About Miso:
Miso is soy bean paste, which is an essential condiment in
Japanese cooking. Miso is made by fermenting soy beans with salt and koji. Koji are fermented grains such as rice, barley, and soy
beans. It takes about 10 months to a year for miso to be ready for use.
Miso Varieties:
There are many types of miso from different regions in Japan. The color can be darker or lighter, and the taste can be sweeter or saltier. The most common kinds of miso are shiro (white) miso and aka (red) miso. The white varieties aren't really white, but are
light yellow and have a sweet taste. The red varieties are dark brown and are salty. Shinsyu miso, which is light brown, is also
commonly used. Mixed miso called awase miso is popularly sold in supermakets.
Miso Uses:
In Japan, miso is used not only for miso soup but also for marinating fish, sauteed dishes, ramen, pickles, and more.
Miso Dish Recipes:
Miso Soup with Tofu
Miso Soup with Fried Tofu
Miso Soup with Daikon Radish
Tonjiru Soup
Zosui - Chicken Resotto
Miso Dipping Sauce for Yakiniku
Tofu Dengaku
