Miso Condiments Cooking

Miso Condiments Cooking

Miso

Miso is a paste made by mixing cooked legumes, usually soybeans, with sea salt and a cultured grain called koji (usually rice or barley). The mixture is then aged in wooden vats for several days to several years.

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See Also:

- Recipe using chicken thighs, light miso, soy sauce, sake, and mirin.
- Recipe using shiro miso, shallots, rice vinegar and sesame oil.
- Recipe using red miso and sesame tahini or soy butter.
- Recipe using rice wine vinegar, light miso, peanut and sesame oil, and soy sauce.
- Includes history and cooking and shopping advice.
- Includes recipes for miso gravy and soup.
- Recipe ingredients include eggplants, zucchini, onion, shitake mushrooms, and red miso.
- Article by Dr. Shinichiro Akizuki focusing on the health benefits.
- Article with recipes for miso soup and stir-fry.
- Recipe includes white miso, sesame oil, onion, ginger, orange zest, and carrots.
- Recipe using salmon filets, white miso, and soba noodles.
- Recipes include soups and stews, pasta, grain, vegetable, and bean dishes, amazake, glazes, spreads, and snacks. Also available as a PDF file.
- Recipe using black cod, sea bass, or salmon filet and a marinade made of sake, mirin, sugar, and shiro miso.
- Recipe using sake, ponzu, sugar, light miso, ginger, and oil. Also recipes for use with salmon, chicken, and scallops.
- Vegan recipe using white miso, tofu, vinegar, and olive oil.
- Includes description and types of miso, health benefits, history, nutrition, and serving suggestions.
- Recipe using cabbage, fish cake or crab meat, seaweed, miso, and mayonnaise.
- Recipe for a marinade for tofu, fish, or chicken, with variations to use with other foods.
- Recipe for Manly and Mellow Miso Dip using cream or Neufchatel cheese.

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