Here’s everything it’s crucial that you know about misothe salty, pleasantly funky fermented soybean paste.
One of our favorite sources of umami is miso, a key ingredient inJapanese cooking.
Here’s everything you better know about this versatile ingredient, including tips for buying and storing miso paste.
Credit:Carson Downing
Lynn Blanchard, test kitchen director, Better Homes & Gardens
What Is Miso?
Some miso ages for months, while others take years.
Miso is a staple ingredient in Japanese cooking and is the predominant flavor in things like miso soup.
Credit:Carson Downing
We like to use miso paste on its own as a marinade for meat or poultry.
Simply layer it on and marinate overnight.
Rinse or wipe the meat down before cooking.
Credit:Carson Downing
Generally though, miso paste is used along with other ingredients to balance the flavor.
Thinning miso first helps it fully incorporate into the broth or braising liquid.
It adds just the right amount of funkiness tosalad dressings,pasta sauces, and even dips.
Our friends at Allrecipes like to use miso to make a breading for chicken, fish, or tofu.
you’re free to also find shelf-stable tubes of miso in stores like Trader Joe’s.
How to Store Miso Paste
Miso will last for a very long time if stored properly.
Store miso in an airtight container in the fridge to help prevent spoilage.
If stored correctly, miso can last for several months in the fridge.
you might freeze miso, but the texture may change once thawed.
To freeze miso, place it in an airtight, freezer-safe container and freeze for up to one year.
Miso will not freeze solid, so it’s easy to use directly from the freezer.
