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Miso

Broiled Halibut with Miso Glaze

December 21, 2008 by Charles 4 Comments

halibut

Miso is a fermented, soybean paste, dating back to seventh century Japan.

Miso begins with a grain, usually rice or barley, which is then inoculated with mold spores.  These molded grains, koji, are combined with soybeans and sea salt, and then pakced into wooden barrels, where the mixture ferments for anywhere from three months to three years.  Indeed, the various types of miso owe their differences to the length of the fermentation period.  The fermentation temperature, the proportion of koji to soybean, and the type of grain also influence the miso product.

Rice miso (kome miso), barley miso (mugi miso), and soybean miso (hatcho miso) form the three basic categories of miso.  These groups …

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Filed Under: Entrees Tagged With: Asian, Broiling, Fish, Ginger, Miso, Quick and Easy

Miso Soup

December 21, 2008 by Charles Leave a Comment

miso-soup

Miso shiru, or miso soup, is a staple of Japanese cuisine.  The soup is touted for its health benefits, much the same way chicken soup or matzoh ball soup is here in the West.  The health benefits come from the active cultures contained in the miso – which is why you should look for unpasteurized miso, and avoid allowing the miso to boil.

Miso soup can be served for breakfast, lunch, or dinner, and usually …

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Filed Under: Soup Tagged With: Asian, Miso, Quick and Easy

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