Soybean paste, made from cooked yellow soybeans, salt, grain and koji. It is aged from several months to several years. By varying its constituents, a wide range of tastes, characteristics and energetic qualities can be produced.
A salty fermented bean paste. Dark miso is stronger than light miso. Available in some supermarkets and health food stores.
Mixture of fermented soybeans and grains that mature into a paste of different strength.
a salty, flavorful, fermented paste made of soybeans and salt; used as a seasoning.
A paste made from soya beans, used in Japanese cookery. Popular when made into soup.
cultured paste made from soybeans and other grains such as rice and barley; different regions have their own miso with different color and taste due to ingredients and preparation methods; Kyoto miso is white and sweet; Tohoku miso is red and salty; Hatchou miso is brown and savory
a versatile paste for soups and savory dishes, it comes in three different shades, white (made with rice), red (made with barley) and black (made with soya beans); the darker the color, the saltier and more intense its flavor – a fermented smoky aroma. Miso must be stored in a refrigerator. Start with a small bag, for it loses flavor over time.
A salty paste made from soybeans and other grains, used primarily as a seasoning. Miso ranges from dark and strongly-flavored to light, smooth and delicately-flavored. Keeps several months in the refrigerator, tightly covered. Available from most grocery stores and Oriental markets.
A paste used for soup stock made with fermented soybeans and rice.
A fermented grain or bean paste made from ingredients such as soybeans, barley and rice. There are many varieties of miso now available. Barley (mugi) or soybean (hatcho) miso is usually recommended for daily use. Miso is especially for the circulatory and digestive organs. It is high in protein and Vitamin B12.
A paste made from soya beans, used in Japanese cookery. Commonly eaten as soup.
A fermented paste made from soybeans, sea salt, and rice or barely. Used in soups, stews, spreads, baking, and as a seasoning.
A fermented soy bean paste used in flavoring many Japanese dishes. Light colored versions are used in flavoring soups and sauces while darker versions are used in flavoring heavier dishes. It is high in vitamin B and protien and can be found in Japanese markets and health food stores.
Fermented soybean paste used in cuisine. (Komadas).
(me-so)—soy bean paste that makes a yummy soup when mixed with dashi, a stock made from simmering kombu seaweed and bonito flakes in water
A paste made from fermented soybeans used in Japanese cooking, mostly in soups and sauces.
A rich, salty condiment used in a variety of Japanese dishes, such as miso soup. Miso is a smooth paste made from soy beans and a grain such as rice, plus salt and a mold culture. This mixture is then aged in cedar vats for one to three years. Miso should be refrigerated.
A fermented soybean paste used traditionally to flavor soups, but prized in the orient for its ability to strengthen the digestive system. Traditionally aged miso is a great source of high- quality protein. Available in a wide variety of flavors and strengths, the most nutritious miso is made from barley and soybeans, and is aged for at least 2 years; this is the miso used most extensively in daily cooking. Other varieties of misos are used to supplement and to create different tastes in different dishes. Miso is rich in digestive enzymes, but these enzymes are quite delicate and should not be boiled when used in cooking. Just lightly simmering them releases their strength into the food.
A puree made of fermented soybeans, a grain and salt. Most typical use is in soup. Miso's most remarkable quality is as a digestive aid. It is a predigested food that actually helps digest other foods. Mugi (barley) is the most common used. Hacho = soy. Kome = rice. Shiro = light.
Is a rich, salty condiment that characterizes the essence of Japanese cooking.
Fermented soybean and rice dish
A Japanese fermented soybean paste used in cooking.
Japanese -n. Fermented soybean paste, frequently eaten as soup but also as a flavoring.
a salty-tasting paste made from fermented, crushed soybeans and sometimes grains such as barley, rice or wheat.
Miso is fermented soybean paste that is originally from Japan. There are many types of miso, which can be purchased at some grocery stores and health food stores. In salads, miso can be used to add flavor to dressings.
Fermented soy bean paste used in the preparation of soup and dressings. Comes in many shades and strengths. Typically not refrigerated Aisia as the salt content is so high.
Fermented bean paste made from soybeans and rice. Used mainly in Japanese cooking. Red or ala miso is saltier and white or shiro miso is milder or sweeter. Red miso is a good substitute for brown bean sauce. Refrigerator miso in sealed containers indefinitely.
Soybean paste, which comes in a vaierty of colors and strengths. It is commonly used in Korean and Japanese food - its most famous incarnation is probably the Japanese Miso soup.
A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine. Generally, the lighter the color, the milder the flavor. Miso is easy to digest and is extremely nutritious.
Japanese fermented soy bean paste flavored with injected mold of barley, rice or soy beans.
a salty paste made from cooked, ages soybeans and sometimes grains; thick and spreadable, it's also used for flavoring soup bases; available in several varieties; darker varieties tend to be stronger flavored and saltier than lighter varieties
Nutritious paste of fermented soybeans used as a flavouring agent in Japanese cooking.
Miso is a traditional Japanese seasoning. It is a fermented soybean paste available in many varieties that vary in flavour and texture. Miso has many healthy properties including high protein content, and an amino acid pattern similar to meat. It is a live food containing lactobacillus which aids in digestion and nutrient absorption. Cooking destroys the beneficial microorganisms in miso so avoid boiling it. Always add it last to preserve its flavour and nutrients. The stock should be simmered and miso added after you turn off the heat. You could try both sweet white barley miso and hearty dark red miso in your soups to decided which you like best.
A fermented soybean paste popularly used in Japanese cooking. Miso, pungent and salty, can also be made with barley or brown rice.
a protein rich fermented paste made from ingredients such as soybeans, barley, & brown or white rice. When eaten on a regular basis miso aids circulation & digestion.
Fermented bean paste. It has a salty taste. Yellow, White, and Red are the popular colors of Miso Paste.
A paste made from fermented soy beans. This is used in Japanese cooking for sauces and soups.
is a staple of Japanese cuisine. It is a thick paste of soybean, barley and/or rice which is fermented with yeast and aged from a matter of months to up to three years. This wide variety of possible combinations results in the wide variety of colors, tastes and textures of miso. Hatcho-miso is dark in color and has a deep, rich flavor. White miso is sweet and is often used in salad dressings and in fish marinades. Miso soup is a classic Japanese dish made from a dried fish stock, with tofu, miso and green onion.
A fermented paste made from soybeans salt koji ( a grain catalyst in the fermentation process) and rice (sometimes other grains are used). A traditional Japanese food miso is currently used by many healthconscious Americans in soups dressings and sauces. It is reputed to counteract the effects of radiation air pollution smoking and other carcinogens. Buy the unpasteurized naturally fermented misos available in the refrigerated section of health food stores.
Japanese condiment made from a paste of fermented soya beans with rice,barley, or wheat grains and salt
Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kÅji (the most typical miso is made with soy). The result is a typically thick paste used in sauces and spreads, to pickle vegetables or meats, and mixed with dashi soup stock and served as miso soup called at each meal. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan.
