Text 18686, 128 rader
Skriven 2007-08-09 00:21:48 av Carol Shenkenberger (3:800/201)
Ärende: Miso
============
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      Title: Buying, Storing And Cooking With Miso
 Categories: Japanese, Info
      Yield: 1 Test file
 
           Miso
 
  Miso can be found in the refrigerated section in small plastic
  containers at Asian markets, natural food stores and well-stocked
  supermarkets or in bulk at health food stores like Rainbow Grocery.
  Look for naturally aged brands with no additives like MSG.
  
  Store in the refrigerator for up to a year, or up to 2 months for
  optimal aroma. Some swelling of the container is OK. Scrape off any
  discolored moldy spots.
  
  Cooking with miso
  
  When seasoning a dish, start slowly and taste. You can always add
  more.
  
  Loosen miso with some liquid, such as rice wine vinegar, mirin or
  sake, before adding it to other ingredients to help it blend in more
  easily.
  
  Use as a soup base (with or without dashi) in lieu of broth. Add near
  the end of cooking.
  
  Add it to various condiments, such as mayonnaise, mustard, ketchup,
  tomato sauce, butter or vinaigrette. A good starting proportion is
  1:9, or about 1 tablespoon of miso for 1/2 cup of sauce. For tomato
  sauce, keep adding red miso until you find you can't stop eating it.
  
  To temper the fermented taste, add egg yolk or sugar, or heat miso
  slightly. If you boil it, you will lose some of the flavor as well.
  
  To keep the digestive benefits, don't let it boil (which will kill
  the good bacteria).
  
  Source: Beth Budra
  
  From: Shantihhh To: Gastronomique
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Magic Miso
 Categories: Japanese, Info
      Yield: 1 Text file
 
           Miso
 
  A guide to Japanese soybean pastes and how to use them Beth Budra,
  Special to The Chronicle
  
  A great flavor enhancer for all kinds of dishes. I uncovered many
  recipes and chefs that use it in unsuspecting ways, not just in
  traditional Japanese cooking.
  
  Miso is high in umami, the fifth basic taste often described as
  savoriness. It adds complexity and intensity to many dishes the way
  chicken stock, fish sauce and Parmesan cheese do. A little miso makes
  even a light dish satisfying and fulfilling. Unlike cheese, miso
  provides a lot of umami without a lot of added calories. Plus, it
  contains the same beneficial lacto bacteria found in natural yogurt.
  
  In my quest to make the most of miso, I turned to Ayaka Iino, who
  teaches Japanese cooking classes in the East Bay. (www.ayakoiino.com)
  "Mellow it by adding egg yolk or sugar or by heating it up slightly,"
  she told me.
  
  Miso is made by injecting ground, cooked soybeans with a starter
  culture known as koji. The koji contains a mold called aspergillus
  and some grain or legume such as rice, barley or soybean. The koji-
  inoculated soybean mash is mixed with water and salt and allowed to
  age for anywhere from a few weeks up to a few years. The longer it's
  aged, the more complex the resulting flavor.
  
  Traditionally, rural Japanese families would make their own miso each
  year after the grain harvest. There are hundreds of variations in
  color, flavor and texture depending on the type of koji (made from
  rice or barley or whatever was abundant), the proportion of koji to
  soybeans and the amount of salt added. Each region developed its own
  distinctive miso.
  
  For now, I'm happy to settle for store-bought. The question is, which
  one? The variety can be daunting. So I follow Iino's tip, looking for
  brands that contain just four or so ingredients; soybeans, water,
  salt and a grain, with no additives like MSG. (Even the imported
  Japanese brands will list ingredients in English somewhere.) This
  indicates it was aged naturally and will have deeper flavor than
  brands made by a industrial process.
  
  Miso is sorted into light, medium and dark varieties, which range from
  sweet to salty. Light or white miso is mild and sweet. It may be mild
  but, to me it's not subtle. It comes from warmer climates in the
  south, where fermentation goes quickly and requires less salt. It's
  typically used in salad dressings and lighter dishes.
  
  Dark miso is stronger, saltier and more mature. It's made in northern
  Japan, where the colder climate calls for a longer fermentation and
  more salt to keep the miso from spoiling. Its full- bodied flavor
  works best in wintry soups and stews.
  
  Medium (red) miso is the most versatile. It's a good choice for
  recipes that don't specify a particular type. And it's a knockout in
  tomato sauce.
  
  You can even blend different types to customize the flavor in each
  dish, a common practice in Japan known as awase miso, or the act of
  blending miso, according to cookbook author Elizabeth Andoh. You
  might add light miso to make a dish sweeter or dark miso to make it
  saltier. Iino recommends starting with a light, a red and Hatcho
  (dark). Andoh similarly suggests starting with Saikyo (light), Sendai
  (red) and mugi (barley), then adding Hatcho and genmai (with
  whole-grain rice) when you are more comfortable.
  
  Beth Budr http://sfgate.com
  
  From: Shantihhh To: Gastronomique
 
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                                       xxcarol

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