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<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Miso Recipes|Browse All Miso Recipes]]'''</p></div>
 
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Miso Recipes|Browse All Miso Recipes]]'''</p></div>
   
==Name Variations==
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[[File:miso.jpg|thumb|300px|jar of barley miso]]
*soybean paste
 
*bean paste
 
   
==About Miso==
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== Name Variations ==
  +
* soybean paste
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* bean paste
  +
  +
== About Miso ==
 
Wikipedia Article [http://en.wikipedia.org/wiki/Miso About Miso on Wikipedia]
 
Wikipedia Article [http://en.wikipedia.org/wiki/Miso 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.
 
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.
   
==[[:Category:Miso Recipes|Miso Recipes]]==
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== [[:Category:Miso Recipes|Miso Recipes]] ==
   
 
== See also ==
 
== See also ==
 
* [[red bean paste]]
 
* [[red bean paste]]
* [[soy bean paste]]
 
 
* [[sweet bean paste]]
 
* [[sweet bean paste]]
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* [[doenjang]]
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* [[gochujang]]
   
[[Category:Miso| ]]
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[[Category:Miso]]
[[Category:Soy Products]]
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[[Category:Soy products]]

Latest revision as of 15:46, March 28, 2011

Miso

jar of barley miso

Name Variations Edit

  • soybean paste
  • bean paste

About Miso Edit

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.

Miso Recipes Edit

See also Edit

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