Miso is a flavor-packed, versatile ingredient you can use in almost everything, from miso soup to miso salmon to all kinds of stews. Made of soybeans fermented with bacteria and fungi and preserved with salt, miso is packed with both umami and saltiness, so despite its usefulness, it is possible to have too much of a good thing.

If you add too much miso to a dish and make it too salty or funky, try celebrity chef David Chang's go-to fix and add butter "for balance." Butter not only contributes a subtle sweetness to counter the miso, but the fat also creates a slight film on the tongue that somewhat inhibits our ability to perceive saltiness.

If butter or other dairy products — which work similarly to butter — don't go with your dish, try a splash of an acid, since citrus juice or vinegar helps to suppress salt. You can even stir in some sliced or chopped potatoes to your dish to soak up the salty miso, and serving your food extra-hot also makes saltiness less noticeable.