Japanese Miso
Miso pastes can be made from Soya, Rice or Barley. Full info here
The main types are:
Sweet White Miso (Shiro Miso) is the type usually used with dashi for soups, and for dressings.
Light-yelow Miso (Shinsu Miso) The most commonly used one.
Red Miso (Awase Miso) is a saltier, stronger paste.
There are loads of other variations used in Japanese, Korean, Malaysian, Indonesian cooking.
Always add the miso towards the end of cooking when making soups or stocks, as over-heating will reduce the flavour.
I've been wanting to cook some Miso poached salmon for ages. I'm going to try out a few different pastes and will post my findings....
I came across this Japanese mail order company, for anywhere in the UK & Europe.
http://www.japanesefoodshop.co.uk
The main types are:
Sweet White Miso (Shiro Miso) is the type usually used with dashi for soups, and for dressings.
Light-yelow Miso (Shinsu Miso) The most commonly used one.
Red Miso (Awase Miso) is a saltier, stronger paste.
There are loads of other variations used in Japanese, Korean, Malaysian, Indonesian cooking.
Always add the miso towards the end of cooking when making soups or stocks, as over-heating will reduce the flavour.
I've been wanting to cook some Miso poached salmon for ages. I'm going to try out a few different pastes and will post my findings....
I came across this Japanese mail order company, for anywhere in the UK & Europe.
http://www.japanesefoodshop.co.uk
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