‘If AI were asked to make miso, it would taste like this’: the best (and worst) supermarket miso, tasted and rated
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We ran supermarket pastes through the ‘soup test’ to find out which ones have an authentic flavour and which are nothing like the real thing• The best supermarket kimchiMiso is a simple product that’s traditionally made by fermenting pulses (usually soya beans) with salt and koji, typically a grain (rice or barley, and more recently oats, say) inoculated with Aspergillus oryzae mould. Bar one fabulous exception, however, our supermarkets seem to have flipped the “you get what you pay for” adage
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