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Mouthwatering miso

Sound Consumer | March 2011

Salty-sweet and deliciously savory, miso is a flavorful paste made of fermented soybeans and grain, such as rice or barley. It traditionally is used in Japanese cooking but also can add a twist to many non-Asian soups, dips, marinades and more.

Miso is made by adding a yeast mold called koji to soybeans (or chickpeas) and other ingredients and allowing them to ferment. The mixture is then ground into a paste similar in texture to nut butter.

It’s a living food with beneficial bacteria and enzymes that aid digestion and has isoflavones, believed to help protect against cancer.

Miso at PCC

At PCC we carry several varieties of miso to meet your cooking and dietary needs. Lighter varieties (white and chickpea) are less salty and milder, good in soups, sauces and salad dressings.

Darker varieties (red and barley), which are saltier and more intense in flavor, are good in stews and heavier dishes. Brown miso is in the middle of the salty-sweet scale.

Westbrae misos —

Westbrae makes three varieties of miso that are lower in sodium than other, traditional misos. White miso is made of white rice, organic soybeans and sea salt and is quite mild and sweeter than most other misos. Red miso is rich, robust and salty because it has been fermented for much longer than white miso, although it’s made of the same ingredients.

Brown miso is made with brown rice and soy. It’s not as salty as red miso, yet not as sweet as white miso.

Miso Master misos —

Chickpea miso is a good option for people who don’t eat soy. It’s sweet and mild.

Traditional barley miso is still largely fermented soybeans with barley and must age longer than other miso varieties because of its high soy content. It’s much stronger because it’s aged longer.

Cooking tips

Ways to use miso:

Remember: A little goes a long way!

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