MISO Miso is a rich salty condiment that characterizes the essence of Japanese cooking. The Japanese begin their day with a fortifying bowl of miso soup and use the miso to flavor a variety of foods in other meals throughout the day. Making Miso is a household art in Asian countries, comparable to the American practice of canning foods. To make miso, soybeans and sometimes a grain such as rice, are combined with salt and a mold culture, and then aged in cedar vats for one to three years. Most miso that is made in western countries is produced in a similar manner, although "quick" miso is also available. This quick Miso is generally inferior in taste. Miso is actually a group of condiments. The addition of different ingredients an variations in length of aging produce different types of Miso that vary greatly in flavour, texture, color and aroma. In Japan, different types of miso are prepared and evaluated much the way Westerners judge fine wines and cheeses. Buying And Storing Miso Miso is available in natural food groceries and in Asian Markets. Store Miso in the refrigerator where it will keep for several months. The white mold that sometimes forms on miso is harmless. It can be scraped off or mixed into the miso. Using Miso Use Miso to flavour soups, sauces, dressings, and marinades, and to make delicious pates. Use it in place of anchovy paste in recipes or as substitute for salt or soy sauce in recipes. Becaus emIso is high in sodium, use it sparingly. One quarter cup in a quart of water makes a savoury soup stock. A tablespoon of miso mixed in to a cup of hot water produces a low calorie broth to sip for an asfternoon snack. NUTRITIONAL VALUE OF MISO Calories 71 Protein 4 grams Fat 2 grams Carbohydrate 9 grams Calcium 23 milligrams Iron 1 milligram Zinc 1.25 milligrams Source: Composition of Foods: Legumes and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook 8-16. Revised December 1986