Miso Honey Garlic Marinade

Miso is fermented soybeans, salt, and koji mold, and what it brings to a marinade is glutamate — the umami compound that pushes the Maillard reaction further, building a deeper brown crust than salt alone ever could. Use white miso for something milder like chicken or fish; red miso is saltier and stronger, built for beef and pork. The ratio worth memorizing is two tablespoons of miso to one each of honey, soy sauce, and rice vinegar, plus minced garlic and ginger. Honey does double duty here — its sugars caramelize fast at 350-450°F, and its fructose holds moisture in a cut as lean as chicken breast, which normally dries out first.