Awase miso
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[[Image:|thumb|300px|right|Awase miso]]
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[edit] About Awase miso
Wikipedia Article About Awase miso on Wikipedia Awase miso (合わせ) - layered, typically in supermarket. Miso (Japanese: 味噌) is a thick paste, similar to the Korean doenjang, made by fermenting soybeans with sea salt and kōji, itself the product of fermenting rice, barley or soybeans with a mold culture, kōji-kin (Aspergillus oryzae (麹, Aspergillus oryzae).[1] Often, grains such as barley or rice, and sometimes other ingredients, are added. Miso tastes salty and, depending on the grains used and fermentation time, may also be sweet.
[edit] Production of Awase miso
[edit] Buying Awase miso
[edit] Awase miso Variations
[edit] Preparing Awase miso
[edit] Cooking Awase miso
[edit] Storing Awase miso
[edit] Awase miso Nutrition
[edit] Awase miso Nutritional Research
[edit] Awase miso Recipes
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