它是什么？

This fermented soybean paste is as staple of Japanese cuisine. Miso is made by steaming and crushing soybeans, then adding sea salt andkoji, a culture made from grains like rice and barley that triggers fermentation.

Variables like the type ofkoji, the ratio of soybeans tokoji, salt content, and length of fermentation lead to innumerable varieties of miso ranging in color from pale golden yellow to rich chocolate brown. Generally, the lighter the miso, the sweeter and more delicate its flavor.

How to choose:

Look for miso in plastic tubs or bags in the refrigerated section of Asian markets or health-food stores.

How to prep:

Always add miso toward the end of cooking and never boil it, as high heat will destroy both its flavor and nutrients. For the smoothest sauces and soups, whisk miso into an equal amount of slightly warm broth until smooth, and then gradually stir the thinned miso back into the pot.

How to store:

Miso keeps for up to a year if sealed well and refrigerated.

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Recipes

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  Recipe

  烤长豆和橙色黄油

  Orange juice, miso, and butter infuse long beans with a sweet and nutty flavor.

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  Recipe

  Japanese-Style Carrot-Ginger Dressing

  The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the…

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  Recipe

  Grilled Salmon with Red-Miso Glaze and Nectarine-Thai Basil Relish

  This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the…

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  Recipe

  Crisp Baked Chicken Tenderloins

  鲜味的味o味为这些鸡肉“手指”增添了味道，使其成为儿童和成人的最爱。不油炸而无需油炸的酥脆涂层的秘诀就是吐司…

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  Recipe

  Green Beans with Miso and Sesame Seeds

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  Recipe

  Miso-Marinated Grilled Vegetables

  The savory flavor of miso works wonders in marinades, giving everything it touches depth of flavor.

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  Recipe

  用茴香和柑橘蒸三文鱼

  Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

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  Recipe

  Sake-Steamed Mussels

  For a change from white wine-steamed mussels, make sake the base of an Asian-inspired broth. Serve with crusty or toasted bread to mop up the sauce.

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  Recipe

  Miso-Glazed Eggplant

  The popular technique of broiling fish brushed with a savory-sweet miso glaze is applied here to eggplant for a flavorful side dish. Serve it with pan-seared cod or grilled salmon.