Let's talk miso
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I've eaten it in food in restaurants but haven't used it in anything I prepare at home; I don't really cook Japanese cuisine even though I like it a lot.
I read this article and now I'm thinking I may experiment with it.
https://www.theguardian.com/food/2026/feb/03/what-miso-to-use-kitchen-aide
Anybody here a miso expert? Have recipes to share that have miso among the ingredients?
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I want to try making Japanese food.
SK, any suggestions for a newbie?
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@bernard As an aside, do you like living in the country better than living in the City or vice versa?
@Daniel I wish I had enough money to afford both!
If I could truly afford a place in the country and a place in the city--I would most likely spend most of my time in the country. So I think that's the answer.
It may simply be due to the fact that I was born and grew up in the country. I know people who were born and grew up in the city and I suspect it might be hard for them to imagine living full-time in the country. But everybody is different, so who knows.
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I want to try making Japanese food.
SK, any suggestions for a newbie?
@Steve-Miller said in Let's talk miso:
SK, any suggestions for a newbie?
Unfortunately not really! My only expertise in miso is in eating it
Mr SK cooks with it all the time, but the recipes he has are in Japanese. I’ll ask him if he has any links though, maybe you could use an AI translator.
A few days ago he made something he makes often, it uses chicken (white meat, he used breast), yogurt, miso (white), mirin, garlic… it is super good. I’ll ask him for the recipe for that one.
Re white, red, mixed (I assume that’s what they mean by yellow, but we don’t call it that), it was always my understanding that those differences come from regional food differences. Mr SK said he usually buys white or mixed, but sometimes red. He doesn’t really like red for miso soup, but he said that for other kinds of uses, he doesn’t think it makes all that much difference. I think he’s just happy that it’s common enough now that it’s easier to buy!
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I have tried using miso a couple time with less than stellar results. I think it's a lot like umami powder, a fancy name for a salty taste.
@Mik said in Let's talk miso:
I have tried using miso a couple time with less than stellar results. I think it's a lot like umami powder, a fancy name for a salty taste.
As the recipient of miso cooking (as opposed to the cook himself), all I can say to this is, it's probably your fault!
Ok, kidding!
But in my experience, miso is a lot more than just salty. And it doesn't have to be, and isn't, primarily salty. If that's all it was, we can just use salt.
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I use it in soup a lot. Lately I see recipes advocating for it in other things, salad dressings, flavor boosting (salty, umami). Simplest, and most traditional, is miso soup: tofu, scallions, miso. Maybe add shiitakes or carrots if you want more ingredients, but the classic still shines.
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@Mik said in Let's talk miso:
I have tried using miso a couple time with less than stellar results. I think it's a lot like umami powder, a fancy name for a salty taste.
As the recipient of miso cooking (as opposed to the cook himself), all I can say to this is, it's probably your fault!
Ok, kidding!
But in my experience, miso is a lot more than just salty. And it doesn't have to be, and isn't, primarily salty. If that's all it was, we can just use salt.
@ShiroKuro said in Let's talk miso:
@Mik said in Let's talk miso:
I have tried using miso a couple time with less than stellar results. I think it's a lot like umami powder, a fancy name for a salty taste.
As the recipient of miso cooking (as opposed to the cook himself), all I can say to this is, it's probably your fault!
Shiroley you jest.
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@ShiroKuro said in Let's talk miso:
@Mik said in Let's talk miso:
I have tried using miso a couple time with less than stellar results. I think it's a lot like umami powder, a fancy name for a salty taste.
As the recipient of miso cooking (as opposed to the cook himself), all I can say to this is, it's probably your fault!
Shiroley you jest.
