Text 8539, 81 rader
Skriven 2006-12-07 20:27:42 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8527 av JIM WELLER (1:123/140)
Ärende: Re: New stuff to try
============================
*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 CS> Hehe you havent seen 'sailor town' here then.  A lovely and totally 
 CS> reprehensible place on what we call 'snake alley' (due to how the
 CS> street  wanders).  Fun spot full of 'dives'.  Actually pretty decent
 CS> people there too. xxcarol

JW> I remember Halifax harbour (in Nova Scotia); it had it's own version o
JW> Snake Alley. Hey, weren't you there once years ago, before Japan?

Yes!  In fact, I think I remember that alley too?  There's an irish pub tgere
with good fish and chips for a decent price.

Cool doings on the miso posts.  I've also been looking for more ideas to make
with it.

JW> the amount of salt added. Each region developed its own distinctive
JW> miso.

The local one is the only one I am used to cooking with.  Comes in 2 main
types though there are some variations out there.

JW> brands that contain just four or so ingredients; soybeans, water, salt
JW> and a grain, with no additives like MSG. (Even the imported Japanese
JW> brands will list ingredients in English somewhere.) This indicates it
JW> was aged naturally and will have deeper flavor than brands made by a
JW> industrial process.

Ours is definately a natural local product <g>.


JW> Miso is sorted into light, medium and dark varieties, which range from
JW> sweet to salty. Light or white miso is mild and sweet. It may be mild
JW> but, to me it's not subtle. It comes from warmer climates in the south
JW> where fermentation goes quickly and requires less salt. It's typically
JW> used in salad dressings and lighter dishes.

JW> Dark miso is stronger, saltier and more mature. It's made in northern
JW> Japan, where the colder climate calls for a longer fermentation and mo
JW> salt to keep the miso from spoiling. Its full- bodied flavor works bes
JW> in wintry soups and stews.

We have dark and light <g>.  I'm southern Japan BTW.

JW> recommends starting with a light, a red and Hatcho (dark). Andoh
JW> similarly suggests starting with Saikyo (light), Sendai (red) and mugi
JW> (barley), then adding Hatcho and genmai (with whole-grain rice) when y
JW> are more comfortable.

Red we have as well as a darker (brown) and a light creamy almost whitish.  The
classics here we always have are Sendai and the 'white' Saikyo.  The white in
our 'japlish' local is just 'miso' or 'white miso'.  The red is sendai or
sendai miso.  Yes, we have genmai as well.  I've never seen the place out of
the white but the Hatcho is sometimes not there.  Red is almost always there.

The two 'big bins' have white and red.  The smaller ones have variations. 
Genmai would be the medium color brownish one I think (term sounds right). Not
as popular here as it seems/feels/tastes/cooks like a mix of white and hatcho
so one normally gets some of both vice what seems to be a pre-mix?  I've seen
as many as 10 bins there with variations of miso.

I stocked up on what they call 'winter miso' (a sendai) this morning and got a
new recipe.  I havent tried it yet but it mixes the miso with dashi (normal),
adds some sugar (normal) but this time you leave it a thickish paste.  You
steam winter squashes and then use this as a thick spread (minimal amounts,
treat it like you might a horseradish paste).

The Mama-san said to use a strong (first use) dashi and if too thick, lighten
with sesame oil and teaspoons of dashi til it 'feels right' and spreads
well.The consistancy should be about like a horseradish paste from the sample
I tried.

The seving of the dish would be as one among many, and can be premade.  If
adding to a bento, the oil (if used at all) would be in a small extra
container (like the little fish shaped ones I sent out in that last box. 
About 3/4 inch long plastic hollow fishes).

                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)