Miso is a highly concentrated fermented soybean paste, made from a combination of soybeans and grains such as rice or barley, miso is widely used in Japanese cooking – from sauces and soups to main dishes – and is made in different strengths, varying by color. Red miso has the strongest flavor, golden miso is fairly mild, and white miso is mellow and slightly sweet. Look for miso in health food stores and Asian markets.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen