Cooking with Miso

For many people making the transition to natural foods, there is a problem of interesting other family members. For families with a commitment to healthful eating, cooking for guests who are not accustomed to this way of eating can be a challenge. Miso helps bridge this gap. It brings a depth of savory flavor and a satisfying complexity to simple fare.

For the same reason that miso aids digestion, it is also a great natural tenderizer. When used in marinades its enzymes break down the complex molecules of vegetable fiber and animal protein into more readily digestible forms. At the same time its flavor penetrates the marinating foods.

The powerful enzymatic action of unpasteurized miso is a natural digestive aid and tenderizing agent. In the digestive system rniso enzymes aid the body's own resources in breaking down complex food molecules. Foods such as beans, tomato products, and raw tofu may cause digestive discomfort. Miso helps balance and digest these foods.

As a salting agent, miso supplies much more in terms of flavor and nutrition than plain salt without salt's harshness. When substituting miso for salt, add approximately one level tablespoon of any sweet, light miso or two level teaspoons of dark, salty miso for one-quarter teaspoon salt.

Both dark and light misos are suitable for certain special uses. In general, miso is a good choice when you are looking for a salting agent, digestive aid, or tenderizer.

Mixed with sweet, tangy, or pungent ingredients such as mirin, rice syrup, rice vinegar or fresh ginger, dark miso can be used in refreshing sauces. Remember that dark miso is stronger in taste than sweet miso, so use it sparingly.

In contrast, dark, saltier misos combine nicely with beans, gravies, baked dishes, and vegetable stews and soups. For a simple and delicious fall or winter vegetable dish, try adding sweet chunky vegetables such as winter squash, carrots, or parsnips to saut

Cooking with Miso