happymomma
Pearl Clutcher
Posts: 4,078 
|
Post by happymomma on Feb 7, 2016 1:19:48 GMT
I know you can make soup with it, but what else do you do with it?
is it similar to bouillon?
|
|
|
|
Post by BuckeyeSandy on Feb 7, 2016 2:15:22 GMT
Miso is a traditional Japanese seasoning produced by fermenting soybeans, there are two main types, a "red" miso that has a strong flavor and used as both a seasoning and a condiment and "white" miso, mostly used in cooking, if you had miso soup or miso salad dressing this is the type more often used. It can be salty, or mild, it seems to enhance other flavors more than being a distinct flavor on it's own. I have used the red miso with fish, and with some vegetables. Coat the food with it, and let it marinade in it for an hour to over night and cook. Usually grilling in our case.
If you were in Japan, or near one of the few Japanese grocery stores in North America you will find that there are over a hundred different types. Some have other "grains" mixed with the soybeans for fermentation.
|
|
|
|
Post by Delta Dawn on Feb 7, 2016 4:13:08 GMT
I use only white miso (my mom in Japan told me it was sufficient).
You can use miso seasoning to make miso eggplant. I happen to really like eggplant and this is delicious. It feels like peanut butter in your mouth but it is miso. I love this! (Don't ask for the recipe as I make it by drying out eggplant slices and frying until golden brown and then adding some miso paste. That is it.
|
|
happymomma
Pearl Clutcher
Posts: 4,078
|
Post by happymomma on Feb 7, 2016 4:22:22 GMT
Thanks girls!
I'm discovering a whole new world of food and just don't know what to do with some of it or all the ways it can be used.
I always appreciate the help I get from the peas. Google is one thing but people who are in the know can usually explain things better.
Oh, if you get a jar of it, does it go bad quickly? Or does one jar only have enough for one meal?
For some reason I'm picturing it in my mind to be like a jar of, say, beef base that you make soup with.
|
|
valleyview
Pearl Clutcher
Posts: 2,816
Jun 27, 2014 18:41:26 GMT
|
Post by valleyview on Feb 7, 2016 4:41:22 GMT
I think miso comes in little flat plastic containers. I get mine at Trader Joe's. It lasts a long time in the refrigerator.
I make a dressing for roasted vegetables with it.
|
|
|
|
Post by katlady on Feb 7, 2016 4:45:18 GMT
Miso is usually sold in a paste form, in jars or small tubs. Miso is strong, so you only need to use a little bit in your dishes, so one jar will last quite a while. I have also seen miso powder.
I don't know how quickly it goes bad, I have actually never bought miso paste. But since it is fermented, I assume it will last quite a while!
|
|
|
|
Post by papersilly on Feb 7, 2016 4:56:53 GMT
I love white Miso in salad dressing, soup, and salmon marinade.
|
|
|
|
Post by Delta Dawn on Feb 7, 2016 5:00:03 GMT
I can only get a little container of miso at my local stores. I would buy bigger if I could get bigger. I get the kind that is Made in Japan only because the lady at the Japanese grocery store told me she thought it was better. I can't get my favourite brand in Canada so I just go with what I can get.
I have never seen powdered miso! What is it like? I wonder if you just add it to water as well. Thinking thinking.
I tend to make my miso soup strong and go through a lot of miso. I think that is due culture as we both grew up liking stronger miso soup. I made it recently and asked was it too strong as I used a LOT of miso in the soup and he said it was great. I really questioned my cooking that day as I thought I over did it.
You can make miso chicken, too. I have seen that and maybe with almonds or cashews. I saw a recipe for that as well.
|
|
|
|
Post by Delta Dawn on Feb 7, 2016 5:01:23 GMT
Thanks girls! I'm discovering a whole new world of food and just don't know what to do with some of it or all the ways it can be used. I always appreciate the help I get from the peas. Google is one thing but people who are in the know can usually explain things better. Oh, if you get a jar of it, does it go bad quickly? Or does one jar only have enough for one meal?
