Miso Paste
Miso is a traditional Japanese Seasoning produced by fermenting soybeans with salt, and koji(fungus) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in Vitamins and minerals, miso played an important nutritional role in Feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Typically miso is salty, but it's flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso has been described as salty, sweet, earthy, fruity and savory.
Before you get grossed out by the fungus part, you should know that it carries quite a few health benefits since it's packed with protein, vitamins and minerals.
What are the differences between all the colors?
- White Miso (shiromiso)
White Miso is the mildest variety because its fermentation time is relatively short. It often takes on a golden color and is great for salad dressings and light sauces. It's best for anyone who wants to try miso, but isn’t sure they’ll like it.
- Red Miso (akamiso)
Red miso is much saltier than its white cousin as it has a longer fermentation period. It’s best used for hearty sauces and soups that can stand up to its bold and pungent flavor.
- Mixed Miso (awasemiso)
Mixed miso is combination of two or more types of miso, usually white and red. It takes on a dark hue and has a strong taste.
How long will it last?
If stored in a tightly sealed container in the refrigerator, “lighter varieties will keep for about nine months and darker ones up to a year.” But as always, make sure you check the sell-by date on the container.
How do I cook with it?
Miso isn’t just for soup. It’s super versatile and works well as a poultry rub, in a glaze and as a sauce thickener
Sources @ http://www.soyinfocenter.com/HSS/miso1.php
@ http://www.huffingtonpost.com/entry/miso-paste_us_571e54ede4b0d0042da9e115
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