Quotes About Miso

Marinating chicken in miso adds lots of character to the meat with little work.

I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.

During the strict macrobiotic chapter of my life, I ate miso soup every day for breakfast and sometimes with dinner as well.

Umami is the savoury meatiness in seaweed and miso and soy sauce. It is, to a large extent, the concept that enables Japanese cuisine to be healthy and attractive at the same time.

Fermented Soy (tempeh and miso)

Miso makes a soup loaded with flavour that saves you the hassle of making stock.

Stir-fried spring vegetables over miso polenta is the meal equivalent of wanting it so badly to be spring yet recognizing it is 40 degrees outside with a brisk headwind no matter which way you are facing.

The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in Tokyo, virtually every style of ramen exists.

Miso is another fermented whole soy food. This thick paste is commonly mixed with hot water to make a delicious soup that's a staple in Japanese cuisine. If you want to give it a try, I suggest white miso, which has a mellower flavor than red miso.