CATEGORY	CUISINE	TAG	YIELD
		Information	1	Info
INGREDIENTS

INSTRUCTIONS

The variety of color, flavor and texture you'll
find in EDEN Misos is a reflection of the
ingredients and climate in which they were
made. Whole beans and grains are cleaned,
steamed, inoculated with koji (Aspergillus
oryzae), which is also used in the production of
shoyu, tamari and rice vinegar) and mixed with
sea salt, then aged in wooden kegs weighted
with stones to allow time, temperature and
climate to create a uniquelY satisfying food.
Hacho Miso              Soybean
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Hacho Miso is dark and rich. It is aged a full 3
years. Use it alone when an intense flavor is
desired, or use mixed half-and-half with any
other Miso for soups, dressings or marinade.
Mugi Miso                Barley
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Mugi Miso is made with soYbeans and barley
koji. It matures in 1-2 years, and has a milder
aroma than Hacho Miso. It is perhaps the
most universally appealing of all the misos,
suitable for summer or winter cooking.
Kome Miso                Rice
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Kome Miso is made with soybeans and rice
koji, and is the sweetest of the Misos. There
are many variations, including Shiro (Sweet
White) Miso and Genmai (Brown Rice) 1Miso.
Shiro Miso               Sweet Rice
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Shiro Miso, sometimes called "white miso", is
the "youngest" Miso (made in just 40 days).
Like Kome Miso it has a light, sweet taste,
suitable for use in a wide variety of dishes.
Genmai Miso               Brown Rice
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Genmai Miso is made with brown rice koji.
As contradictory as it may seem, this is a new
and not a traditional food. Prompted by many
requests, a method was developed for making
koji from whole brown rice. The result is a
delightfully rich miso with a light flavor.
Soba Miso                 Buckwheat
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Soba Miso, made with buckwheat and soybeans, is a hearty variety that
tastes especially good in cold weather.
Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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