Traditional miso is made from salted and fermented soy beans, sometimes with the addition of rice. It’s a true allrounder in Japanese cuisine, making for that wonderful umami flavour we can’t get enough of – and it turns out it works just as well with some more Euro-style dishes in need of savoury richness. Markus and the good people at mimi ferments make their miso paste from organic Italian rice and soy beans from Bavaria before leaving the paste to ferment for three months. It isn’t pasteurised, so all the cultures remain alive.
By the way: this miso was awarded the Best German Miso award by the Frankfurter Allgemeine Zeitung.
Miso is often used as a marinade for white meat, fish or veggies and makes for a great soup or sauce basis. Shiro Miso is a little sweet, with a hint of yellow fruit such as apricot. It’s gluten free and vegan.