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INGREDIENT DEEP DIVE 🍳

Miso

What is it?

Miso is fermented soybean paste which is made from 3 ingredients: salt, soybeans and koji (fungus cultivated on grains - typically rice). Miso is a central ingredient in Japanese cooking, but has spread across the world, being used in dishes ranging from noodles to baked goods.

You’ll find it refrigerated in tubs or pouches—usually near tofu or other East Asian ingredients.

You can pickup either white (shiro) or red (aka) miso, both kinds bring a salty, complex, umami-rich backbone to cooking.

In general:

White miso is sweeter & milder - great in dressings, marinades, broths, seafood recipes, & baking.
Red miso is richer and more intense - pairs well with vegetables, meat, rich stews, & braises.

What’s its flavor?

Taste: Umami, salty, lightly sweet

Aroma: Funky, nutty, fermented

Texture: Thick, paste-like, generally smooth with slight graininess

Sight: Can deepen colors of a dish, especially red miso

Human: Reminiscent of Asian flavor profiles, especially since it’s a cornerstone in Japanese & Chinese cuisines

Why should you buy some?

Miso is extremely versatile: works in marinades, soups, dressings, sauces, and even desserts. A spoonful instantly adds depth, savoriness.

Like a lot of fermented foods, it doesn’t really “expire,” however, it typically stays in freshest condition for about a year and when stored sealed in the fridge.

Plus, it’s:

Budget-friendly since a tub lasts months if not years.
Nutrient dense and a natural flavor enhancer — tiny amounts go a long way.

Buying tip: Look for miso made only from soybeans, salt and koji, water. Traditional miso should be a bit grainy, it should have some texture to it when you open it up.

What can you make with it?

Classic miso soup
Miso butter for steak, fish, or roasted vegetables
Whisk into dressings or marinades (especially with sesame or citrus)
Add to ramen broth, stews, or braises for instant depth
Stir into caramel or cookies for a sweet–salty twist

Miso is one of the highest-impact pantry staples you can keep—once you start using it, you’ll be adding a spoonful to everything.

FRAMEWORK OF THE WEEK ✅

Try out miso soup

To understand miso’s flavor profile, the best place to start is by making miso soup. Check out our recipe on Cook Well, or use the interactive framework in the app!

Miso Soup

FOOD TRENDS 🚀

Coffee cream tops

Will coffee “cream tops” take over your local café?

Coffee shops across the U.S. — and not just specialty spots — are adding cream-topped drinks to their menus. The trend traces back to Seoul’s café culture, where thick, pourable cream layers (on coffee, matcha, and even teas) have been popular for years. TikTok helped carry the look and texture stateside.

Here’s what makes it work:

The texture is the draw. This isn’t whipped cream on hot chocolate. It’s denser and smoother so it pours or spoons onto the drink, creating a distinct layer you can sip through.
It looks great. The clear layers of cream over coffee or matcha create an easy visual that works on menu posters and social media. Like a lot of the trends we cover, they gain traction through their visual intrigue.
It tastes good and feels grown-up. The cream is lightly sweet, a little salty or lightly infused depending on the shop. More balanced and less cloying.

It’s a good reminder that small textural changes can shift an entire drinking experience.