Miso
Soup & Miso Paste
At
Japanese Kitchen we have a wide
selection of Miso Pastes to suit all tastes. From mild sweet
white miso to salty dark Red miso.
You
can make your own miso soup with our miso pastes or if you're
in a hurry try our excellent range of Instant Mso Soups
- Just add hot water! Ideal for enjoying at work.
Miso pastes can also be used for marinades, one of the most
popular recipes currently being the Black Cod Miso made
famous by Nobu.
To see all our miso products take a look at our online store.
CLICK
HERE TO BUY MISO ONLINE NOW >>
More about miso from Wikipedia...
Miso is a thick paste made by fermenting soybeans with sea
salt and koji, itself the product of fermenting rice, barley
or soybeans with a mould culture. Often, grains such as
barley or rice, and sometimes other ingredients, are added.
Miso tastes salty and, depending on the grains used and
fermentation time, may also be sweet.
In Japan, miso is used in miso shiru (white miso soup),
which is eaten daily by much of the population. Most cooks
recommend never cooking miso for more than a few minutes,
and not above a simmer, to avoid decreasing the nutritional
value of miso. Some people, especially outside of Japan,
go so far as to only add miso to preparations after they
have cooled.
Since miso and soy foods play a large role in the Japanese
diet, there are a variety of cooked miso dishes as well.
Fish may also be marinated in miso and sake overnight to
be grilled.The standard Japanese way of eating corn on the
cob is to coat the ear with shiro miso, wrap it in foil
and grill it.
Article
text is from Wikipedia and licensed under terms of GFDL.
The original article can be found
here.
