Cookbook:Miso
| Miso | |
|---|---|
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients Miso is a fermented paste which greatly resembles peanut butter in appearance, and has a strong, salty taste somewhat like soy sauce (but not as strong). It is made from soy beans, grain, and salt.
Like yogurt, uncooked Miso contains bacteria that can be benefical. Miso is a rich source of protein. Miso also contains antioxidants and MSG. Miso that is marked as USDA organic will not contain MSG.
Miso is particularly associated with Japanese cuisine, where it is used in miso soup, dengaku, and in sauces of all sorts. A version of miso is also used in Korea.