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Recipe Name: About Miso Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Text file
The best resource on Miso that I know of is Shurtleff and Aoyagi's
book The Book of Miso. It's quite a complex subject. The differences
is miso can be attributed to a variet of factors, from the proportion
of ingredients, cooking techniques, and duration and temperature of
fermentation. The redish color comes from long fermentation times (or
in cheap imitations, from dyes). The whiter misos are generally
fermented for short times, and often made with rice in addition to
soybeans. Reds are generally saltier and whites sweeter. Misos vary
widely in fat content (like most soy products) and generally range
from .25 to 1.5 gram of fat per tablespoon (and from about 6%CFF to
over 30%CFF). Some varieties, like peanut miso, obviously have even
more fat. Since it is rare that a dish has more than 1 T miso per
serving, miso does not generally add appreciable fat to a dish. Many
of the white sweet misos clock in at the low end (.25 grams per T,
6-10%CFF) so if you do want to use more miso, these kinds can be added
liberally to a dish (and since their taste isn't as strong or salty,
they do become many dishes in greater quantity). I find the dark,
hearty misos make great gravy starters. Add a bit of water/stock,
some nutritional yeast, spices and a thickener to some miso and voila,
instant delicious gravy. A favorite miso-potato recipe follows. ~-
Michelle Dick On miso, you just have to try
different kinds & brands. There are numerous styles of miso. Red
misos tend to be more "savory" and white ones are usually more
"sweet". Country-style (Inaka) is made grainier on purpose. If served
as a sauce on veggies, probably it's not straight miso but mixed
w/sugar and some rice vinegar. BTW a warning to vegetarians, some
misos come "dashi-iri" which includes fish-based stock. I think the
ingredients label in English will mention fish, but not sure (since I
can read the Japanese, I don't usually check the English), so check
the ingredients carefully. There is kombu-dashi (I even found some
granulated packets) which is vegetarian, but most dashi is from bonito
flakes (I guess it must be cheaper). Aiko P. From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV) File

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