Miso paste can be diluted with water to make miso soup. It can also be added to stir-fries for that authentic Japanese flavour. These miso pouches are long-life pouches that make many servings (usually at least 30 servings per pouch).
Miso made from barley and soy. Use to make miso soup or use in stir fries, ramen and many more uses.
Miso made from brown rice and soy. Slightly sweeter than barley miso. For making miso soup or as a seasoning in stir-fries. Also used in ramen. Long-life pouch.
Dark miso made from soy beans. Use to make miso soup
or in stir fries or ramen. A popular and highly regarded miso. Long-life pouch.
A very light miso for use in soups, salads and dips. Long-life pouch.
This Hatcho Miso, made from soya beans, is a dark, savoury miso.
Organic Barley Miso paste.
|Miso soup can be made using the miso above, but we also have instant miso soup here...|
More about Miso
| ||Most people associate the term "Miso" with Miso Soup, but miso is used in Japan as a seasoning for a variety of purposes. Miso is typically made by fermenting various quantities of rice and soy, or rice and barley.
Miso comes in a number of forms:
Uses of miso include:
- Hatcho Miso. Hatcho miso is black miso (kuro-miso). Hatcho miso is made primarily from soya beans with just a little barley flour, and is a strong miso. It is good for dipping sauces and soups. Often mixed with a lighter miso.
- Shiro-miso (white miso) White miso is a speciality of Kyoto made from rice and is sometimes known as Saikyo miso. Good for soups, marinades and dressings.
- Genmai miso is a form of brown rice miso
- Mugi miso is a form of barley miso
Miso is high in protein and has a varying vitamin content depending on the particular fermentation process involved. Note that miso contains salt, so if you are adding miso to cooking as a seasoning, you should allow for this. Light miso is less salty than dark miso.
- You can dilute any of the Miso sold at Healthy Supplies, to make Miso soup.
- Miso is added to many Japanese dishes in order to add flavour. The most typical example of this is ramen, which is commonly served in Japanese restaurants. Miso is easily overcooked, so is generally added towards the end of cooking rather than at the beginning.