Miso
Miso is a paste of soybeans, salt, and koji mould, fermented from weeks to years. It is a seasoning, not a dish: the base of soup, a marinade for fish and meat (saikyo-yaki), a glaze for grilled vegetables (dengaku), and a dressing. Types run from pale, sweet shiro miso to dark, salty, aged aka miso, plus barley (mugi) and mixed styles. Barley miso is not gluten-free.
FERMENTED FOODS
ABOUT
Miso is a paste of soybeans, salt, and koji mould, fermented from weeks to years. It is a seasoning, not a dish: the base of soup, a marinade for fish and meat (saikyo-yaki), a glaze for grilled vegetables (dengaku), and a dressing. Types run from pale, sweet shiro miso to dark, salty, aged aka miso, plus barley (mugi) and mixed styles. Barley miso is not gluten-free.
DIETARY NOTES
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
WHERE TO EAT
DETAILS