Guest guest Posted September 27, 2002 Report Share Posted September 27, 2002 Miso hungry! This fermented soybean paste packs a lot of flavor in a very small quantity. The Japanese staple is usually made from a combination of soybeans and rice, although additional soybeans or barley may be used in place of the rice. Miso is usually sold in pint-sized recloseable plastic tubs at large supermarkets, whole foods stores and Asian markets. Refrigerated miso will keep for several months. Miso is very high in sodium, so use it sparingly in soups, marinades and salad dressings. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 New DSL Internet Access from SBC & http://sbc. Quote Link to comment Share on other sites More sharing options...
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