Miso is the the healthy and versatile Japanese condiment used to boost flavor in many dishes.
Read on to learn the history, production, health benefits and life-changing magic of miso.
Pick up a few tips for how to cook with it, too.
Photo: Getty Images / alpaksoy
Miso soup, served alongside rice and pickles, forms the cornerstone of the traditional Japanese meal.
It’s a fantastically versatile ingredient that will add a touch of umami magic to your culinary repertoire.
What is Miso?
Traditionally, giant cedar casks were used for fermentation, which lasts from six months to several years.
1 tablespoon, or 17 grams, ofmiso provides2.2 grams of protein and just under 1 gram of fiber.
As a fermented food, miso promotes the growth of healthy bacteria in the digestive tract.
The darker the color, the saltier and more pungent the miso will be.
(Try thisChicken-Miso Curry.)
Try it in dressings or as a dip for raw vegetables.
For a vegan version, tryMiso-Marinated Tofu.
And don’t forget dessert: carrot cake withMiso-Cream Cheese Frostingputs a grown-up spin on a childhood favorite.
It will continue to ferment and darken over time.
Bottom Line
Heathy and super-flavorful, miso is a foolproof way to up your cooking game.
A little bit goes a long way, and the possibilities are endless.
Otherwise, have fun with it and figure out which kind of miso you like best.
People have been enjoying miso for more than a thousand years for a reason, don’t miss out!
