Miso is an ingredient used by the Japanese for over 2000 years. It is made in a very similar way to soy sauce, by fermenting cooked soya beans with rice, wheat or barley, water and salt. Then the mixture is left to ferment for 18 months to three years to form a pastelike texture.

You will find miso in lots of different colours, mainly tans, rusts and browns. The colour and texture depend on the ageing and ingredient used as each has its own distinct flavour and aroma. You will usually find that the longer miso has been fermented for the deeper and richer the colour and flavour will be.