http://www.whfoods.com/genpage.php?pfriendly=1&tname=foodspice&dbid=114Includes description and types of miso, health benefits, history, nutrition, and serving suggestions.Condiments > MisoNon-profit foundation providing reliable, scientifically accurate, personalized information for convenient and enjoyable healthy eating.
The salty taste and buttery texture of miso, a fermented soybean paste originating in Japan, is becoming increasingly popular in the West as a versatile condiment for a host of different recipes. Once only found in specialty stores, miso is available year round in many local supermarkets.
Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding aallergyarthritisasthmaatherosclerosisbeansbloodirritable bowelbreakfastbreast cancercancerchildrenchroniccolon cancercooking
Recipe for Miso Vinaigrette from The Splendid Table's Recipe Box, an extensive compilation of cooking, baking, and entertaining recipes from American Public Media's The Splendid Table. Hosted by Lynne Rossetto Kasper, The Splendid Table is public radio's culinary, culture, and lifestyle program that celebrates food and its ability to touch our lives and feed the souls of everyone.
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Miso is an intensely flavored paste made from fermented soybeans and other grains. Japanese cooks use it in soups; as a seasoning for grilled vegetables, meat, and seafood; as a dip; or in salad dressing. There are many types of miso, ranging from light, smooth, and delicate to red-brown, chunky, and pungent. To judge the miso's intensity
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