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2. Miso - Wikipedia

   en.wikipedia.org/wiki/Miso

   Miso's taste, aroma, texture, and appearance vary by region and season. Other important variables that contribute to a particular miso's flavor include temperature, fermentation duration, salt content, variety of kōji, and fermenting vessel. The most common flavor categories of miso are: Shiromiso, "white miso" Akamiso, "red miso"

3. Our 14 Best New Pasta Recipes - AOL

   www.aol.com/14-best-pasta-recipes-201243840.html

   This miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level. We use white miso, which is light and slightly sweet.

4. 21 Warm & Cozy Pasta Dishes to Make This Winter - AOL

   www.aol.com/21-warm-cozy-pasta-dishes-234114051.html

   This miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level. We use white miso, which is light and slightly sweet.

5. 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]

6. 20 Easy High-Fiber Vegetarian Dinners - AOL

   www.aol.com/20-easy-high-fiber-vegetarian...

   This miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level. We use white miso, which is light and slightly sweet.

7. List of fermented soy products - Wikipedia

   en.wikipedia.org/wiki/List_of_fermented_soy_products

   A traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin (麹菌), 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 misoshiru ( 味噌汁 ...

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

   www.aol.com/4-ingredient-baked-salmon-whole...

   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]