what to do with miso
How to Use Miso. Miso is a thick, fermented paste made from soy beans, rice or barley and the addition of a fungus called kÅji. It is usually combined with sea salt.Miso has a wide range of uses from soups to stews and can add a delicious pick-me-up flavour where a meal needs a lift.ow to Use Miso. Miso is a thick, fermented paste made from soy beans, rice or barley and the addition of a fungus called kÅji. It is usually combined with sea salt.
I use miso most often as a glaze for fish. I cook the miso paste with mirin (sweet rice wine) and rice vinegar for a few hours, reducing the mixture down until it's sweet and almost syrupy.Then I braise sea bass in a thin paper pouch made of cedar soaked in water so it doesn't burn out in the oven. use miso most often as a glaze for fish. I cook the miso paste with mirin (sweet rice wine) and rice vinegar for a few hours, reducing the mixture down until it's sweet and almost syrupy.
Akamiso is made from a light coloured miso â one with a relatively high proportion of rice or barley to the amount of soy beans. Akamiso has been aged for up to three years, which is what gives it its dark red colour (as in pictures 1, 3 and 4, which are all examples of akamiso).HAT TO DO WITH MISO. Traditionally miso was aged in wooden casks for a minimum of six months, but in many commercial varieties the process is accelerated. Other grains such as rice, barley, and buckwheat may be added and each of these provides different flavour characteristics.