Spatula Diaries: Miso? Fear not.

“Few things on the supermarket shelf are as promising—and mysterious—as miso, a paste used for seasoning in Japanese cooking made of fermented soy beans and grains,” writes 225 food blogger Maggie Heyn Richardson. “Westerners know it best by its role in miso soup, a simple broth interrupted by tofu chunks and scallion rings. A dollop of miso whisked into this soup’s stock, called dashi, gives it its rich flavor and characteristic cloudiness. Flavorful and versatile, miso acts much like our roux, deepening the profile of the dishes to which it’s added. But unlike roux, it’s a bit of a superfood, containing proteins and antioxidants and reportedly possessing the power to eliminate heavy metals, improve digestion and stave off many forms of cancer.” Click here to read more about miraculous miso in this week’s Spatula Diaries.