Soy Miso
Soy Miso Record from Hot Sauce Survey
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Images Sourced from the Miso Wikipedia Record.
| Ingredient Name | Soy Miso |
|---|---|
| Ingredient Type | Vegetable Salt |
| Wikipedia Summary | Miso (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. 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 various factors in 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. Chōgō (調合) or Awase (合わせ) miso, or 'mixed miso' comes in many types, because it is a mixture or compound of other varieties of miso. 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. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Ingredients Used With This Ingredient (8) | |
| Peppers Used With This Ingredient (1) | |
| Date Added | 1 Year, 4 Months Ago |
| Date Last Updated | 10 Months, 3 Weeks Ago |
| Contributor | teamdominators |
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