Legume
Miso
About This Entry
Miso is a fermented soybean paste central to Japanese cooking, ranging from mild and sweet (white miso) to deeply savory and salty (red miso) depending on fermentation length — that umami intensity favors the nutty, oxidative character of Sherry.
Wine Pairing Explanation
Primary wine styles
Alternative wine styles
Common Culinary Uses
- fermented black bean
- rice
- salmon fillet
- shiitake
- spinach
- tofu
At a Glance
Group
Legume Products
Classification
Legumes
Usage intensity
primary
Scientific name
Glycine max
Scientific Classification
- Display name
- Miso
- Classification
- Legumes
- Group
- Legume Products
- Scientific name
- Glycine max
Taxonomy
- Usage intensity
- primary