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2. 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.

3. 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 ...

4. Miso soup - Wikipedia

   en.wikipedia.org/wiki/Miso_soup

   The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (akamiso), white (shiromiso), or mixed (awase). [3]

5. Chef George Duran showcases healthy eating recipes to ring in ...

   www.aol.com/chef-george-duran-showcases-healthy...

   HONEY-MISO AIR FRYER SALMON WITH BROCCOLI AND POTATOES. Serves 2. Ingredients: 2 6-oz. Mowi salmon ilets. 3 Tblsp. white miso paste. 3 Tblsp. honey. 1 C. ingerling potatoes, washed and cut into ...

6. This 2-ingredient sauce elevates plain veggies to culinary ...

   www.aol.com/2-ingredient-sauce-elevates-plain...

   Miso is a fermented soybean paste and dynamic ingredient that can add umami-rich flavor to soups, marinades, sauces and more. ... 2 tablespoons of white miso — and 2 teaspoons of sesame oil ...

7. 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.

8. Why miso is an essential cooking powerhouse - AOL

   www.aol.com/why-miso-essential-cooking...

   The uses for miso paste are limitless. In this week's recipe, Sheet Pan Honey-Miso-Glazed Halibut and Asparagus, I've mixed it with honey, ginger, garlic and soy sauce and used this heady mixture ...

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]