Miso – Everything You Need to Know About the Fermented Paste
Miso is much more than just an ingredient. This fermented paste made from grains and legumes brings its signature umami flavor to dishes and carries centuries of tradition. In this blog, we’ll explain its origins and uses, and introduce you to our new every miso.
What is Miso? Origins and History
Miso is a traditional, fermented paste that was developed in Japan over 1,000 years ago. It is typically made from grains, legumes, and salt. In Japan, miso has a long culinary history: it was originally used as a food preservative and later became a staple ingredient for soups, stews, sauces, and marinades. Today, miso is popular worldwide, valued for its unique flavor.
Miso is not only a flavor booster but also a nutrient-rich ingredient. Through fermentation, it naturally develops enzymes, amino acids, and beneficial bacteria that can support digestion and contribute to a balanced diet. Additionally, miso provides proteins, fiber, and minerals, making it a valuable part of a wholesome diet.
Miso Varieties and Their Characteristics
1. White Miso (Shiro Miso)
- Color & Flavor: Light, mild, slightly sweet
- Fermentation Time: Short (a few weeks)
- Use: Perfect for soups, dressings, or mild sauces
- Specialty: Low salt, delicate umami note
2. Red Miso (Aka Miso)
- Color & Flavor: Darker, stronger, rich umami taste
- Fermentation Time: Longer than white miso (several months)
- Use: Stews, marinades, hearty sauces
- Specialty: Deep aroma, more pronounced saltiness
3. Barley Miso (Mugi Miso)
- Color & Flavor: Medium to dark, nutty-aromatic
- Fermentation Time: Traditionally fermented for several months
- Use: Versatile – soups, curries, marinades
- Specialty: Made with barley; slightly stronger than white miso but milder than red miso
Introducing: every miso
With every miso, we combine traditional fermentation with modern, plant-based ingredients. Our Barley-Chickpea Miso Paste is made from barley and chickpeas, slowly fermented to retain its mild aroma and natural lightness. This makes it easy to incorporate miso into your daily meals without overpowering saltiness.
every miso at a glance:
✅ Made from organic chickpeas and barley
✅ GMO-free & made in the EU
✅ No added sugar
✅ Traditionally fermented
✅ Soy-free
How to Use every miso
Stir it into soups, curries, dressings, or use it as a flavorful spread – every miso adds depth, taste, and simple enjoyment to your meals.
Tip for your every dishes: Stir in ½ to 1 teaspoon of miso paste after heating.
Natural Ingredients for Your Meals
Miso brings the tradition of fermentation into your modern kitchen. Whether as a soup base, marinade, or flavor enhancer, the combination of barley, chickpeas, and slow fermentation makes this paste an indispensable companion. Explore the versatility of miso and elevate your dishes – naturally, mildly, and full of umami.