Fermented soybean paste; deeply umami and salty, the backbone of Japanese soups and marinades.
Where it comes from
Miso originated in ancient China before becoming a cornerstone of Japanese cuisine, where it is crafted from fermented soybeans and has a history stretching back over a millennium.
In the kitchen
Miso enriches soups, marinades, and dressings, providing a distinct depth of flavor while also acting as a natural thickener in various dishes.
Across cuisines
Zimbabwean
Vegetable oil (sunflower) — the Zimbabwean cooking oil, used for almost all frying and sautéing.
Nutrition (per 100g)
~199kcalCal
~12.0gProtein
~6.0gFat
~26.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
Pairs well with
Simmer dashi with miso on low heat—miso's fermented depth lifts dashi's savory base. Keep it gentle; boiling roughs up the flavors.
Butter
Medium heat, one minute. Miso melts into butter, creating a savory glaze. Stir constantly—miso's salt seasons while butter rounds off the edge.
Mirin
Miso's salty punch meets mirin's sweet touch. Medium heat, two minutes—mirin tames miso's sharpness, leaving a mellow, rich glaze perfect for simmered dishes.
Parmesan
Grate Parmesan over miso soup off-heat—miso's salty depth meets Parmesan's nutty crunch, lifting the broth with a savory punch.
Dashi
Warm dashi, stir in miso off-heat. Miso's depth hugs dashi's umami, creating a comforting, savory broth.
