Рецепт Miso Makes Its Mark: Could It Be the New Sriracha?

Is it just me, or have you noticed that miso is everywhere these days? Maybe it’s the fermentation craze. Perhaps it’s the growing popularity of Asian cuisine. Or maybe it’s just the continual desire for new flavors. Whatever the case, this ancient ingredient has become a hot new food trend. That was the topic of my last Trend Spotlight post for Healthy Aperture.

Do you know miso? Basically, miso is fermented soybean paste that’s been mixed with a cultured grain — most commonly barley, rice or rye. Although for people who need to avoid gluten or don’t want the soybeans, The Kitchn has a great post on gluten-free and soy-free miso pastes.

Known as koji, the cultured grain is made by adding a type of fungus or mold. Then…