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2. Valerie Bertinelli's Favorite Vinaigrette Is So Good, It ...

   www.aol.com/valerie-bertinellis-favorite...

   Here are the ingredients listed that I used: 3 tablespoons white miso paste. 3 tablespoons fresh ginger, grated. 2 tablespoons lime juice. 3 tablespoons low-sodium soy sauce.

3. Miso - Wikipedia

   en.wikipedia.org/wiki/Miso

   Shiromiso (白味噌) or white miso is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans. If more soybeans were added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time.

4. 25 Miso Recipes That Are Easy, Impressive and Teeming ... - AOL

   www.aol.com/25-miso-recipes-easy-impressive...

   Here are 25 miso recipes to start with, ranging from miso-glazed salmon with gochujang ric ...

5. Miso recipes that go beyond soup - AOL

   www.aol.com/entertainment/miso-recipes-beyond...

   This miso black cod is so flavorful! To make it, boil rice wine vinegar and sake. Then add white miso paste and sugar, and mix until it forms a sauce. Pour the mixture over cod fillets, cover them ...

6. Fermented bean paste - Wikipedia

   en.wikipedia.org/wiki/Fermented_bean_paste

   Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso , other varieties of beans, such as broad beans , may also be used.

7. List of fermented soy products - Wikipedia

   en.wikipedia.org/wiki/List_of_fermented_soy_products

   Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures. Tauchu: China [citation needed] A paste made from preserved soybeans and often used when steaming fish in Hubei cuisine. Tauco: Indonesia: A paste made from preserved fermented yellow soybeans in Chinese Indonesian cuisine.

8. The 4-Ingredient Baked Salmon My Whole Family Loves—It's So Easy

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   1/4 cup white miso paste. 1/4 cup Dijon mustard. 1/4 cup pure maple syrup. 1 1/2 pounds skin-on whole salmon filet (See below for note about using filets.) 1. Place the rack in the middle of the ...

9. Saikyoyaki - Wikipedia

   en.wikipedia.org/wiki/Saikyoyaki

   Saikyoyaki (Japanese: 西京焼き) is a method of preparing fish in traditional Japanese cuisine by first marinating fish slices overnight in a white miso paste from Kyoto called saikyo shiro miso (西京白味噌). This dish is a speciality of Kyoto and the local white miso used for the marinade is sweeter than other varieties. [1]