Soy Bean Paste (Hikari Miso)

Miso, used in Japanese cooking, is a super versatile food produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee).

It may be used as a flavor boosting ingredient in salad dressings, marinades, rubs, sauces and dips. Miso is also incredible when used with grilled fish, steaks, burgers and all kinds of entrees.

Miso has proven health benefits, too. For one, the fermentation process not only adds flavor but also turns the ingredient into a probiotic, meaning that it’s full of potentially good bacteria. Growing research shows that probiotics can help maintain good digestive health. (But since high temperatures kill probiotics, it’s best to add miso as a finishing ingredient near the end of your cooking)

The best way to store miso is to keep it in the refrigerator.