![]() ![]() How Is Miso Made?Īs authors William Shurtleff and Akiko Aoyagi explain in The Book of Miso (1977), the first step in making miso is cultivating a mold called koji (Aspergillus oryzae), which is also a crucial component of soy sauce, sake, and fermented black bean paste. Throughout, we evaluated the flavor and overall appeal of each product. Panelists sampled them in three blind tastings: plain, in miso soup, and in a marinade on broiled salmon. Curious which products would deliver the best flavor, we purchased five widely available white miso pastes priced from $4.80 to $7.49 per package ($0.34 to $0.92 per ounce). We call for white miso more often than red, so we decided to focus there first. White is fairly sweet and mellow, while red tends to be more robust and salty. In the test kitchen, we generally use two styles of miso: white (shiro) and red (aka). According to the Japan Miso Promotion Board, there are now 1,300 types of miso, several of which have become available to American shoppers since miso was first introduced to the United States in the 1960s. ![]() Today, miso is an essential ingredient in Japanese, Chinese, and Korean cuisines. In the seventh century, it was brought to Japan, where it became known as miso. An earlier iteration of miso (called jiang) originated in China some 2,500 years ago. ![]() We also love it on broiled salmon and glazed chicken and have found that it can contribute incredible depth to nontraditional applications like braised potatoes and turkey burgers. Miso paste is prized for its ability to add complex, savory flavor to soups, dressings, sauces, and pickles. ![]()
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