Miso Paste

Posted by Kan Hong Hong , Sunday, August 29, 2010 1:51 AM

The ingredients used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others. Lately, producers in other countries have also begun selling miso made from chickpeas, corn, azuki beans, amaranth, and quinoa. Fermentation time ranges from as little as five days to several years. The wide variety of Japanese miso is difficult to classify, but is commonly done by grain type, color, taste, and background.



  • mugi (麦): barley
  • tsubu (粒): whole wheat/barley
  • genmai (玄米): brown rice
  • moromi (醪): chunky, healthy (kōji is unblended)
  • nanban (南蛮): mixed with hot chili pepper for dipping sauce
  • taima (大麻): hemp seed
  • sobamugi (蕎麦): buckwheat
  • hadakamugi (裸麦): rye
  • nari (蘇鉄): made from cycad pulp, Buddhist temple diet
  • gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet
Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Miso made with rice such as shinshu and shiro are called kome miso.
Source : Wikipedia




Try this amazing ingredient which can be used to replace salt in your cooking, esp. soups, noodles and best of all  it is not a cancer-eating agent, good news for cancer patients. It can be used to marinate fish or meat too. The only caution we should take is never boil soup that has been added with Miso. 


My Quick Recipes using Miso Paste
http://quick-meal.blogspot.com/2010/08/miso-replaces-salt-in-purple-cabbage.html

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