Miso is a salty, fermented condiment made of ground soybeans, sometimes with the addition of rice or barley. Used extensively in Japanese cooking, miso lends a complexity and subtle depth of flavor to many dishes. Darker misos (often labeled "red" miso) generally have a hearty, robust flavor, while the lighter misos (yellow or white in color) have a sweeter, more delicate taste.
Storing Miso
Miso is found in the refrigerated section of natural food stores and Asian markets. It will last several months if kept chilled, and refrigeration is recommended. If left at room temperature, miso may develop a harmless white mold. Scrape it off or mix it into the miso.
Cooking Basics
Miso is generally added at the end of the cooking process. Stir it into soups or sauces just before removing from the heat. Miso may also be used without further cooking in such things as salad dressings and dips.
Miso Tips