WHAT IS MISO
Miso, a Japanese condiment, has become popular around the world
- High in protein & rich in vitamins & minerals
- Zero fat
- Helps the digestion of protein, starches in grains, beans & vegetables
- Usually salty
- The lighter the color, the milder & sweeter the flavor
- Some miso products have Kosher Supervision & are available in most health food stores
- It lasts for months if tightly covered & kept in the refrigerator
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WHITE MISO
- Made from soybeans that have been fermented with a large percentage of rice
- Color ranges from white to light beige
- Sweet taste
- Best used for mayo, salad dressings or light sauces
YELLOW MISO
- Made from soybeans that have been fermented with barley & sometimes a small percentage
of rice - Color ranges from yellow to light brown
- Has a mild, earthy flavor
- Available in most health food stores
- Best used for condiments, soups, marinades & glazes
RED MISO
- Made with a higher percentage of soybeans than the other colors
- It's fermented with barley or other grains but has alonger fermentation period
- Color ranges from red to dark brown
- Has a deep umami flavor that can overwhelm mild dishes
- Best used for thick soups, braises & glazes
HACHO MISO
- Made using whole organically grown soybeans
- Has traditional koji fermentation
- 5 times higher in protective isoflavones than other soy foods
- Has a rich, deep flavor & heartiness that makes it particularly suited to cooler climates
or seasons - Best used for soups, marinades, sauces, noodles & stewed vegetables
BLACK MISO
- Some say this paste is made entirely from soybeans
- Others say that it's made from soybeans fermented with hearty dark grains like buckwheat
- Has the strongest miso flavor
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MORE WAYS TO USE MISO
- An ingredient for a glaze on broiled fish along with apricot jam & canola oil
- Mixed with oranges & stuffed under the skin of a roasting chicken or turkey
- Boosts flavor in mashed potatoes, mashed cauliflower & gravies
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More Ingredients Explained
Agave | Coconut Products | Gogi Berries | Nutritional Yeast | Olive Oil
Polenta | Tofu | Umami
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Kitchen Directory | Vegan & Vegetarian Recipes
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