Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.
The resultant effect is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru – a Japanese culinary staple.
It is high in protein and rich in vitamins and minerals. It played an important nutritional role in feudal Japan but now trends globally.
MAKING MISO DRUMSTICKS
Sticky chicken drumsticks hot from the oven, golden brown and packed with flavour. Enjoy as a weeknight meal, or multiply the recipe to feed a (socially distanced) crowd.
6 plump chicken drumsticks
2 Tbsp miso paste
1 Tbsp sesame oil
1 Tbsp peanut oil
1 Tbsp mirin
1 Tbsp honey
2 tsp sambal oelek (or other chilli sauce)
1 Tbsp soy sauce
1 tsp salt
Fresh coriander to garnish
Combine all ingredients in a ziplock bag, massage the drumsticks through the bag, and marinate for 2 or 3 hours.
Bake in a 220℃ oven for 35 to 45 minutes or until cooked through to the bone. Lower the temperature if they are overbrowning. Garnish with chopped coriander leaves. Keep the sides simple: a crisp green salad with a light Asian dressing would be perfect.
Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process.
Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.