mNo edit summary |
m (→See also) |
||
| Line 14: | Line 14: | ||
== See also == |
== See also == |
||
| ⚫ | |||
* [[red bean paste]] |
* [[red bean paste]] |
||
| + | * [[soy bean paste]] |
||
| ⚫ | |||
[[Category:Miso| ]] |
[[Category:Miso| ]] |
||
Revision as of 13:03, 18 May 2010
Name Variations
- soybean paste
- bean paste
About Miso
Wikipedia Article About Miso on Wikipedia
Miso (Japanese: 味噌) is a thick paste, similar to the Korean doenjang, made by fermenting soybeans with sea salt and kōji, itself the product of fermenting rice, barley or soybeans with a mold culture, kōji-kin (Aspergillus oryzae (麹, Aspergillus oryzae). Often, grains such as barley or rice, and sometimes other ingredients, are added. Miso tastes salty and, depending on the grains used and fermentation time, may also be sweet.