Miso fermentation releases glutamate from proteins, creating the savory depth associated with the paste.

Koji mold grows on a grain or bean and produces enzymes that break down starches and proteins during fermentation.

White miso generally ferments for less time and contains more rice koji, giving it a gentler, sweeter profile.

Dashi is a Japanese stock often made with kombu and dried fish; vegetarian versions may use shiitake instead.