soup. Once a local culinary gem, the soup has gone on to become a global favourite, a sinus clearing elixir, and a warm hug on a chilly day.

Miso is fermented from anywhere between a few weeks to several years. The longer the ferment, the funkier the flavour. The beauty of fermented foods like miso is its eternal shelf life. If stored properly in the refrigerator, it will technically never expire and will only evolve. As you keep digging into the jar, the miso will oxidise and darken over time, becoming richer, earthier, and more intense in flavour.

Dive into the world of miso and you will discover a spectrum of more than one thousand varieties. Dark misos pack a punch, while the lighter, sweeter counterparts offer a refreshing and mellow flavour profile. Think of miso like peanut butter; it can be smooth or chunky depending on the variety.

Start by slinging light coloured misos into dressings and sweets and work your way up to darker delights for slow simmered stews and long cooked braises. Savour the journey, one umami filled bite at a time.