Miso, fermented Japanese soybean paste

Miso is often used for flavouring soups and sauces. It is a salty-tasting Japanese fermented soybean paste. During the fermentation process, a black liquid rises upward. Known as the tamari, this black liquid is a form of soy sauce strong tasting. Miso is usually sold in sealed bags or tubs. There are dark, strong and flat misos and dozens of variations between. Experience and find those that you like best.

When the choice and use of miso, keep in mind that the darker colour, highest, saltier, richer and more robust flavor is. There are four varieties of miso, base each with a different colour and flavour. Aka (red miso) is brownish in colour and more intense flavour and salt. Shiro (white miso) has a golden color, fine texture and a mild, sweet, slightly sweet, less salty taste. Hatcho (dark brown miso) has a rich, mellow flavor.

To store the miso after opening, seal tightly (in a separate jar with a lid sealed, if necessary) and refrigerate up to 2 years. Miso keeps well due to a very high sodium content. When you use miso in heated mixtures, dissolve first in a small amount of hot liquid in another Bowl (using 2 miso 1 part liquid parties), then mix in mixing everything.

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