The more I use miso, the more I become convinced that other flavouring agents are simply not needed. Not only does it render soups, dips and desserts totally addictive, but it makes one heck of a delicious marinade.
Tagged With miso
"Umami", also known as "the fifth taste", is a flavour that is kind of hard to describe. It's savoury, but not salty, though it is usually accompanied by salt. It's been described as "meaty", "mushroom-y" and "brothy", but I prefer to describe it as "that flavour that makes you eat an entire bag of Doritos in one sitting".
Miso is a wonderfully salty paste made from fermented soybeans that packs a ton of savoury, umami flavour into a teaspoon. It's most commonly used in miso soup, but the funky seasoning can be used in a variety of delicious applications, from chip dips and sandwich spreads, to caramels and cake frostings.