Miso

Miso is a fermented soybean paste and one of the foundations of Japanese cooking. It carries deep ... more

Miso is a fermented soybean paste and one of the foundations of Japanese cooking. It carries deep umami and ranges from light and sweet to dark and savoury, depending on how long it ferments and what grain it is made with.

It is the base of miso soup, but it does far more. Use it to marinate fish and meat, build dressings and glazes, season sauces, and add backbone to braises. A spoonful even works in caramel and ice cream.

The main types we stock:

• Shiro (white miso): light, sweet, short ferment. The everyday workhorse.
• Aka (red miso): same base as shiro, fermented longer. Stronger and saltier.
• Saikyo: sweet rice koji miso, pale and delicate. The classic for marinating black cod.
• Hatcho: pure soybean miso, dark and intense.
• Genmai: brown rice miso, nutty and rounded.
• Awase: a blend of two or more misos.

We supply miso to ten of the UK's three-star Michelin kitchens. Find the one for your dish below.