Why miso is an essential cooking powerhouse

Meredith Deeds | (TNS) Star Tribune

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants.

In the United States, miso soup usually involves little more than soft tofu, seaweed and a scattering of scallions, but the flavor is savory and complex enough to compel the diner to slurp down every drop.

It’s that savoriness, combined with a touch of sweetness...