Miso is a fermented mixture of soya beans (other grains and beans are used, too) and koji (a safe, edible type of mould that grows on rice). It is salty, funky (in a good way) and delivers an umami punch. There are many types but the most common are sweet white miso, which is lighter in colour and flavour, and red miso, which is fermented for longer to make it saltier, earthier and more intense in colour and flavour. Use it in salad dressings, marinades and glazes, or mix it with mayonnaise, tahini or cream cheese for an instant hit of flavour. It’s also great in stir-fries and pestos and, of course, soups. And not just plain miso soups – add it to almost any kind of soup or stew…
