![]() ![]() The best miso paste for soup made at home is often a white paste. As miso is so often used in miso soup, you may sometimes find miso paste that already has dashi stock added (dashi iri). Miso paste is often categorized into colors, with white and red being the main colors of miso paste available in the US. Where it is made, the type of Koji culture used, ingredient proportions and how it ferments are some of the factors that distinguish different miso pastes. The same thing applies if you are using it in salad dressings, try thinning it with sake or olive oil before adding to the dressing. As miso doesn’t soften quickly, straining it into the dish, or mixing it in a separate dish with some stock before putting it in the pan will ensure that you do not end up with miso lumps. Miso is usually best added at the end of the cooking when the heat is low or turned off. As miso is live (like yogurt), the boiling temperature will kill off those beneficial bacteria. Popular in miso soup, where it is mixed with dashi soup stock, you can use miso it in a wide range of recipes, although however you use it, always avoid boiling any dishes with miso in them. Miso which has been fermented longer has a more complex taste and aroma and is saltier. This mixture is then left to ferment for anything from a few months to a few years. A small quantity of miso from an earlier batch is usually included to help get the fermentation started. Miso paste is made with cooked soybeans, a grain such as rice or barley which has been cultured with Koji (a mold), water and salt. Things to Consider Before Buying Miso Paste ![]()
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