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| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Legume|Legume]]
| + | #REDIRECT [[wikipedia:Miso|Miso]] |
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| − | '''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]].
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| − | Like [[Cookbook:Yogurt|yogurt]], uncooked Miso contains bacteria that can be benefical.
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| − | 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.
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| − | 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]]. | |
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| − | == External links ==
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| − | *[http://www.soya.be/make-miso.php Preparation instructions on how to make miso]
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