For some reason I'm picturing it in my mind to be like a jar of, say, beef base that you make soup with. Miso lasts a long time. My mom and ex-husband's mom both made their own miso and they would make me a HUGE jar of it that would last months. Keep it in the fridge and it will last a long time. |
|
|
|
Post by katlady on Feb 7, 2016 5:09:56 GMT
|
|
happymomma
Pearl Clutcher
Posts: 4,078
|
Post by happymomma on Feb 7, 2016 5:10:08 GMT
Thanks girls! I'm discovering a whole new world of food and just don't know what to do with some of it or all the ways it can be used. I always appreciate the help I get from the peas. Google is one thing but people who are in the know can usually explain things better. Oh, if you get a jar of it, does it go bad quickly? Or does one jar only have enough for one meal?
For some reason I'm picturing it in my mind to be like a jar of, say, beef base that you make soup with. Miso lasts a long time. My mom and ex-husband's mom both made their own miso and they would make me a HUGE jar of it that would last months. Keep it in the fridge and it will last a long time. Awesome. I'm going to grab some next time I go grocery shopping. If I can find it here I this small town. Do you think it would be in the oriental foods aisle? I may have to get it from Amazon. They have several choices there, but I'd rather get it in the store if they have it. |
|
|
|
Post by Delta Dawn on Feb 7, 2016 5:20:08 GMT
Miso lasts a long time. My mom and ex-husband's mom both made their own miso and they would make me a HUGE jar of it that would last months. Keep it in the fridge and it will last a long time. Awesome. I'm going to grab some next time I go grocery shopping. If I can find it here I this small town. Do you think it would be in the oriental foods aisle? I may have to get it from Amazon. They have several choices there, but I'd rather get it in the store if they have it. No, it will be with the tofu if it's there. It is always refrigerated. If it's a store owned by Asian people they might have it, though. A box/bag/package of miso can last you a year or longer. It just doesn't go bad in the fridge. You could get it from Amazon. Let me check. I would buy www.amazon.com/Shiro-Miso-White-Soybean-Paste/dp/B0000WKUBM/ref=sr_1_5?ie=UTF8&qid=1454822438&sr=8-5&keywords=white+miso based on my knowledge of miso which is limited to either mom's or Yoake brand. (Dawn brand). I have never had bad miso, just watery. Make sure you use something for stock. Vegetarian or vegan use some konbu (kelp) and meat eaters can use fish stock. (That is just what we do). I buy the ready to use stock www.amazon.com/Dried-Sardine-Niboshi-dashi-Powder/dp/B00LF9QO5K/ref=sr_1_1?ie=UTF8&qid=1454822651&sr=8-1&keywords=iriko+dashi and you dump in 1/2 a pouch in each pot of miso soup you make. It really is that easy. Also experiment with different textures of tofu and tofu types as you can get near you. Some people like clams, enoki mushrooms, green onions, sea weed (sea lettuce called "wakame") and other stuff you could think to put in. I wouldn't put chicken or fish in miso soup (even though you use fish stock), but different kinds of vegetables. |
|
happymomma
Pearl Clutcher
Posts: 4,078
|
Post by happymomma on Feb 7, 2016 5:33:22 GMT
Thanks Delta Dawn! I will use a vegetable stock. I'm pretty excited to try this and will likely just order what you recommended from Amazon. I didn't see miso by the tofu when I looked for it and we have no Asian markets or anything like that here. Very small town, which makes it hard to find things. I appreciate your help. |
|
|
|
Post by Delta Dawn on Feb 7, 2016 5:37:12 GMT
Thanks Delta Dawn ! I will use a vegetable stock. I'm pretty excited to try this and will likely just order what you recommended from Amazon. I didn't see miso by the tofu when I looked for it and we have no Asian markets or anything like that here. Very small town, which makes it hard to find things. I appreciate your help. Just not a strong celery tasting stock and the vegetable stock will be great! You can put daikon in it, too. I don't know how to prepare daikon, though. It's a 1" cylinder that they would put in. I don't know how to cook it ahead of time. Maybe you can suggest to me. I know I have had daikon in my miso, but don't know how it is done. You know what Ponzu or Ajipon is, right? I think it is vegan and you can just pour it on tofu and eat the tofu raw. I love this! I grew up eating this and when I am not feeling well or am really hungry it is comfort food. |
|
|
|
Post by Delta Dawn on Feb 7, 2016 5:38:44 GMT
Contains Soybean, Wheat. Ingredients: Soy Sauce (Water, Wheat, Soybeans, Salt), Water, Distilled Vinegar, Lemon Juice, Glucose-Fructose, Salt, Monosodium Glutamate, Citric Acid, Orange Flavour, Succinic Anhydride, Sodium Benzoate (As Preservative), Disodium Inosinate, Disodium Guanylate.
