By Melissa Haskin
Updated: January 30, 2017

The mildest, most versatile miso, this fermented soybean paste is salty, lightly sweet, and packed with meaty umami flavor. A teaspoon or two makes for a brilliant accent in dressings, sauces, and mayo. You can also combine a smidge with butter or sesame oil to top steamed or grilled vegetables or roasted fish. It keeps for ages in the fridge.

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