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Build a Meal

Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

Nabe

BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Ingredient in the Spotlight: Akamiso (Red Miso) & Shiro Miso (White Miso)

Tuesday, June 22nd, 2010
おみそは作る物じゃない!買う物だ!Roughly translated "Miso isn't something you make but something you buy!" That's what my aunt said in protest when my uncle (who was raised on my grandmother's homemade miso) asked his wife to start making miso for him. I guess she thought of miso like ketchup. How many people would go through the painstaking process of making ketchup? It's so easy to buy at the grocery store. The funny thing was that she was convinced that she could find store bought miso to satisfy my uncle. After about 100 different varieties of koyu miso (expensive high quality miso) and a few years later, she finally gave up and asked my grandmother how to make it.

I'm not going to post my grandmother's miso recipe because...well I don't have it. I buy miso. One of these days I hope to learn.

For now, I wanted to talk about the different types of miso. The most common types of miso are awase miso, akamiso and shiromiso. Akamiso (Red miso) is named after reddish brown color and shiro miso (white miso) for it's pale golden color. Lastly there is awase miso or mixed miso.

I found a really nice chart that summarizes the differences between akamiso and shiromiso.
Ingredient in the spotlight-miso comparison
Source:http://www.takeya-miso.co.jp/tpc0201.html

Shiromiso
Ingredient in the spotlight-white miso

Akamiso
Ingredient in the spotlight-red miso

tags: Akamiso  Shiromiso 
I know that you probably avoid giving us specific brands, but how do I choose a good miso when I'm at the Japanese market? There are so many manufacturers, and I suppose I could taste-test all of them, but I don't have a refined enough palate to know what I'm looking for. Thanks, Umamitopia.
— Mariko, June 23rd, 2010
IMHO, the more expensive the miso, the better. This is where I do believe that you "get what you pay for." I stay away from any type of "American" miso you find at health food stores. Also, all the miso I buy is at least $10 a tub and up.
— Joseph, November 15th, 2012
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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