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Okay so let’s get busy learning how to use miso paste in the kitchen! I love adding miso to already existing recipes or just as a condiment. Fermented foods like miso, tempeh, and soy sauce can help populate the good bacteria in your gut which helps keep your immune system optimized and strong! It can act as a good replacement for chicken broth or vegetable bullions when making a soup. Miyasaka’s white miso is equally popular among vegans, vegetarians, and non-vegetarians.
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This is a smooth and silky miso paste with a sweet, salty, and vinegary taste. I have written before about the health aspects of fermented foods, and miso falls into this category. Shiro Miso Paste by Miyasaka Brewery, Miko Brand Product of Japan. Soy beans can also be mixed with other cereals like rice, wheat, barley. Red miso is darker, stronger taste and two o mor year fermentation. White miso is light brown, soft taste, fermented during one year. This paste is fermented during one or more years. This salad is reminiscent of deconstructed sushi, so miso is a natural pairing to bring out the flavors of the seared tuna. This works especially well for Asian-inspired salads, such as our Tuna Roll Salad. I like the more intense flavor of red miso for marinades and hearty soups. Boiled and crushed soy beans are mixed with salt and aspergillus mold. Add a rich, robust flavor to salad dressing by whisking in miso paste. Both are great! I like the lighter miso for using in salad dressing and light sauces. The darker misos have been fermented longer and have a more intense and salty flavor.
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Well for one, it’s so tasty! It provides that distinct umami flavor you love in traditional Japanese foods. A good rule of thumb is the lighter the miso, the less intense the flavor and the least time fermented. If shopping at a regular grocery store (I’ve seen it at Whole Foods and Trader Joe’s) you probably won’t have nearly the variety. You can find the best selection at an Asian grocery store…in fact, there are so many choices it is easy to get a little overwhelmed. Miso can be white, yellow, dark brown, or red. The flavor depends upon the region it was made it will be salty and dark-colored in colder regions and it will be clear, light and a little sweet in warmer areas. Kome miso is the most common type made in Japan. The result is a unique condiment that has some protein. There are many types of miso (soybeans are the base, but some also include barley or rice) as well different colors and varieties. Miso paste is a blend of salt, soybeans and either rice or barley, which is fermented and ground. If you’ve never seen it before, this is what miso paste looks like: It’s a semi-thick paste that’s made by fermenting cooked soybeans with a starter called a “malt.” The malt is made mostly by a bacteria called aspergillus, which is cultured on the surface of soybeans, rice, or barley grains. Miso soup is delicious, it’s very warming and the perfect pre-sushi appetizer, but there is so much more to miso than just soup! What is miso? When I recommend miso paste to my clients they usually think I’m talking about miso soup, a light broth containing a few cubes of tofu and some seaweed.