Miso: Which Type Do You Need?
Miso is a traditional Japanese condiment made by fermenting soybeans with salt and koji, a type of mold used to create a wide variety of fermented foods in Japan. Often, additional ingredients, such as barley, rice, seaweed or even dashi are added to add complexity to the flavor. The result is a thick, somewhat granular paste that is salty, somewhat savory, with an ever-so-slightly sour fragrance. Not only it is added to broths, it is also an ingredient in marinades, salad dressings, and sauces. It has a fairly strong flavor, so in whatever way you choose to use it, a little goes a long way.
Jack of all people-related trades, master of none. Majored in Psychology, Customer Service Assoc for a few Years, HR Officer for 4, Manager and ESL Teacher for over 11 yrs now, an artist since birth.
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