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Miso
Buying & Storing | Using | Nutritional Value | Recipes
iso is a rich, salty condiment that characterizes the essence of Japanese cooking. The Japanese begin their day with a fortifying bowl of miso soup and use miso to flavor a variety of foods in other meals throughout the day. Making miso is a household art in Asian countries, comparable to the American practice of canning foods. To make miso, soybeans and sometimes a grain such as rice, are combined with salt and a mold culture, and then aged in cedar vats for one to three years. Most miso that is made in western countries is produced in a similar manner, although "quick" miso also is available. This quick miso is generally inferior in taste. Miso is actually a group of condiments. The addition of different ingredients and variations in length of aging produce different types of miso that vary greatly in flavor, texture, color and aroma. In Japan, different types of miso are prepared and evaluated much the way Westerners judge fine wines and cheeses.
Miso is available in natural food groceries and in Asian markets. Store miso in the refrigerator, where it will keep for several months. The white mold that sometimes forms on miso is harmless. It can be scraped off or mixed into the miso.
Use miso to flavor soups, sauces, dressings and marinades, and to make delicious patés. Use it in place of anchovy paste in recipes or as a substitute for salt or soy sauce in recipes. Because miso is high in sodium, use it sparingly. One-quarter cup in a quart of water makes a savory soup stock. A tablespoon of miso mixed into a cup of hot water produces a low-calorie broth to sip for an afternoon snack.
Two tablespoons of miso provide:
Source: Composition of Foods: Legume and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook, Number 8-16. Revised December 1986
Calories 71 Protein (gm) 4.00 Fat (gm) 2.00 Carbohydrate (gm) 9.00 Calcium (mg) 23.00 Iron (mg) 1.00 Zinc (mg) 1.25 Miso Soup | Cream Herb Miso Dressing
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