A question about miso

[Ground Elder]

Oil + onion + tahini +miso + lemon juice + water makes me quite happy.

Not only is it nice to eat but it also protects against against radiation sickness, which is always handy.

I consider tahini to have no other purpose than making this sause.

Hummous

 

[skate23b]

i love miso too,i have it on toast with tahini,didnt know it was protecting me against radiation sickness tho! my favourite miso is mugi which i think is made from barley?
dont like 'genmai' which is sweeter,is that what's known as white? i use miso as stock in soups and gravies but as you can kill the good stuff by boiling it i always add it at the end, its easier to mix in if you dissolve it in warm water rather than hot or cold...curious but true. i eat loads of it but do sometimes worry about salt content,cos salt is salt,right? does anyone have anything to say about that?

 

[Greebozz]

I remember when the only stuff you could buy was in shrink wrapped plastic that you cut the corner of and squeeze out. I always thought is would be great fake cat poo to wind someone up with. Not to mention protecting you from radiation, I tried it one but run out after I had covered half of my body with it.

 

[rowan]

I tried some on toast after reading a few posts here, and it was gorgeous
It was nice with a bit of peanut butter too

 

[gaijingirl]

A good guide to the different misos can be found here:

http://www.soya.be/miso-varieties.php

Miso is also delicious used in lots of other ways...

one of my favourites is nasu dengaku

But you can also make great nabe (stews) with it... in winter (especially in Northern Japan) we would have a lot of nabe... they would either be shoyu (soy sauce) or miso based and sometimes we would have kimuchi nabe (which is amazing on a very cold snowy day)... basically everything goes into the pot and you eat as you go.... it's very much a make it up as you go along thing, but there's a good guide http://www.bluetreegallery.com/bluetreehouse_recipe_misonabe.html leaving out the miso and adding either shoyu or kimuchi will make the other kinds I mentioned that are popular....