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Miso (white)

Miso (white) Record from Hot Sauce Survey

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Ingredient NameMiso (white)
Ingredient Type Vegetable Salt
Wikipedia SummaryMiso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Mugi miso (麦味噌) or 'barley miso' is a whitish miso which is produced in Kyushu, western Chugoku, and Shikoku areas. Other foods with miso as an ingredient include: dengaku (sweetened miso used for grilling) yakimochi (charcoal-grilled mochi covered in miso) miso-braised vegetables or mushrooms marinades: fish or chicken can be marinated in miso and sake overnight to be grilled.
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Date Added1 Year Ago
Date Last Updated1 Year Ago
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