FoodReference.com (since 1999)
COOKING TIPS AND HINTS SECTION
Home | Articles | Food Trivia | Today in Food History | Food Timeline | Recipes | COOKING_TIPS | Videos | Food Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals and Events
Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.
You are here > Home >
and other Publications
An extensive selection of free magazines and other publications
Bean paste, also called Miso, is a Japanese condiment made from fermented soy beans, rice or barley and salt. Miso can be aged from a few months to 3 years. There are various regional versions of miso generally classified as white (shiro) miso and red (aka) miso. Shiro miso is sweeter, while aka miso is saltier. Miso is generally used in soups, sauces, vegetable and fish marinades, dips and dressings. It is rich in protein and B vitamins, but is also high in sodium. There are some low salt varieties of miso available.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.