๐ฅฃ
Miso
๋ค๋ฅธ ์ด๋ฆ: miso paste
Fermented soybean paste essential to Japanese cooking. White (shiro) is mild and sweet; red (aka) is stronger; mixed is versatile.
๐
์์ฐ์ง
Japan
๐๏ธ
๋ณด๊ด
Refrigerate
โฑ๏ธ
์ ํต๊ธฐํ
1 year refrigerated
๐ก ํ & ๋น๊ฒฐ
- โDon't boil miso - add to warm liquids off heat
- โWhite miso is best for dressings and light soups
- โAdd to butter for compound butter with umami
๐ฅ ์์ ์ ๋ณด
๋จ๋ฐฑ์ง
2g per tbsp
์ฃผ์ ์์์
ProbioticsB vitamins
๐ ๋์ฒด์ฌ
- Tahini + soy sauce
- Doenjang (Korean)
๐ฝ๏ธ ์ ์ด์ธ๋ฆฌ๋ ์์
DashiTofuSeaweedGingerScallions