Miso refers to a salty paste made from cooked, aged soybeans and sometimes grains. Thick and spreadable, it's also used for flavoring soup bases. available in several varieties; darker varieties tend to be stronger flavored and saltier than lighter varieties.
Miso is pronounced "mee-soh"
Miso
Related Articles | |
| Tojangguk | ■■■■ |
Tojangguk is a Korean thick soybean paste soup. Tojangguk refers to a thick soup made of one part soybean . . . Read More | |
| Hatche miso | ■■■ |
Hatche miso also known as Mame miso is a type of miso that is aged up to 3 years. It taste very pungent . . . Read More | |
| Shiromiso | ■■■ |
Shiromiso is a type of miso that is described as sweet and mild taste and less salty, and with a whitish . . . Read More | |
| Udon noodles | ■■■ |
Udon noodles refers to a wWhite wheat flour noodles used in Japanese and Vietnamese cooking. They may . . . Read More | |
| Yuzu citron / Yuzu | ■■■ |
Yuzu citron / Yuzu: Yuzu citron refers to Japanese citrus fruit which is primarily cultivated in the . . . Read More | |
| Broth | ■■■ |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |
| Kama | ■■■ |
Kama refers to the following: - 1. traditional Estonian thick dessert drink made with sour milk (keefir), . . . Read More | |
| Zacirka | ■■■ |
Zacirka refers to the general name for egg barley in Belarus, prepared by blending flour and a little . . . Read More | |
| Dough | ■■■ |
Dough is a thick, malleable, sometimes elastic, paste made out of any cereals (grains) or leguminous . . . Read More | |
| Prahoc / Prahok | ■■■ |
Prahoc / Prahok: Prahoc refers to Cambodia's favorite and most notable ingredient in Cambodia/Khmer cuisine . . . Read More | |