Miso. We all know it's a popular ingredient in Japan. And if you've browsed enough vegan food or health blogs, you have probably come across it in a recipe or two. But what is miso, how should you use it, and what kind should you buy at the grocery store? As it turns out, there is a vast and mysterious world of miso out there, of which many people have yet to understand.
Without getting into the history of miso and its importance and revered status in Japan, we can jump right to the facts. Miso is fermented grain and/or soy paste. At the grocery store you will see varieties such as soy miso, soy and rice miso, barley miso, barley and soy miso, and so on. The variety of miso you choose will determine the taste, and for your gluten-free friends, if it's gluten free or not. Miso also varies in the length of time is has been aged, like wine. Generally, the lighter misoes, aged for a shorter period, are lighter tasting and somewhat sweeter, while the darker, aged for much longer, have a stronger and bolder taste. As for texture, the lighter kinds are generally softer and spreadable with the darker misos being thick and more sticky. Both misoes may have a bit of texture to them with small, soft pieces of grain or soy visible. When you buy your miso and get it home, grab a spoon for a small sampling of what you'll be working with. Right away you'll get a sense of the flavour, saltiness and texture.
Miso is used in a variety of ways and for a variety of reasons. The deep flavour it can offer to food is a primary reason for its use, but it is also considered to be extremely healthy. There are many claims being offered as to its healing properties, its vitamin, mineral and protein content, its ability to lower cholesterol and combat effects of radiation, as well as the fact of it being a living food with a high healthful or 'friendly' bacteria content.
Without getting into the history of miso and its importance and revered status in Japan, we can jump right to the facts. Miso is fermented grain and/or soy paste. At the grocery store you will see varieties such as soy miso, soy and rice miso, barley miso, barley and soy miso, and so on. The variety of miso you choose will determine the taste, and for your gluten-free friends, if it's gluten free or not. Miso also varies in the length of time is has been aged, like wine. Generally, the lighter misoes, aged for a shorter period, are lighter tasting and somewhat sweeter, while the darker, aged for much longer, have a stronger and bolder taste. As for texture, the lighter kinds are generally softer and spreadable with the darker misos being thick and more sticky. Both misoes may have a bit of texture to them with small, soft pieces of grain or soy visible. When you buy your miso and get it home, grab a spoon for a small sampling of what you'll be working with. Right away you'll get a sense of the flavour, saltiness and texture.
Miso is used in a variety of ways and for a variety of reasons. The deep flavour it can offer to food is a primary reason for its use, but it is also considered to be extremely healthy. There are many claims being offered as to its healing properties, its vitamin, mineral and protein content, its ability to lower cholesterol and combat effects of radiation, as well as the fact of it being a living food with a high healthful or 'friendly' bacteria content.
Here are some tips for using miso:
Information for this article was collected online from the following sites.
http://www.npr.org/templates/story/story.php?storyId=6190769
http://chowhound.chow.com/topics/336578
http://en.wikipedia.org/wiki/Miso
- Use miso raw as often as possible in order not to kill the healthy, living bacteria within. If you're using miso for flavouring in a cooked dish, try adding it at the end, away from high heat.
- Try to taste and sample many kinds of miso to figure out which one you like best for different uses. For dressings or light marinades it might be best to work with a softer, more easily whisked miso. In hearty marinades a dark earthy flavouring from dark miso may be desired. Japanese cookbook author Elisabeth Andoh recommends for novice users to start with light, sweeter misos.
- Miso can last in your fridge for quite a long time since it is fermented. However, watch out for mold after a year or so.
- Miso is very salty so it usually takes the place of salt when you're cooking. If you're not careful you could end up with a very salty meal!
- Scan the internet or cookbooks to find great recipes that include miso. You can use it in dips, sauces, marinades, glazes, spreads, dressings, flavouring for soups and pasta sauces and many other ways. I regularly spread miso on toast and top it with tahini and nutritional yeast. I also add it to pasta sauces, or mix up a quick tahini-lemon-miso sauce for rice and greens. You can find it it many of my recipes. Once your mind and pallet are turned on to miso, the options are endless.
Information for this article was collected online from the following sites.
http://www.npr.org/templates/story/story.php?storyId=6190769
http://chowhound.chow.com/topics/336578
http://en.wikipedia.org/wiki/Miso