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Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes

By Amy Kaneko

Published 2017

  • About
Japanese are passionate about this national food. There are many, many different types, but basically miso is a paste made from fermented soybeans, salt, rice or barley, and a starter culture.

If you can find different types (often named after the town where they were first made), try them to decide which type tastes best to you. Miso ranges from very light yellow, known as shiro-miso (shiro means “white”) to a deep, rich brick-red brown, known as aka-miso (aka means “red”), with many variations in between. My family likes golden yellow Shinshu miso (named after my husband’s home region). Most people just starting to eat miso favor shiro-miso, which is mild and almost sweet and is also the type most widely available outside of Asian markets. Although miso is high in sodium, it contains a lot of protein and nutrients and is considered a health food.

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