Traditionally associated with Japanese food, White Miso Paste is much more than an ingredient for a flavorful soup. Miso is made from soybeans, rice, salt and water, fermented with Aspergillusoryzae (a culture also used for sake and soy sauce). Nutrition-packed, it’s a great source of high-quality protein, making it ideal for those who don’t eat a lot of meat.

The flavor of this miso paste is salty but mild, so you’ll never end up with overly salty dishes. Mix it with dashifor the traditional soup, or get creative and create marinades for steak and fish, flavorful sauces, and even spread it on a sandwich; this salty paste is deliciously versatile.

Cooking tip: boiling will curdle the miso, so always add this to the end of the prepration.