id: 695

name: Miso

flavor_bible_name_variants: miso,miso and miso soup,miso dried,miso red,miso soup,miso sweet,miso white

flavor_bible_pairings_ids: beef,chicken,duck,fish cod,fish salmon,garlic,ginger,honey,legumes,lemongrass,marinades,mirin,mushrooms,mustard,oysters,pineapple,rice brown,sake,salad dressings,sauces,sesame oil,soups,soy sauce,steak,stews,stock chicken,sugar,tofu,vinegar rice,walnuts

status: draft

source: foodb,flavor_bible

food_db_name: Miso

flavor_db_name_variants: miso

name_scientific: null

description: Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus k?jikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a very wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. [Wikipedia]

itis_id: null

wikipedia_id: Miso

picture_file_name: 717.jpg

picture_content_type: image/jpeg

picture_file_size: 66987

picture_updated_at: 2012-04-20T09:31:18.000Z

legacy_id: null

food_group: Soy

food_subgroup: Soy products

food_type: Type 2

created_at: 2011-12-13T00:03:37.000Z

updated_at: 2020-03-12T21:00:16.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: true

public_id: FOOD00695