What is miso?
Miso is a salty, flavorful paste made from fermented soybeans. It is used to make stock for soups and as a flavoring in other foods. The flavor of miso varies–light miso has a less intense flavor than that of dark miso. Dark miso is a perfect substitute for anchovy paste or fish sauce in Caesar salad dressing and Thai recipes. It is best to add miso at the end of cooking, and heat gently without boiling. Miso lasts almost indefinitely if kept refrigerated. When purchasing miso, be sure to check the label: some brands may contain fish stock.
Miso is made from fermented soybeans, and usually is found in a paste form. It is used as a flavoring agent, and for soup stocks. Storing Miso: If it is a dark miso, like hatcho miso, or red miso, it will keep for a while unrefrigerated, especially if it is 3 year miso. However, it does not hurt to refrigerate it. If it is sweet miso like yellow, mellow white, or sweet white, it will not keep unless refrigerated. Also, if the miso has been pasteurized, it should be kept refrigerated. Nutritional value, per tablespoon: calories 36 g. protein 2 g. carbs 5 g. fat 1 g. sodium 629 mg.
Miso is made from fermented soybeans, and usually is found in a paste form. It is used as a flavoring agent, and for soup stocks. Storing Miso: If it is a dark miso, like hatcho miso, or red miso, it will keep for a while unrefrigerated, especially if it is 3 year miso. However, it does not hurt to refrigerate it. If it is sweet miso like yellow, mellow white, or sweet white, it will not keep unless refrigerated. Also, if the miso has been pasteurized, it should be kept refrigerated. Warning! Some Japanese brands of Miso contain fish stock! Nutritional value, per tablespoon: calories 36 g. protein 2 g. carbs 5 g. fat 1 g. sodium 629 mg.
