Miso

Miso is a rich paste made from fermented soybeans or soybeans and other grains such as rice, barley, or wheat. Contemporary versions also add flavorings like ginger and seaweed. It is commonly used to make broth for soups (see Miso Soup). In my kitchen it is “fast food”—I can make a flavorful broth almost instantly by dissolving a tablespoon or so in a cup of hot water. (Note: Asians never boil miso broth because they say it destroys the beneficial bacteria and enzymes. Miso is believed to have many unique medicinal properties, including the ability to buffer the effects of radiation!) It is sold both pasteurized (which many believe also destroys its beneficial properties) in shelf-stable pouches and refrigerated. It should always be refrigerated after opening and has a long shelf life, at least a year in most cases. Color indicates intensity of flavor. White misos are mild and sweet; darker misos are more robust and salty. Here are a couple of recipes to acquaint you with miso beyond broth . . .