Recipe collection

45 umami-packed miso recipes

A Japanese paste made from crushed soy beans and rice or wheat, left to ferment and mature, miso's variations in colour, from creamy white to deepest mahogany, generally signify how salty it is. The white (shiro) miso, the least salty, is a good place for a miso newcomer to start. Add a spoonful to boost sauces and gravies (see the mushroom bolognese or beef and beer pies), use it to marinade and glaze fish, meat and vegetables (it's eggplant's best friend), or add an interesting salty-savoury note to caramel sauce (yes, really)!