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September 3, 2007
Paper Scraps Vol 10 : All About Miso
* Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice or soy beans. Before being ground into a paste, the mixture is aged for between six months and three years.
* The length of fermentation affects the flavour and colour of the miso, which can range from white [pale yellow] to red and almost black. Darker coloured miso is more mature and has a stronger, more salty taste while the lighter coloured miso has a milder flavour.
* Traditionally enjoyed as a soup, miso also tastes great in sauces, marinades and dips. It works well as a substitute for salt or soy sauce in recipes.
* Miso is sold in tubs or sachets in Asian sections of supermarkets or green grocers. Once opened, it can be stored in the fridge for up to six months.
Miso Soup With Mushrooms And Tofu
Posted by Gel at September 3, 2007 9:03 PM
