Within our oral perception, there are four primary tastes that we experience when we eat or drink:
- Sweet
- Sour
- salty
- Bitter
One of the new comers on our oral perception block is umami, which is savory and the fifth taste in our oral perception. Oral perception defines for you what you like to eat, what you won’t eat (okra) and what you love to eat.
Japanese cuisine has given us Miso, pronounced “mee-so.” This is fermented soybeans with other grains that creates a thick paste of undiluted umami. Umami is the je ne sais quoi that makes food just, taste yum, yum delicious.
The first time I experienced miso, I wondered where this paste had been all my life. Many people know miso as the base for Japanese style soups, but it can be use for so much more than a soup base. Create glazes, marinades, sauces, dressings, stir fries, dips, seasonings, condiments and so much more. And the only thing that will limit you, is your imagination. When you understand the different types of miso and what they can add to your cooking and eating experience the sky and the stars are limitless. In addition to the flavor miso imparts to your culinary creation, it brings major health benefit too. Miso is a fermented food that provides both eater prebiotic and probiotics, which means that it has a positive impact on the digestive system.
There are many ways of getting prebiotics and probiotics into your diet without having to resort to taking a supplement. Miso, which has a serious extended shelf life, especially if stored in the refrigerator is cheaper than a jar of prebiotics and probiotics. Not to mention that you can do so much more with miso. I also believe that it is easier for the body to assimilate what is needed when vitamins, minerals, prebiotics and probiotics etc. are ingested as a whole food, rather than a supplement derived from food. Nature really does provide what you need to stay healthy.
There are several types of miso available, with some of the new varieties made from brown rice, and garbanzo beans to create a non-soy version. In the Western world the most common are:
White Miso (Shiro Miso)
White miso is actually a very pale-yellow in color. Typically, it is made from soybeans and white rice with a short fermentation time. This produces a sweet and mild flavored paste that can be used as a marinade particularly for seafood and dressings, vegetables, salad etc.
Yellow Miso (Shinshu Miso)
Yellow miso is a light golden-brown color and is typically made from soybeans and barley. The fermentation period is longer than that of the white miso, making the flavor saltier and richer, rather than sweet and acidic. Yellow miso is a multi-purpose paste that can for dressings, marinades and also be used as a condiment.
Red Miso (a.k.a. Miso)
Red miso is a rich reddish-brown color that has the longest fermentation time and a larger ratio of soybeans to other grains. Tangy, pungent and salty with red miso a little goes a long way. This is used for hearty meals, braised recipes and stews.
Mixed Miso (Awase Miso)
Mixed miso is a light red/golden-brown color that is a blend of white and red miso. This miso is the most versatile and can be used in any dish you are wanting to create. The flavor profile is determined by how much you use. Use less miso for dressings and seafood marinades and more for soups, stews and braised recipes.
Chickpea Miso
Chickpea miso is golden yellow in color and is made from a fermentation of garbanzo beans and brown rice. It is soy and gluten free and has a sweet, nutty and slightly salty taste. It can be used in the same way that all soy-based miso is used, marinades, soups, stews, dressings, and as a condiment.
I suggest that you start out with the yellow (Shinshu Miso) or mixed (Awase Miso) miso paste. The recipes that I create using a specific miso paste can always be substituted with yellow or mixed. Checkout Crispy Miso Honey Tofu With Chili Oil
