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Japanese Food

Miso – Fermented Bean Paste Most people who have ever had Japanese food has had Miso, most commonly in soup. Miso however can also be used as a dressing for salads, pickling medium or a dressing for grilled food. There are many different types of miso. To simplify things we shall discuss two types. Shiro-Miso – “White Miso” is a light yellowish paste. It has a fine texture and is sweeter than salty. Good for soups and dressings. Aka-Miso – “Red Miso” is a stronger saltier version. Good for soup. Unless you can find small packages I would suggest you should stick to Shiro-Miso. It is very versatile and is not overly salty. It is normally packaged in a 1kg -35oz. plastic bags. Store the Miso in an airtight container in the fridge. It will keep for at least a year. Since you normally use a couple of tablespoons at a time, a bag lasts a long time. You can also add a teaspoon into your favorite salad dressing for a change of pace. The consistency is a thick past so if you want to add it to a dressing, I would mix some hot water into it to make it thinner so it will combine more evenly. I will post a recipe for a Squid and Green Onion salad. Until next time Cary