    
Miso Pastes
Miso Paste is made from a starter culture which will include steamed rice or barley, and then mixed with cooked beans and salt. The beans ferment, and the taste produced is somewhat meaty or mushroomy. Miso can be spread on things, used as a dipping sauce or a marinade, or used to flavour a soup.
The lighter-coloured misos, called "White Miso (aka "shiro miso"), are made from soy beans . They are sweeter, milder and more delicate than the darker misos.
Aka Miso
The darker-coloured misos, called "aka miso", are made from red adzuki beans. ("Aka" means "red" in Japanese). It has a richer, saltier taste as it is let ferment longer. A specialty of the northern island of Japan (called "Hokkaido"). This is also called "Red Miso".
Cooking Tips
Some recipes will call for a blend of different types of Misos.
Equivalents
1 cup = 275g = 10 oz by weight
Also called:  Ground Bean Sauce Miso-Paste (German)
Other entries for Miso Pastes
Miso Pastes, White Miso
Other entries for Pastes
Adjika, Cenovis, Hummos, Pastes, Pipián Paste, Sweet Red Bean Paste, Tauco, Umeboshi Paste
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Relish, Sauces, Spreads, Tracklements, Vinegar, Wasabi
Top...
| |
|