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Miso - fermented power with depth! This traditional soybean paste is the basis for misoshiru and many other dishes. Full of umami, clarity and Japanese precision.
Miso soybean paste is a cornerstone of Japanese cuisine - traditionally fermented from soybeans and, depending on the variety, with rice or barley. It brings a concentrated charge of umami, salty depth and aromatic power to any soup, sauce or marinade. It is particularly well known as the base for misoshiru, the classic miso soup, in which it blends with dashi stock, tofu, seaweed and spring onions to create a simple but characterful dish. Those who use miso don't just cook - they respect the essence of Japanese cuisine. Down to earth. Honest. Pure umami.
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