The article describes a taste test of supermarket pastes, specifically focusing on miso. Miso is traditionally made by fermenting pulses with salt and a mold-inoculated grain. Contrary to expectations, the most expensive supermarket miso products were found to be the least authentic. These inferior products were described as synthetic imitations containing thickeners, colorants, acidulants, and preservatives. A miso expert, Jono Hope, advised against tasting miso directly due to its intense saltiness. Instead, he recommended the "soup test" for evaluation. This involves mixing a teaspoon of miso with warm water and drinking it. This method allows for a proper assessment of the paste's authentic flavor. The test aimed to distinguish genuine miso from less authentic versions. The findings suggest a disconnect between price and quality in the supermarket miso market.