Miso
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[edit] Name Variations
- soybean paste
- bean paste
[edit] About Miso
Wikipedia Article About Miso on Wikipedia
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 Miso
[edit] Buying Miso
[edit] Miso Variations
[edit] Preparing Miso
[edit] Cooking Miso
[edit] Storing Miso
[edit] Miso Nutrition
[edit] Miso Nutritional Research
[edit] Miso Recipes
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