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Miso
Aussi connu sous le nom de: miso paste
Fermented soybean paste essential to Japanese cooking. White (shiro) is mild and sweet; red (aka) is stronger; mixed is versatile.
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Origine
Japan
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Conservation
Refrigerate
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Durée de conservation
1 year refrigerated
💡 Astuces et conseils
- ✓Don't boil miso - add to warm liquids off heat
- ✓White miso is best for dressings and light soups
- ✓Add to butter for compound butter with umami
🥗 Points forts nutritionnels
Protéines
2g per tbsp
Nutriments clés
ProbioticsB vitamins
🔄 Substituts
- Tahini + soy sauce
- Doenjang (Korean)
🍽️ S'associe bien avec
DashiTofuSeaweedGingerScallions