Collection: Miso pasta

Miso paste is a traditional Japanese ingredient made from fermented soybeans.

Preparing the ingredients:

Soybeans: The soybeans are cleaned and soaked in water for several hours, usually overnight.

Kōji: Rice, barley, or soybeans inoculated with the Aspergillus oryzae mold, which is essential for fermentation.

Cooking the soybeans:

The soaked soybeans are steamed or boiled until tender.

Mixing with the kōji:

The cooked soybeans are cooled and then mixed with kōji and salt. The salt controls fermentation and prevents the growth of unwanted bacteria.

Fermentation:

The mixture is placed in barrels or vats to ferment. The duration ranges from a few months to several years, depending on the desired type of miso.

Maturation:

During fermentation, the miso develops its characteristic flavors. Temperature and humidity conditions are carefully controlled.

Aging:

After the fermentation period, the miso is often aged to allow the flavors to develop even further.

Packaging:

The mature miso is packaged and ready to use. The paste may be more or less smooth, and its color can range from white to dark red, with shades of brown in between.

Shiro miso (white miso): Short fermentation, mild flavor. Perfect for light soups and dressings.

Aka miso (red miso): Longer fermentation, stronger and saltier flavor. Ideal for rich dishes and robust sauces.

Mixed miso (awase miso): A blend of white and red miso, offering a balance of flavors.

Mugi Miso (barley miso): Mild flavor with notes of barley. Used for soups and marinades.

Kome Miso (rice miso): Made with soybeans and rice, with slower fermentation, offering a variety of flavors, from mild to saltier.

Shinshu Miso (yellow miso): A miso with an intermediate flavor, between white and red miso, highly versatile for all kinds of dishes.

Tofu miso (Tofu Miso): Mild and creamy, often used in vegetarian sauces or light dishes.

Miso soup:

Traditional soup made with miso dissolved in dashi (fish broth) and often garnished with tofu, wakame seaweed, and vegetables.

Sauces and marinades:

Used as a base for thick sauces or marinades for meat, fish, and vegetables, often combined with mirin, sake, and sugar.

Ramen:

Broth base for ramen, adding depth of umami flavor.

Nabemono (simmered dishes):

Key ingredient in simmered dishes such as "miso nabe", where miso is dissolved in the broth to enrich the dish's flavor.

Dengaku:

Sweet miso sauce spread over grilled eggplant, tofu, or other vegetables before grilling them.

Yaki-miso:

Mixture of miso, sake, sugar, and other ingredients, grilled on a skewer or spatula.

Tsukemono (pickles):

Used to marinate vegetables to create flavorful pickles.

Vegetable seasoning:

Mixed into dressings or used as a dip for raw vegetables.

Desserts and pastries:

Incorporated into sweet recipes, such as cookies or cakes, to add a salty, umami note.

Refrigeration : Once opened, miso should always be stored in the refrigerator. It is best to store it in an airtight container to prevent it from absorbing odors and preserve its flavors.

Avoid moisture: Make sure the spoon or utensils used to serve the miso are dry. Moisture can accelerate fermentation and affect the quality of the miso.

Keep air out: Keep the miso well covered and try to minimize its exposure to air. You can also place plastic wrap directly on the surface of the miso before closing the container to prevent oxidation.

Use promptly: Although miso can last for several months in the refrigerator, it is best to use it within 3 to 6 months of opening to enjoy its full freshness.

Freezing (optional): If you are not going to use all the miso quickly, you can also freeze it. Simply divide it into small portions and store them in a freezer bag or an airtight container. Once frozen, it will keep for several months.

• As a marinade for meat and fish: Mix white miso (Shiro Miso) with a little honey and ginger to glaze a salmon fillet or chicken breasts.
• In salad sauces and dressings: A teaspoon of miso diluted in sesame oil and rice vinegar transforms a simple green salad into a gourmet dish.
• To elevate your starchy foods: Add a small spoonful of miso to the water used to cook your pasta, or mix it directly into mashed potatoes for a creamy, savory flavor without too much butter.
• In a sweet version (the Japanese "Salted Caramel"): Miso pairs wonderfully with dark chocolate or in salted butter caramel for your cookies and brownies.

Table salt provides sodium but offers little flavor depth. Miso, on the other hand, delivers a complete sensory experience thanks to natural fermentation. Using miso to season your dishes can help reduce your intake of sodium chloride while increasing the aromatic complexity of your recipes.

At equal weight, miso contains approximately 30% to 50% less sodium than classic table salt. But that's not all:

• Natural probiotics: Unlike salt, miso is a living food that supports digestion.
• Rich in amino acids: It provides plant-based proteins from soy or barley.
• Low glycemic index: Perfect for a balanced diet.

Miso is much more than a condiment: it is a "superfood" rooted in a thousand-year-old tradition. Its slow fermentation transforms simple ingredients into a nutritional goldmine.

• Supports your microbiome (Digestion): As an unpasteurized fermented food, miso is rich in probiotics (strains of Aspergillus oryzae). It strengthens the gut flora and aids digestion.
• Boosts the immune system: Regular consumption helps strengthen the body's natural barriers thanks to its wealth of active enzymes.
• Source of complete plant-based proteins: Made from soybeans, it contains all the essential amino acids, making it essential for vegetarian and vegan diets.
• Powerful antioxidant: The fermentation process produces antioxidants that combat cellular aging and oxidative stress.
• Rich in minerals: It provides zinc, manganese, and copper, which are essential for proper metabolic function.