The MSG in it is in all Japanese food. There isn't a ton but it is in everything. If they say they are MSG free, they are lying. Everything has Ajinomoto in it. It doesn't bother me like Chinese food used to. Maybe it is processed differently? I don't know.
|
|
happymomma
Pearl Clutcher
Posts: 4,078
|
Post by happymomma on Feb 7, 2016 5:45:46 GMT
Thanks Delta Dawn ! I will use a vegetable stock. I'm pretty excited to try this and will likely just order what you recommended from Amazon. I didn't see miso by the tofu when I looked for it and we have no Asian markets or anything like that here. Very small town, which makes it hard to find things. I appreciate your help. Just not a strong celery tasting stock and the vegetable stock will be great! You can put daikon in it, too. I don't know how to prepare daikon, though. It's a 1" cylinder that they would put in. I don't know how to cook it ahead of time. Maybe you can suggest to me. I know I have had daikon in my miso, but don't know how it is done. You know what Ponzu or Ajipon is, right? I think it is vegan and you can just pour it on tofu and eat the tofu raw. I love this! I grew up eating this and when I am not feeling well or am really hungry it is comfort food. I don't know what daikon, Ponzu or Ajipon are yet but I'll look into them. It's really fun discovering this whole new world of foods! Again, things are hard to find locally but one grocery store here does take product requests so if I find something that is perishable and can't order online, I can go that route. Thanks for the additional suggestions. |
|
|
|
Post by Delta Dawn on Feb 7, 2016 5:49:40 GMT
Daikon is just a mild, quite delicious, large radish.
Ponzu/Ajipon is a dipping sauce that is vegan/vegetarian and very, very good!
|
|
|
|
Post by Delta Dawn on Feb 7, 2016 5:50:49 GMT
Daikon is just a mild, quite delicious, large radish. Ponzu/Ajipon is a dipping sauce that is vegan/vegetarian and very, very good! The sauce meets a lot of dietary restrictions except sodium. If you are low salt you shouldn't use this. I don't have an alternative at this point. |
|
happymomma
Pearl Clutcher
Posts: 4,078
|
Post by happymomma on Feb 7, 2016 5:55:55 GMT
Daikon is just a mild, quite delicious, large radish. Ponzu/Ajipon is a dipping sauce that is vegan/vegetarian and very, very good! The sauce meets a lot of dietary restrictions except sodium. If you are low salt you shouldn't use this. I don't have an alternative at this point. I'm not low salt, in fact I'm kind of weird in that I don't absorb all of the sodium I do ingest. So, no worries there. |
|
|
|
Post by Delta Dawn on Feb 7, 2016 6:13:44 GMT
You will like Ponzu (Ajipon) as it's an awesome sauce to have in the fridge. With trace amounts of MSG in it, I *think* you won't have any reaction. Miso paste probably has MSG in it, too. It's in everything. *Everything* from Japan.
|
|
|
|
Post by Delta Dawn on Feb 7, 2016 6:17:26 GMT
If you are so inclined maybe learn how to use daikon in cooking. It's just another ingredient that could be beneficial for your husband. (250 million people can't be wrong...)
I will see what else I can remember that is vegan that is Japanese food. There are lots of recipes.
Are you making stewed kabocha (pumpkin)? It's yummy!
|
|
