Demystifying Miso

iso is more than just soup stock. It’s an umami-rich, salty, fermented paste that’s traditionally made with soybeans and a grain koji — generally rice koji or barley koji (with the exception of an all-soybean miso). It’s a quintessential Japanese seasoning that’s also a nutritional powerhouse. It plays a vital role in the kitchen and in the health of the people who use it, and is both very simple and very complex. If you’re new to miso or have only experienced it as a broth served alongside sushi,