Tuesday, March 10, 2009


You can buy miso in tubs, usually near the tofu and vegetarian cheeses.  Or you can get miso powder, which is sometimes cheaper, in the Asian food section.

This definition of miso is from Wikipedia:

"Miso is a traditional Japanese food produced by fermenting rice, barley, and/or soybeans with salt and the fungus kojikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available."


Wendy Crow said...

What are the benefits of Miso? Do you have any recipes to use Miso in?

Rebekah said...

i like using miso in dressings. it gives the dressing an oily feel without the fat. it's in the honey mustard dressing and the mac and cheez sauce. i've also added it to the creamy caesar dressing and like it.

Rebekah said...

oh, and the creamy broccoli cheez soup.