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 Post subject: Miso - types and usages
PostPosted: Fri Jan 07, 2011 6:42 am 
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How do you use different types of miso? Do you have any specific recipes for each miso type? How to pair miso with vegetables and other stuff to achieve best results (in terms of taste)?

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 Post subject: Re: Miso - types and usages
PostPosted: Fri Jan 07, 2011 7:08 am 
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There is a very good free online ebook from South River - they make different types of miso.

Little Book of Miso – Recipes by South River
http://www.southrivermiso.com/pdf/misobook.pdf

In the ebook they write:

"Miso is just as versatile in summer cooking as it is for winter meals. Although we recommend particular types and quantities of miso in our recipes, feel free to substitute other varieties (see page 22). One teaspoon of a dark miso is roughly equivalent in salt content to 1½ to 2 teaspoons of a light variety. Above all, enjoy this wonderful healing food. "


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 Post subject: Re: Miso - types and usages
PostPosted: Fri Jan 07, 2011 9:16 am 
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I tried Esme's Sauce for the first time yesterday - it has miso in it. Wonderful recipe, delicious delicious delicious.

My miso is, for some odd reason, made in Brazil and shipped here. The package says White Miso, I've had Clearspring Barley Miso before.

One great use for miso is having it instead of tea in the morning. about 1 tsp per cup hot water, yummyness

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 Post subject: Re: Miso - types and usages
PostPosted: Fri Jan 07, 2011 10:48 am 
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Padraigin wrote:
There is a very good free online ebook from South River - they make different types of miso.

Little Book of Miso – Recipes by South River
http://www.southrivermiso.com/pdf/misobook.pdf


I love the misos from South River. But in my opinion, they are a little milder in flavor than other brands of miso. Not sure if their recipe book reflects that. If so, and you use a different brand of miso, you may want to play around with the amount of miso you use.


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 Post subject: Re: Miso - types and usages
PostPosted: Fri Jan 07, 2011 10:52 am 
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I like to sub mild white miso instead of parmesan cheese when cooking. A couple teaspoons in a risotto or a nooch sauce adds a little "sumthin sumthin" to the overall flavor. But just a little, and not the yellow or red miso.


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 Post subject: Re: Miso - types and usages
PostPosted: Fri Jan 07, 2011 11:44 am 
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I went to an Asian grocer and all they had was red miso, so that's what I use for everything. The only place I've seen white miso was in a health food store and they wanted an arm and a leg for it.

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 Post subject: Re: Miso - types and usages
PostPosted: Fri Jan 07, 2011 4:56 pm 
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I've used red, barley, brown rice, chickpea, and sweet white miso, and from what I have sampled, I prefer to use sweet white in pretty much every instance "miso" is called for.

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