Ingredients · Pantry
Miso
Fermented soybean paste. White is mild and sweet, red is saltier and deeper.
In the air fryer. Whisk into glazes with mirin or honey; brush late so it doesn't scorch.
Nutrition
Typical values per 1 tbsp (17g)
34kcal
- Protein
- 2g
- Fat
- 1g
- Carbs
- 4g
- Sodium
- 634mg
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Japan (with Chinese fermented-soy ancestry). Rice, barley, or soybean koji define style.
Herbal & culinary notes
Fermented food with living cultures when unpasteurized. Sodium is still significant.
How to store
Refrigerate after opening in an airtight tub. It keeps months; flavor slowly mellows.
Food safety
Fermented and salty. Surface darkening is often oxidation. Stir or scrape; discard if fuzzy mold appears.
Food hazards
Soy (and sometimes gluten from barley koji) allergens. High sodium.
