‘If AI were asked to make miso, it would taste like this’: the best (and worst) supermarket miso, tasted and rated

This article details a taste test of supermarket miso pastes, evaluating their authenticity and flavor using a 'soup test' method. The traditional production of miso involves fermenting pulses with salt and koji, a grain inoculated with Aspergillus oryzae mould. Surprisingly, the test revealed a reversal of the 'you get what you pay for' principle, with many expensive supermarket misos being less authentic and more processed, often containing synthetic ingredients and additives rather than natural fermented components. Jono Hope from Slow Sauce, a miso and shoyu brewery, advised against tasting miso straight from the jar due to its intense saltiness, recommending instead a 'soup test' by mixing a teaspoon with warm water. This investigation highlights the discrepancy between traditional miso production and commercial supermarket offerings, emphasizing the importance of authentic flavor over price.