Many people know and love miso soup. But this week Martha Rose Shulman takes miso beyond soup and explains how it can be used for glazes, dips and dressings. She writes:
This week I pulled out my miso and got to work on dishes other than soups. Mind you, I love miso soup; it's one of my favorite things about eating in a Japanese restaurant. I used to make it a lot at home, too, especially in my early days of being a vegetarian when I was still obsessed with getting enough protein, because it is a good source. But I also love miso glazes on vegetables and on fish and I've used this healthy fermented food in salad dressings, dips and spreads.
The paste is made by fermenting grains and/or soybeans with salt and a fungus called kojikin. It is always salty and the light varieties – white (shiro), yellow, and some light brown varieties – are sweet as well. The mildest tasting misos are the white or shiro misos, which are made with rice, barley and a relatively small proportion of soybeans. The more soybeans that are used in miso, the darker and stronger it tastes. I worked with a light miso in this week's recipes.
I often buy miso paste in my local Korean supermarket and have used it in all of this week's recipes. The main difference I've found between the Korean and Japanese pastes is that there are more whole soybeans in the Korean paste, so I usually press it through a strainer before using it.
Here are five new ways to cook with miso.
Miso-Glazed Eggplant: Called Nasu dengaku, this is a dish on many Japanese menus.
Roasted Winter Squash With Miso Glaze: Winter squash is another great candidate for glazing with miso.
Miso-Glazed Fish: A miso glaze based on a well-known recipe, but with significantly less sugar.
Miso Dressing: This tangy dressing can also be used as a sauce over grains.
Miso-Peanut Spread: A nutty, sweet and salty spread that can stand in for peanut butter.
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