Miso

The Umami of Miso

A traditional Japanese seasoning paste made from fermented soybeans, salt, and koji, used to add depth, complexity, and umami to plant-based soups, dressings, and marinades.

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and a fungus called koji. The result is a thick, salty, savory paste that is dense with umami flavor.

It adds an incredible depth and complexity to plant-based soups, salad dressings, and marinades. A small dollop can make a dish feel ‘meaty’ or deeply satisfying, even without any animal products at all.