Soybean paste, also known as miso in Japanese or doenjang in Korean cuisine, is a fermented paste made primarily from soybeans, salt, and often rice or other grains. It boasts a savory, umami-rich flavor profile with varying degrees of saltiness and sweetness depending on the fermentation process and ingredients used. The texture can range from smooth and creamy to coarse with visible soybean pieces. Soybean paste is typically a reddish-brown to dark brown color and offers a complex, earthy aroma. It's a staple ingredient in East Asian cooking, prized for its depth of flavor and versatility as a key ingredient to add fermented flavors.
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Soybean paste should be stored properly to maintain its flavor and prevent spoilage. After opening, transfer it to an airtight container and refrigerate. Properly stored, it can last for several months in the refrigerator. Check for any changes in color, odor, or texture before use; discard if mold appears or it smells off. For extended storage, consider freezing the paste in small portions for convenient use.
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