Beyond soups and salads, the possibilities are endless. “It’s a very versatile seasoning that everybody should keep in their pantry,” Sakai said, who has used it in tomato sauce, pound cake, minestrone, risotto, curry and granola. “Dilute it with a little sake or mirin and you have an instant marinade,” Sakai said. (Nakajima warns that it can burn fast, so be on the lookout when cooking.) Lastly, those looking to reap the full health benefits of the probiotics found in miso paste should add it at the end of cooking, as the probiotics are heat sensitive.
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