Label
All
0
Clear all filters
Appears in
Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About
Miso is a fermented paste used in Japanese cooking, usually made from soy beans, a culture, salt and a grain. It adds a gorgeous, savoury umami kick. Other countries have their own versions: Korea has doenjang, while Malaysia has tauco. I use miso paste interchangeably for these, as they all have similar flavours and miso is the easiest to find. White miso has a shorter ferment and an almost buttery flavour, while dark miso is more aged, with a deeper, more complex flavour. I use dark miso in all my cooking, as it is the one I prefer, but you can also use white miso whenever it is called for in this book. As it is mostly made with barley, miso is not typically gluten-free. If you’re after a gluten-free alternative, keep an eye out for brown rice miso. While you can find miso in almost any supermarket, if you’re after the gluten-free sort, a health-food store will probably be your best bet.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title