Flavor description
This fermented soybean paste originated in ancient China and migrated throughout Asia, where it is still popular. Made from a blend of soy and grain or with soy alone, it instantly adds rich flavor to all kinds of dishes. It also adds creaminess to sauces and soups, and thickens them slightly.
Resembling peanut butter, miso ranges in color from light to dark and in taste from mildly sweet to very salty. It contains less sodium per serving than salt and regular soy sauce. Per tablespoon, both have about 30 calories and no fat. But the red miso has 630 milligrams sodium compared to 540 milligrams in the yellow. Miso keeps indefinitely, refrigerated in a glass jar.
How to use
Light (Sweet and Mellow White (Shiro), Mellow Beige (Tanshoku)): Use with fish, poultry, dressings, creamy soups, and vegetables. Light miso contains the least salt.
Dark (Red (Aka), Barley (Mugi), and all-soy (Hatcho)): All dark misos are good with grains and legumes, and in stews, tomato sauce, and gravy.
How to find
Look for miso in large supermarkets or Asian specialty stores. You can buy online at www.asiafoods.com.
Related Recipes
Miso Soup with Enoki Mushrooms
Miso Chicken with Brown Rice
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