1 each text file
A Recipe for
About Miso
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Food Tip |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
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 |
If you enjoy this About Miso Recipe - you should enjoy the recipe collections you can find on the websites below:
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
This is a recipe for About Miso from the recipe cookbook of Recipes-to-go (Ethnic)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Food Tip |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Food Tip |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
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
About Miso Recipe brought to you by Recipes To-Go