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A Recipe for
About Miso
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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This Recipe for About Miso is one of thousands in the Recipes-to-go Ethnic Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
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| Mark Twain |
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| Christopher Morley |
This is a recipe for About Miso from the recipe cookbook of Recipes-to-go (Ethnic)
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
The best resource on Miso that I know of is Shurtleff and Aoyagi's
book _The Book of Miso_. It's quite a complex subject. The
differences is miso can be attributed to a variet of factors, from
the proportion of ingredients, cooking techniques, and duration and
temperature of fermentation. The redish color comes from long
fermentation times (or in cheap imitations, from dyes). The whiter
misos are generally fermented for short times, and often made with
rice in addition to soybeans. Reds are generally saltier and whites
sweeter.
Misos vary widely in fat content (like most soy products) and
generally range from .25 to 1.5 gram of fat per tablespoon (and from
about 6%CFF to over 30%CFF). Some varieties, like peanut miso,
obviously have even more fat. Since it is rare that a dish has more
than 1 T miso per serving, miso does not generally add appreciable
fat to a dish. Many of the white sweet misos clock in at the low end
(.25 grams per T, 6-10%CFF) so if you do want to use more miso, these
kinds can be added liberally to a dish (and since their taste isn't
as strong or salty, they do become many dishes in greater quantity).
I find the dark, hearty misos make great gravy starters. Add a bit of
water/stock, some nutritional yeast, spices and a thickener to some
miso and voila, instant delicious gravy. A favorite miso-potato
recipe follows.
~- Michelle Dick artemis@rahul.net
On miso, you just have to try different kinds & brands. There are
numerous styles of miso. Red misos tend to be more "savory" and
white ones are usually more "sweet". Country-style (Inaka) is made
grainier on purpose. If served as a sauce on veggies, probably it's
not straight miso but mixed w/sugar and some rice vinegar. BTW a
warning to vegetarians, some misos come "dashi-iri" which includes
fish-based stock. I think the ingredients label in English will
mention fish, but not sure (since I can read the Japanese, I don't
usually check the English), so check the ingredients carefully.
There is kombu-dashi (I even found some granulated packets) which is
vegetarian, but most dashi is from bonito flakes (I guess it must be
cheaper).
Aiko P. From Fatfree Digest April-May 1994, Formatting by Sue Smith
(using MMCONV)
Serves: 1
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