Marukome:
What, exactly, is Miso
 Made
from fermented soybeans, Miso is a thick paste-like substance.
It is brown in color and tastes pleasantly salty and tangy
on its own. Miso has a surprisingly low salt contents. While
the most common use of Miso is in Japanese-style Miso soup,
Miso
also
adds
a
unique
burst
of
flavor to salad
dressings, sauces and marinades, baked tofu, vegetable dishes,
and even dessert sorbets.
Often called "soybean paste" by Westerners, Miso has played a vital role in the culinary life of Japan for hundreds of years. More and more, however, the salty taste and buttery texture of Miso is becoming popular in the West, as a favorite ingredient in a range of recipes.
Miso is manufactured by adding a yeast mold known as koji to soybeans and other ingredients, and allowing them to ferment. The fermentation time, ranging from weeks to years, depends upon the specific type of Miso being produced. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to that of butter.
The color, texture, and degree of saltiness of a particular Miso depends upon the ingredients used, and the duration of the fermentation process. Miso ranges in color from white to brown. The lighter varieties are less salty and more mellow in flavor, while the darker ones are saltier and have a more intense flavor.
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