Guest guest Posted March 26, 2003 Report Share Posted March 26, 2003 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 Proverbs 16:3NASB Quote Link to comment Share on other sites More sharing options...
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