Albany Times Union

Miso a pantry powerhouse

Umami-packed paste can factor in to everyday recipes

- By Aaron Hutcherson Washington Post

When we talk about umami, red meat, mushrooms and soy sauce often come to mind. But there’s another widely used, intense ingredient that packs a major umami punch: miso. The fermented paste is most known for flavoring soup, but it’s a seasoning powerhouse with tons of range.

“There are countless varieties of miso, made with a variety of grains and beans — including rice, barley, wheat, millet, adzuki beans, and garbanzo beans — that undergo fermentati­on with salt and koji (the mold Aspergillu­s oryzae),” Sonoko Sakai wrote in “Japanese Home Cooking.” A combinatio­n of rice and soybeans is one of the more common bases for miso, which can ferment from about six months to a few years.

Miso is most commonly associated with Japanese cuisine, but its origins trace back to China, and you can find versions of the ingredient across Asia, Sakai told me over a video call. She remembers trying a version from Laos that included chile peppers. “I’d never tasted anything so spicy. This was a real discovery,” she said.

And the category of miso continues to grow and evolve. “A lot of American people or Europeans have gone beyond the basic grain and have come up with miso using their own legumes or whatever it is that is available to them.”

Miso as a whole is a big topic to tackle but for if you’re ready to learn the basics of cooking with this versatile flavoring agent, here’s an introducti­on.

Depending on the base ingredient­s and their ratios, where it’s produced and the length of fermentati­on, the flavor of miso can vary greatly. “It’s absorbing the things in the environmen­t, a little bit like sourdough,” Sakai said.

One simple way to categorize miso is by color.

White (shiro) miso has a higher proportion of rice and is fermented from four months to one year. It’s milder and sweeter compared to other types.

Red (aka) miso tends to have a higher proportion of soybeans and is fermented longer, from one to five years according to Sakai. It is often more robust, saltier and has a higher level of protein.

Mixed (awase) miso are blends of white and red that offer a middle ground; some view as an all-purpose version.

Though you can make your own miso at home (Sakai includes a recipe in her book and teaches classes online, and Nakajima’s mom makes it, too, so he often takes some home after visits), it’s not something I plan on doing anytime soon. “If you are buying miso, look for pastes that are naturally fermented with no added alcohol or flavor additives such as dashi and amino acids or MSG,” Sakai wrote in her cookbook. She also recommends looking for unpasteuri­zed miso in the refrigerat­ed section of the grocery store, as pasteuriza­tion kills the good-for-yourgut probiotics found in the product.

Marukome is a very well known brand that both Nakajima and Sakai recommend. The company touts itself as the number one miso of Japan, and it’s premium white miso paste is Nakajima’s favorite. Miso Master is another option that Sakai recommends and is widely available in stores such as Whole Foods.

Sakai recommends people try different brands and types to find what they like best. “It’s like coffee, you know, you figure out what suits your palate,” she said.

Unless it has been pasteurize­d, miso paste is a living ingredient that will continue to ferment as time goes on. For this reason, it should be stored in the refrigerat­or to slow down the fermentati­on process. If refrigerat­ed, the flavor profile should remain relatively consistent for about a year. After that, it should still be safe to eat, but the continued (albeit slow) fermentati­on will cause the flavors to concentrat­e. “So you just have to keep tasting it and make sure it’s OK,” Sakai said. “And if you taste anything that tastes acidic, that means it’s been contaminat­ed by another bacteria or mold” and you should throw it away.

If you’re new to cooking with miso paste, Nakajima recommends using it as a replacemen­t for mustard in aioli or salad dressing as a starting point. However, he cautions not to make a direct swap, because you need to factor in miso’s sodium and umami.

Beyond soups and salads, the possibilit­ies are endless. “It’s a very versatile seasoning that everybody should keep in their pantry,” Sakai said, who has used it in tomato sauce, pound cake, minestrone, risotto, curry and granola. “Dilute it with a little sake or mirin and you have an instant marinade,” Sakai said. (Nakajima warns it can burn fast, so be on the lookout when cooking.)

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 ?? Scott Suchman / Washington Post ?? Clockwise from top: Kyoto-style white miso, red miso, and mellow white miso.
Scott Suchman / Washington Post Clockwise from top: Kyoto-style white miso, red miso, and mellow white miso.
 ?? Fernando Decillis / CBS Studios ?? Hosea Chanchez as Malik Wright, left, and Toby Sanderman as Garrett star in “The Game.”
Fernando Decillis / CBS Studios Hosea Chanchez as Malik Wright, left, and Toby Sanderman as Garrett star in “The Game.”

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