And I had hunch that the savory idea of roasted fruit or berries might be a nice pairing with salty,
fermented white miso.
Not exact matches
Miso paste (
white)--
Fermented soybean paste mostly used in Japanese dishes.
White miso provides some subtle sweet - but - salty tones, and of course, brings beneficial bacteria as it is a
fermented food.
3 tablespoons dwenjang (
fermented soy bean paste) or red
miso 2 1/2 tablespoons gochujang (red chile paste) 2 tablespoons mirin wine or sherry 2 teaspoons roasted sesame seeds 1 teaspoon sesame oil 1/2 cup thinly sliced green onions,
white and green parts, about 4 medium
**
White miso paste really helps give that
fermented cheese flavour.
Stick with
white miso (
fermented soybean paste) for this dish.
Ingredients: Carrots, butter, green cabbage, golden raisins, olive oil,
white miso, mustard, red wine vinegar, salt, pepper,
fermented red cabbage, parsley, cilantro, roasted almonds
I started by making a warming mushroom broth with dried porcini in which I whisked my favorite
white miso paste (
fermented soybean paste), garlic and ginger that...