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Miso is an intriguing traditional Japanese food ingredient produced by fermenting soybeans with salt and a special mold called kojikin. The resulting thick paste is used for sauces and spreads, pickling vegetables and in Misoshiru, a soup that is a familiar staple of Japanese cuisine.
Still widely used today in Japan in both traditional and modern cooking, miso has become increasingly popular around the world. Its savory flavor has been variously described as salty, sweet, earthy and nutty.
Red miso, named for its reddish-brown color, is more richly flavored and assertive than white miso.
Miso lends itself to well to many preparations. Magnificent when used in soups and dressings, in sauces and glazes and when paired with seafood, mushrooms, eggplant and asparagus, imaginative cooks are continually finding new ways to use this humble substance
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Chef David's Miso Soup
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Along with sushi and tempura, Miso soup is probably among the most widely known Japanese dishes in the world. In Japan, most people eat this nourishing soup at least once a day. The ingredients in miso soup, or Misoshiru, can vary according to the taste of the individual, but Japanese custom dictates that there be a variety of contasting colors, flavors and textures: some ingredients should float and some should sink.
A Japanese chef friend once confided that the secret of his flavorful miso soup was in his blend of both white and red miso paste. The red miso, he said, gave it a little extra flavor.
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Orange-Miso
Butternut Squash
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Early fall brings with it a bounty of hard squashes, and one of the most popular - and most readily available - is the familiar butternut squash.
If you're tired of the same old baked or steamed versions and feel like trying something a little out of the ordinary, this deliciously different preparation could be just the ticket.
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