How to Cook With Miso
Miso is a Japanese food made by fermenting a grain, usually soy, and then adding salt and a mold called kojikin. It is a thick paste that is especially popular as the basis for soup and is also used liberally in sauces and pickling. Does this Spark an idea?
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Instructions
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Use miso to make miso soup. Softened miso paste is mixed with a stock called "dashi." This combination is the defining characteristic of miso soup, with other ingredients forming the specific recipe.
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Combine miso with other soups and soup-like dishes. These dishes includes many kinds of imoni, nabe, ramen and udon and may be generally recognized by having the term "miso" appended to the name, as in "miso-imoni."
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Make many traditional confections with mochidango, a thick sweet miso glaze. They are especially popular during Japanese festivals but are available year-round.
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Utilize a soy miso for pickling. Cucumber, daikon, eggplant and hakusai make a pickle called misozuke that is less salty and sweeter than a standard Japanese pickle. A miso made with barley, called nukamiso, is also used extensively in pickling, although it is quite different from misozuke.
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Cook other miscellaneous foods with miso. This includes grilled tofu covered with miso (dengaku), grilled rice cakes with miso (yakimochi) and marinades made with miso and sake.
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