Miso is not something most people make themselves. Much is involved in its careful preparation and aging. When do you use it? You could describe miso as an Asian, healthful, Worcestershire seasoner making most any savory dish richer, tangier, more tantalizing. Part of its magic is because it’s healthy, organic and carefully fermented.
This ancient, Asian seasoning paste is made by fermenting rice, barley, and/or soybeans with salt and the fungus, “Koji.” Packaged in waxed cartons, miso is thick and the consistency of peanut butter. It is sold in colors ranging from dark, stronger and more intense, suitable for heavier-tasting foods, and the lighter color, less strong and used for less flavoring.
Believed to have originated in China, miso made its way to Japan about the 20th century BCE. It very quickly became an esteemed ingredient with rulers down to people on the street.
Miso is rich in riboflavin, choline, vitamin B6, K, iron, manganese, phosphorus, zinc and sodium.
Look for the “sell-by” date on the container you purchase and absence of preservatives. Store it in the refrigerator for up to one year.
Always add miso to a cooked mixture after removing it from the heat to preserve its culture.
Miso accents mushrooms, tofu, scallions, daikon radish, tahini/sesame, ginger,
Meat and fish dressings
Spruce up soups
Foodsites with miso recipes: