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MisoBuying & Storing | Using | Nutritional Value | Recipes
Miso is available in natural food groceries and in Asian markets. Store miso in the refrigerator, where it will keep for several months. The white mold that sometimes forms on miso is harmless. It can be scraped off or mixed into the miso. Use miso to flavor soups, sauces, dressings and marinades, and to make delicious patés. Use it in place of anchovy paste in recipes or as a substitute for salt or soy sauce in recipes. Because miso is high in sodium, use it sparingly. One-quarter cup in a quart of water makes a savory soup stock. A tablespoon of miso mixed into a cup of hot water produces a low-calorie broth to sip for an afternoon snack. Two tablespoons of miso provide:
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Copyright 1996-2006 |
iso
is a rich, salty condiment that characterizes the essence of
Japanese cooking. The Japanese begin their day with a fortifying
bowl of miso soup and use miso to flavor a variety of foods
in other meals throughout the day. Making miso is a household
art in Asian countries, comparable to the American practice
of canning foods. To make miso, soybeans and sometimes a grain
such as rice, are combined with salt and a mold culture, and
then aged in cedar vats for one to three years. Most miso that
is made in western countries is produced in a similar manner,
although "quick" miso also is available. This quick
miso is generally inferior in taste. Miso is actually a group
of condiments. The addition of different ingredients and variations
in length of aging produce different types of miso that vary
greatly in flavor, texture, color and aroma. In Japan, different
types of miso are prepared and evaluated much the way Westerners
judge fine wines and cheeses.