from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thick fermented paste made of cooked soybeans, salt, and often rice or barley, and used especially in making soups and sauces.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a thick paste made by fermentation of soybeans; used in making soups and sauces
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
Look how this monster sits with two breaded chicken cutlets covered in miso sauce.
The trademark recipe that uses miso is Miso Soup and this was the very first thing I wanted to make.
That will help it thicken and add flavor, but miso is very salty, so we won't add salt in addition to that.
Just a note -- miso is pronounced with a regular "s", not anything resembling a "z".
(Hey! at least I know from someone who lived in Japan that miso is pronounced mee-zo with a fuzzy sz sound.)
To this broth, shoyu, salt, or miso is added to make the final soup in which the ramen noodles are served.
But the new genmai miso is almost exactly the same color as the hatcho.
A little rind in miso soup or nabe is just enough to remind you of summer.
Chef Michael Mina's creations are stunning - an exquisite caviar parfait, tempura prawns with a light truffle cream, sea bass marinated in Japanese miso, a rich lobster pot pie that turns the tables on traditional Yankee frugality.
By "light", I mean light brown or yellowish-- not white miso, which is almost sweet; and not dark brown or reddish, which is stronger in taste.
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