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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]]''':| [[:Category:Miso Recipes by Preparation Time|Miso Recipes by PreparationTime]]|[[:Category:Miso Recipes by Cost|Miso Recipes by Cost]] |[[:Category:Miso Recipes by Dish Type|Miso Recipes by Dish Type]] </p></div>
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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>
   
[[Image:|thumb|300px|right|]]
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[[File:miso.jpg|thumb|300px|jar of barley miso]]
==Name Variations==
 
*soybean paste
 
*bean paste
 
==About Miso==
 
   
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== Name Variations ==
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* soybean paste
  +
* 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).[1] 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.
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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:Production of Miso|Production of Miso]]==
 
 
==[[:Category:Buying Miso|Buying Miso]]==
 
 
 
 
===[[:Category:Miso Variations|Miso Variations]]===
 
 
 
==[[:Category:Preparing Miso|Preparing Miso]]==
 
 
 
 
==[[:Category:Cooking Miso|Cooking Miso]]==
 
 
 
==[[:Category:Storing Miso|Storing Miso]]==
 
 
 
 
==[[:Category:Miso Nutrition|Miso Nutrition]]==
 
 
 
*[[:Category:Miso Nutrient Charts|Miso Nutrient Charts]]
 
 
 
 
===[[:Category:Miso Nutritional Research|Miso Nutritional Research]]===
 
 
 
 
==[[:Category:Miso Recipes|Miso Recipes]]==
 
 
 
'''Add a Miso Recipe to Cookbookwiki:'''
 
 
<verbatim>createpageform-Miso</verbatim>
 
 
*[[:Category:Miso Recipes|Miso Recipes]]
 
*[[:Category:Miso Recipes by Preparation Time|Miso Recipes by Preparation Time]]
 
*[[:Category:Miso Recipes by Cost|Miso Recipes by Cost]]
 
*[[:Category:Miso Recipes by Dish Type|Miso Recipes by Dish Type]]
 
 
 
 
 
====Miso Related Recipes====
 
 
* [[:Category:Miso|Category Miso]]
 
   
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== [[:Category:Miso Recipes|Miso Recipes]] ==
   
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== See also ==
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* [[red bean paste]]
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* [[sweet bean paste]]
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* [[doenjang]]
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* [[gochujang]]
   
[[Category:Soy Products]]
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[[Category:Miso]]
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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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