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Examples of miso
miso
To find domestic purveyors of soy sauce, miso and sake, or produce it ourselves.
From the online.wsj.com
Fermented foods, such as cheese or miso, are characterized by bitter off-tastes.
From the sciencedaily.com
Remove from the heat and whisk in the white and red miso pastes until dissolved.
From the theatlantic.com
The small bowl of miso soup was only lukewarm and the flavour was underwhelming.
From the thisisbristol.co.uk
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
From the guardian.co.uk
Foodies all over the world know chef Nobu Matsuhisa for his black cod with miso.
From the time.com
Staples for the budget traveler will include rice, noodles, fish and miso soup.
From the dailyherald.com
Miso is also a go-to ingredient, especially as a substitute for cheesy flavors.
From the sacbee.com
In a shallow dish, mix together the sake, mirin, miso paste, sugar and soy sauce.
From the guardian.co.uk
- A thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
- System analysis in the field of electrical engineering characterizes electrical systems and their properties. ...
- A thick paste made from fermented and processed soy beans. Red miso is a combination of barley and soy beans and yellow miso is a combination of rice and soy beans.
- A paste made of fermented soybeans and grains such as barley, or white or brown rice. Miso is used as a soup base and flavoring agent for stews, sauces, vegetable and grain dishes, dips and fish. It has a high salt content and should be used judiciously.
- An Oriental food product, used for soups and as flavouring agent, composed of rice and cereals + soybeans fermented by Aspergillus oryzae and Saccharomyces rouxii.
- A fermented soybean paste with a consistency that is slightly softer than peanut butter. It is a high protein, low caloric product that is used as a brine seasoning base in many soups and sauces in Asia. ...
- To make miso, soybeans and sometimes other grains such as rice, are combined with salt and a mould culture, and then aged for one to three years. ...
- A condiment made from soybeans, a grain, salt and a mould culture. Often used to flavour soups and sauces.
- Fermented soybean paste with a salty, earthy flavor. An essential condiment in Japanese cooking, it is used to make miso soup and to flavor sauces, stews, grains, and bean dishes.
