The Rise of Miso: From Tradition to Trend

Miso, the umami-rich fermented soybean paste, has been a staple in Japanese cuisine for centuries. From hearty miso soup to marinades and dressings, its versatility is unmatched. But in recent years, miso has taken the global culinary scene by storm, thanks in part to world-renowned chefs like Nobu Matsuhisa, who popularized dishes such as Miso Black Cod. This exquisite balance of sweetness, saltiness, and deep umami flavors has made miso a must-have ingredient in modern kitchens.

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