how to make miso

MISO

September 20, 2009 by Ainsley H

Back to food miso soup dengaku

Miso is another of Japan's culinary gifts to the world. It is made from a mixture of soybeans, grains (rice, or barley), salt, water, and a fermenting agent. It is a savory, protein rich, highly nutritious soyfood that is of major importance in East Asia. Miso is unchallenged in it's versatility and is the base for sauces, soups, dressings, toppings, as well as being used as a medium for making pickles. Every area of Japan produces it's own variety of miso, so there are many types to choose from. The two most common and readily available are white and red miso. The white varieties are a yellowish brown color and have a lite, almost sweet taste. The red varieties range from a deep dark red to an almost ebony brown, they also possess a rich aroma and an earthy taste. The following are just some of my favorite ways to use miso.