The Miso Revolution: Unpacking the Rise of Japan's Fermented Soybean Paste in Mainstream American Cuisine As a staple ingredient in Japanese cooking for centuries, miso has long been prized for its depth of umami flavor and nutritional benefits.
In recent years, however, this fermented soybean paste has gained widespread popularity among home cooks and professional chefs alike in the United States.
Origins of Miso in Japanese Cuisine Miso's origins date back over 2,000 years to Japan, where it was initially used as a simple fermented paste made from soybeans, salt, and rice koji.