MISO JAPONESES

Miso is a fermented salty bean paste, which constitutes the bases of Japanese cuisine. It has a deep, salty and rich in umami flavor. It can be used to prepare miso soup, marinate meat and vegetables. It can also be added to mashed potatoes or vegetable soups. 

Umami has several miso including a really tasty white miso that has been fermented for a shorter time and contains less salt than other misos. Its color can get darker with time, but this is a natural process and it doesn’t have any effect on its sweet, slighty salty and rich in umami taste. It can be used in sauces, marinades, in mashed potatoes instead of milk or in soups instead of cream for example.