MISO

Miso

is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. 


        

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miso


Noun



    

  1. a thick paste made by fermentation of soybeans; used in making soups and sauces
    2. 





        

        The above text is a snippet from Wiktionary: miso
        

        and as such is available under the 
        Creative Commons Attribution/Share-Alike License.
        
        
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