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  2. Miso - Wikipedia

    en.wikipedia.org/wiki/Miso

    Bowl of ramen with miso broth. A more nuanced breakdown of the flavors is as follows: Kome miso (米味噌) or "rice miso" can be yellow, yellowish white, red, etc. Whitish miso is made from boiled soybeans, and reddish miso is made from steamed soybeans. Kome miso is consumed more in eastern Japan and the Hokuriku and Kinki areas.

  3. 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]

  4. Dashi - Wikipedia

    en.wikipedia.org/wiki/Dashi

    Some common brands of packaged instant dashi. Dashi (出 汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. [1]

  5. 25 Miso Recipes That Are Easy, Impressive and Teeming ... - AOL

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

    If your experience with miso starts and ends with that Styrofoam cup of soup that comes with your sushi delivery, it's time you branched out. The traditional Japanese ingredient, which is made ...

  6. Shio, Shoyu, Tonkotsu and Miso: Everything to know about ...

    www.aol.com/news/shio-shoyu-tonkotsu-miso...

    The flavor-packed ingredient may be familiar to Americans who frequent sushi shops and enjoy miso soup with their rolls. Still, miso broth for this type of ramen is different than the sushi shop ...

  7. Why miso is an essential cooking powerhouse - AOL

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

    In the United States, miso soup usually involves little more than soft tofu, seaweed and a scattering of scallions, but the flavor is savory and complex enough to compel the diner to slurp down ...

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