Miso is a Japanese fermented soybean paste made from soybeans, barley, and rice mixed with salt and fermented with koji mold for several months to several years. It is a seasoning similar in taste to Korean doenjang and Chinese soy sauce.
Not only used to make miso soup, miso is also often used in pickles, stews and marinades. It is also an ingredient in Oden broth – a famous Japanese winter soup that many people know. Oden is a traditional dish in Japan in which ingredients such as sliced radish, boiled eggs, tofu, beef and others are soaked in dashi broth mixed with miso paste.
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Weight
0.5 kg
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