About Miso
Miso is a popular Japanese food that is most popularly found in miso soup, though it is used in a number of recipes. Miso can be used to flavor vegetables and meats as well. It is a favorite of vegetarians and vegans and is considered to be very healthy.
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Identification
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Miso comes in three different colors, either red-brown, dark yellow or light yellow. It is pulpy and malleable before being cooked and usually sold in blocks.
Ingredients
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The main ingredients in miso are soybeans and koji, a type of mold that can come from rice, wheat or soy. Salt is added as a third ingredient.
Taste
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Miso has a distinct, salty taste that it adds to the food it is used with. The taste varies from mild to hot depending on the proportion of koji in it as well as the amount of salt.
History
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Miso is said to have come from China 1200 years ago during the Asuka Period. Since then, it has been cultivated in the Japanese diet, changing from a luxury item to a common household food.
Nutrition
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Miso is a great source of soy protein and has a very small amount of fat, though that level varies depending on the type, from .25 to 1.5 grams per tablespoon.
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