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== See also == |
== See also == |
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* [[red bean paste]] |
* [[red bean paste]] |
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| − | * [[soy bean paste]] |
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* [[sweet bean paste]] |
* [[sweet bean paste]] |
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| + | * [[doenjang]] |
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* [[gochujang]] |
* [[gochujang]] |
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Latest revision as of 15:46, 28 March 2011
jar of barley miso
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.