Urban Platter Shiro Miso Paste, 300g
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- Miso is the elegant Japanese term for fermented soybean paste a staple of Japanese cuisine
- A deeply savoury Japanese seasoning, great for soups, marinades and stews
- Miso is a bit of an acquired taste but will most certainly grow upon you over time
- Urban Platter - simply good food
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Urban Platter soya miso paste is a traditional fermented Japanese staple food and seasoning that has been long prized for its rich taste and concentrated goodness. Made from whole soya beans and a unique koji fermentation culture it is naturally aged in cedar wood kegs over many months at ambient temperatures. This slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami (referred to as the fifth taste after sweet, sour, bitter and salt). Urban Platter soya miso paste is a short-aged Kyoto style miso with a wonderful creamy richness and a slightly salty sweetness, traditionally made in small batches to maintain its special quality. It's light colour may darken over time due to natural ageing but this does not alter its flavour. White miso was historically reserved for the rich and royalty because it is made with lots of rice koji, which was very expensive at that time. However, now that rice is less expensive, white miso can be enjoyed by everyone and every day. Try using a little in mashed potato instead of milk or in creamy soups instead of cream. It is also perfect for party snack foods such as dips and salad dressings. How should miso be stored. Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. However, it really depends on climatic conditions and personal preference. High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging. How salty is miso. Salt plays an integral part in many fermented and pickled foods. It acts as a check to the fermentation process, creating foods with optimum nutrition but preventing them from spoiling.
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My regular use Add 1-2 spoons dissolve in 4-5 spoons of water and add in last 5mins of macroni upma..
Add it in any of your soups, noodles taste like cheesy.
They bring world gourmet items to all of india through amazon, but they do it half assed, like this one here...
First the colour is wrong, Shiro means white, implies that the paste should be in yellowish-white in color. The irony here is they themselves mention it in the label and put a wrong product inside it.
Second, the process of making authentic miso paste is a complex process but with simple ingredients, As for as I'm concerned, this ain't an authentic miso paste, It's just garbage, literally. All they added is some boiled soyabeans, rice vinegar, sugar and salt and mixed them together... the process is very long and complicated, and they didn't even follow it.