On account of its abundance of proteins, minerals, and vitamins, miso has been, and continues to be, an important nutritional resource in Japan. It is most often used to make miso soup. The soybean paste contributes additional umami to the soup, which is already loaded with savory taste substances from the dashi on which it is based. Miso can also be used to season oven-roasted or deep-fried vegetables. Deep-fried eggplants with miso (nasu dengaku) (page 115)
A type of pickle, miso-zuke, can be made by placing vegetables (for example, daikon, marrow, and garlic) in a mixture of miso and sake. As part of the conservation process, some of the characteristic taste of the miso, especially umami, is transferred to the vegetables. The umami in vegetables with moderate amounts of glutamate (for example, white asparagus) can be intensified by combining them with miso and fish. White asparagus in miso with oysters, cucumber oil, and small fish
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