Miso is much more than just a soup ingredient. Its thousand-year-old history and versatility in the kitchen have made it an essential seasoning far beyond Japanese cuisine. From marinades and dressings to innovative desserts, miso continues to surprise chefs and home cooks alike with the umami-rich depth it gains from fermenting grains such as soybeans, rice, or barley together with a mold called Aspergillus oryzae, known as koji.
Originating over 1,000 years ago in China, miso began as a fermented paste of soybeans and rice. But it was in Japan where it gained its cultural and culinary significance, thanks to the influence of Chinese and Buddhist traditions that introduced fermentation practices to the region in the 8th century AD. As a result, it is not only a flavor enhancer but also beneficial for health, being rich in probiotics that support digestive wellness. In addition, it’s a good source of plant-based proteins, B vitamins, and minerals such as zinc, manganese, and copper.
There are several types of miso, differing in taste, color, and texture, depending on the ingredients used and the fermentation time. White miso (shiro miso) is mild and sweet, while red miso (aka miso) is more intense and salty. Miso can also be classified by its base ingredient: it may be made from soy, rice, barley, or a mix of these.
Each variety has its own characteristics, making it a versatile seasoning. It can be used in dressings and mayonnaise, in fish dishes, and even in desserts. But where it truly shines is in vegetable marinades—like our miso-glazed eggplant with white sesame: tender, flavorful, and rich in umami, the famous “fifth taste” that enhances all others. You can book your table now to come and enjoy this plant-based gem of Japanese gastronomy.