Miso is a dark soybean paste that has been aged in wooden barrels for three years. There are several types of miso: mugi, hacho, and kome. Mugi miso is for everyday use, particularly good for temperate weather, of medium strength, and made of soybeans, barley, sea salt, and water. Hacho miso is stronger in taste, good for cold weather, yang in tendency, and made from soybeans, sea salt, and water. Kome miso is the most mild in taste, particularly used in hot weather and for women and children, and is made from soybeans, brown rice, sea salt, and water.
Miso has a beneficial action on intestinal bacteria similar to that of fermented milk. Miso is also very high in easily assimilated proteins. Mix ¼ teaspoon miso with a little water and add to 2 cups hot water for an invigorating broth; add it to any soup for a bouillon flavor. Take care to add miso toward the end of the cooking, however, and do not boil it or some of its healthful properties will be destroyed. Miso can be used uncooked in dips and sauces and spreads. Here is delicious sandwich filling.
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MISO BUTTER
½ cup miso
Water
1 ½ cups sesame tahini
· Mix the miso with a little bit of water to make a smooth paste. Add tahini and blend well. Very good on a slice of dark whole grain bread. This will keep a long time refrigerated.
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