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==Name Variations==
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*soybean paste
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*bean paste
 
==About Miso==
 
==About Miso==
   
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Wikipedia Article [http://en.wikipedia.org/wiki/Miso About Miso on Wikipedia]
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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).[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.
 
==[[:Category:Production of Miso|Production of Miso]]==
 
==[[:Category:Production of Miso|Production of Miso]]==
   

Revision as of 16:17, May 5, 2006

[[Image:|thumb|300px|right|]]

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).[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.

Production of Miso

Buying Miso

Miso Variations

Preparing Miso

Cooking Miso

Storing Miso

Miso Nutrition


Miso Nutritional Research

Miso Recipes

Add a Miso Recipe to Cookbookwiki:




Miso Related Recipes

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