Category: Fermented
Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and a type of fungus called koji. It has a thick paste-like consistency and a savory, umami flavor. Miso is commonly used in Japanese cuisine to add depth and richness to dishes such as soups, marinades, dressings, and sauces. It is also believed to have various health benefits due to its probiotic properties and high nutrient content.
Flavor Profiles:
- Earthy
- Savory
- Umami
- Slightly Salty
What goes with Miso:
- Chocolate – The bitterness of dark chocolate complements the saltiness of miso, while the richness of the chocolate enhances the earthy flavor of the miso.
- Rice – Miso soup is commonly served with rice, as the two foods provide a balanced and filling meal with a mix of flavors and textures.
- Potatoes – Miso and mashed potatoes create a delicious combination, with miso adding depth and savoriness to the dish.
- Eggs – The richness of eggs balances the saltiness of miso, while the earthy flavor of miso enhances the flavor of the eggs.
- Vegetables – The umami flavor of miso enhances the natural sweetness and earthiness of vegetables.
- Green Onions – The earthy and savory flavors of green onions complement the rich and umami taste of miso.
- Seafood – Miso’s rich and savory taste enhances the natural sweetness of seafood, such as fish and shellfish.
- Figs – The sweetness of figs complements the saltiness of miso, creating a harmonious flavor profile.
- Watermelon – The sweetness of watermelon pairs surprisingly well with the saltiness of miso, creating a refreshing and unique flavor combination.
- Eggplant – Miso’s umami flavor brings out the earthy taste of eggplant, and the mixture can be used as a base for dips and sauces.
- Blue Cheese – The strong, pungent flavor of blue cheese stands up well to the bold taste of miso, while the creaminess of the cheese balances the saltiness of the miso.
- Noodles – Noodles pair well with miso because the rich umami flavor of miso enhances the savory taste of the noodles.
- Tofu – Silken tofu absorbs the flavor of miso while adding a smooth and creamy texture.
- Rice Vinegar – Rice vinegar pairs well with miso because its mild acidity enhances the umami flavor of the miso paste.
- Seaweed – Seaweed pairs well with miso because the umami flavors of both ingredients complement each other perfectly.
- Green Vegetables – Miso adds a savory and salty flavor to green vegetables, such as spinach and kale, making them more delicious.
- Daikon Radish – Simmered daikon with miso soup is a traditional Japanese dish, as the mild flavor of daikon complements miso’s rich taste.