Miso pairs well with all other sorts of seafood though, from plaice to Geoffrey Smeddle's skate wings poached in miso and ginger. Miso is most often used as a glaze or as poaching liquid for fish, but it also makes a nice dip or sauce, when seasoned with a little soy, mirin or sake.
Of course, miso soup is a classic recipe - combining miso with dashi - and is often enhanced with dried mushrooms or seaweed. Marcus Wareing takes it one step further, with this Fragrant Asian Hotpot where miso provides the backdrop to an exciting selection of other bold ingredients like prawns and star anise.
Miso's saltiness means that it makes an interesting and flavoursome substitute for rock salt. Here, miso is used in a leftover vegetable bake, and in this baked apple recipe, James Ramsden puts a twist on the traditional salted caramel pairing, by serving it with miso butterscotch instead.