Guest guest Posted March 11, 1999 Report Share Posted March 11, 1999 Pat, There are lots of kinds of miso, I think of them like wine. The most common are made of soy beans, but I've got some in my fridge right now made of barley. They are somewhat simaler (salty) but are different. I use the red soy bean miso the most, cuz it is the most common in Japanese dishes; this is what I cook. For example: Cook sticky rice, shape into fuji shaped trangles, spread thin layer of miso on one side, fry, and eat or store for later. Satisfying and simple. Don't worry about miso's storage. Don't buy powdered if you have a choise, not as good quality. It will keep for years in the fridge. I just put it in a jar. But I have left it in it's plastic bag with a clamp. Melody PatHanneman wrote: > Melody, thanks for testing! I've been reading about white miso for dashi > lately. Trend? or does it taste better than the yellow? Who's tasted it? > I cannot get powdered. > > Does miso freeze? I have to buy 2-cups at a time and that's too much for us. > patH Quote Link to comment Share on other sites More sharing options...
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