|
|
| (3 intermediate revisions by the same user not shown) |
| Line 1: |
Line 1: |
| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Legume|Legume]] | + | {{wikipedia::Miso|Miso}} |
| − | | |
| − | '''Miso''' is a fermented paste which greatly resembles peanut butter in appearance, and has a strong, salty taste somewhat like [[Cookbook:Soy sauce|soy sauce]] (but not as strong). It is made from [[Cookbook:Soy|soy beans]], grain, and [[Cookbook:Salt|salt]].
| |
| − | | |
| − | Like [[Cookbook:Yogurt|yogurt]], uncooked Miso contains bacteria that can be benefical.
| |
| − | Miso is a rich source of protein. Miso also contains antioxidants and [[Cookbook:MSG|MSG]]. Miso that is marked as USDA organic will not contain MSG.
| |
| − | | |
| − | Miso is particularly associated with [[Cookbook:Cuisine of Japan|Japanese cuisine]], where it is used in [[Cookbook:Miso Soup|miso soup]], dengaku, and in sauces of all sorts. A version of miso is also used in [[Cookbook:Cuisine of Korea|Korea]].
| |
| − | | |
| − | == External links ==
| |
| − | *[http://www.soya.be/make-miso.php Preparation instructions on how to make miso]
| |
