The darker the miso, the more umami it brings to dishes, such as ramen and yakitori. It’s hard to replicate the textural and flavor depth that miso provides.
Korean doenjang is a suitable substitute for umami in miso, as it is a thicker, coarser fermented soybean paste, offering richer flavor.
For a more delicate umami boost, soy sauce, yondu, fish sauce, or shio koji can serve as alternatives, providing milder flavors without overpowering the dish.
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