The Forktionary Angle
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Definition
A traditional Japanese fermented paste made from soybeans, rice koji, and salt, offering a mild, earthy, and slightly sweet umami flavor.
Sensory Profile
TasteUmami, Salty, Slightly sweet, Earthy
TextureSmooth, Pasty
AromaFermented, Mild, Slightly nutty
AcidityLow
Technical Metrics
Nutrition Facts
Per 1 tbsp (18g) Calories200 kcal
Total Fat6 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol0 mg
Protein12 g
Total Carbohydrate24 g
Dietary Fiber4 g
Total Sugars10 g
Calcium60 mg
Iron2 mg
Potassium200 mg
Chef’s Secret
To preserve miso's delicate flavor and beneficial enzymes, always add it to dishes at the very end of cooking and avoid boiling.
Substitutions
Best Match
White Miso (Shiro Miso)
1:1Very similar mild, sweet flavor profile, slightly lighter in color and sweetness.
Tahini + Soy Sauce
2:1 tahini to soy sauce
Provides creamy, nutty, savory elements for dressings, lacks fermented depth.
Chinese Beans Paste
1:1 (reduce salt)
Good for umami depth in savory dishes, but has a more intense and distinct fermented flavor.
Buying Guide
Look for "unpasteurized" or "nama miso" for probiotic benefits. Store in the refrigerator.
Flavor Pairings
Fish Tofu Vegetables Noodles Dressings Soups Marinades.