MISO, ANYWAY?

Miso is soya bean paste that is fermented for anything from a few weeks to a few years. In Japan, there are over 1 000 varieties, but the most common ones found elsewhere in the world are simply light or dark miso. What do you do with it? Use it in soups, batters, sauces and dressings to add an instant umami hit of saltiness. It’s ready to use straight from the container and doesn’t need any further preparation. Keep it tightly sealed in the fridge and it will keep for up to a year.