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MISO

Fermented Soy Bean Paste


Miso
is made from soy beans and usually rice or barley, which are steamed, mixed with koji (a fermentation starter) and left to ferment for six months to five years. The longer the fermantation process is left the darker and richer the miso. The result is a thick miso paste. This can be used as an ingredient to add flavour to other dishes, sauces, or pickling. Miso is more commonly known in the western culture as miso soup. Many Japanese swear by the old saying that, "a bowl of miso soup a day keeps the doctor away". Miso soup is made by adding dashi soup stock to the paste and is a staple in the Japanese diet. Modern analysis shows that miso is an extremely nourishing and well-balanced food, containing protein, vitamins and essential ammino acids. Most famously used in soups, it can also add flavour to many dishes. There are two kinds of miso commonly available: Instant miso and miso paste. 

Instant Miso

A quick, tasty and healthy meal

Instant miso is a convenient way of preparing a nutritious starter or side dish to a meal. The common forms of instant miso are either in a dried block, which sometimes includes dried spring onions, or in a thin paste form. Both are simple and quick to prepare by just adding hot water and mixing well in a bowl. Recent research shows that soups keep you feeling fuller for longer, slowing releasing energy throughout the day, so if you're thinking to start dieting or already are and looking for an alternative to your regular meals, these instant miso sachets are ideal.

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 Miso Paste

Enhance the flavour of your dishes

Miso paste can be used in a variety of ways. The most obvious being to make a healthy miso soup. However, it is a flexable ingredient, being able to add and enhance flavours in dishes. With miso paste; your imagination is the limit. From being used to marinate fish and meats, adding to sauces, mixing into stir-frys and even for tasty salad dressings.

 

 

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