Miso picture

[Guest guest]

I had no idea what I was looking for when I was searching for miso. I

thought this picture might help for anyone that is interested in finding

some as I was. This is a package of fresh miso that you will find in the

refrigerated section at your store. This is the lighter version as there

was a darker version as well. The lighter version is supposedly more

suitable for soups and the darker for other entrees (but it's mainly about

individual preference).

 

*http://tinyurl.com/r5hyz

 

 

*

 

 

 

[Guest guest]

Thanks for the pic Shawn. i have never seen it like that

before around here. The miso i find comes in tubs like

sour cream does. Probably i could find your type in an

Asian market in Medford though.

 

Now is that garlic-man still above ground? i just had

a feeling Yoda wasn't done with him yet.

" Finished playing with him, i am not.... "

 

~ pt ~

 

Dictionary: Spell binder.

~ Joseph F. Morris

~~~*~~~*~~~>

, subprong <subprong wrote:

>

> I had no idea what I was looking for when I was searching for miso. I

> thought this picture might help for anyone that is interested in finding

> some as I was. This is a package of fresh miso that you will find in the

> refrigerated section at your store. This is the lighter version as there

> was a darker version as well. The lighter version is supposedly more

> suitable for soups and the darker for other entrees (but it's mainly about

> individual preference).

>

> *http://tinyurl.com/r5hyz

[Guest guest]

I use the " light " misos for " chicken-type " broths, and the " darker " (like

" Hatcho " ) for a beefier taste in sauces (veggie pasta sauces, too.).

 

Highly recommend that you not " boil " the miso (it's considered a " living "

food), but add towards end of making the dish.

 

FYI, Mark