All posts tagged: Miso

Superfood: Japanese Miso 味噌

I always have this readily in my refrigerator. A must-have, I would say if you’re into Japanese cooking. What is Miso 味噌 みそand how do we use it? A simple way to explain, Miso is fermented soya bean paste. Typically being processed together with salt, Miso tastes salty undoubtedly. However, different regions use different ingredients and fermentation processes, their taste and aroma, hence differ accordingly. There are mainly 3 kinds of Miso paste – rice miso, soya bean miso and wheat miso. Here’s a rough idea of what made up the miso paste: Rice Miso               soya beans, rice and salt. Soya bean Miso    soya beans and salt only. Wheat miso           soya beans, wheat and salt. Rice Miso (kome-miso 米みそ) Most commonly found and popular in Japan. 80-90% of the miso paste you see in the supermakets are rice miso paste. There are red miso (aka-miso 赤味噌), white miso (shiro-miso 白味噌) and light miso (tanshoku-miso 淡色味噌). Aka-miso has a pungent salty taste. Eg.  Sendai Miso (仙台みそ). Tanshoku-miso  gives a sweeter taste without overpowering …