tag:blogger.com,1999:blog-1161145992070861069.post7712964764214901363..comments2024-02-25T07:11:38.732-05:00Comments on Small Bites: You Ask, I Answer: MisoAndy Bellattihttp://www.blogger.com/profile/04994079922078627050noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1161145992070861069.post-46768919465677336772009-01-07T23:53:00.000-05:002009-01-07T23:53:00.000-05:00Thanks for sharing that, Kristin!Thanks for sharing that, Kristin!Andy Bellattihttps://www.blogger.com/profile/04994079922078627050noreply@blogger.comtag:blogger.com,1999:blog-1161145992070861069.post-36289798899450930302009-01-07T16:30:00.000-05:002009-01-07T16:30:00.000-05:00thanks for the infothanks for the infoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1161145992070861069.post-11644921849086207032009-01-07T09:35:00.000-05:002009-01-07T09:35:00.000-05:00Here's a miso soup recipe: http://steamykitchen.co...Here's a miso soup recipe: http://steamykitchen.com/blog/2007/05/20/simple-10-minute-miso-soup/<BR/><BR/>People who are trying miso for the first time should be aware that there are lots of different kinds of miso.<BR/><BR/>Here are a few that are commonly found in the U.S.:<BR/><BR/>Shiro miso: I find that most people favor Shiro miso for making miso soup. It's a light color and is the sweetest/mildest miso. It also has less sodium than the others.<BR/><BR/>Genmai miso: another popular miso, made with brown rice. It's a medium color and has more sodium than the others b/c it takes more salt to make miso from a whole grain.<BR/><BR/>Hacho miso is the darkest and richest flavored miso b/c it's aged the longest. It's very thick and almost black in color.<BR/><BR/>Sometimes people mix the various kinds of miso to get the color/flavor they want. If I were buying it for the first time I would stick with Shiro miso.Kristinhttps://www.blogger.com/profile/13182964850610210699noreply@blogger.com