Anagram & Information om | Engelska ordet MISO

Exempel på hur du använder MISO i en mening

• Morita's family was involved in sake, miso and soy sauce production in the village of Kosugaya (currently a part of Tokoname City) on the western coast of Chita Peninsula in Aichi Prefecture since 1665.
• It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple.
• Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions.
• Along with suimono (clear soups), miso soup is considered to be one of the two basic soup types of Japanese cuisine.
• Originally, "miso" was written as 三十, indicating the 30th day, though misoka sometimes fell on the 29th due to the varying lengths of the lunar month.
• Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami.
• Hatchō miso (八丁味噌) is a dark miso paste made using a process of steaming soybeans (instead of boiling) followed by maturation in cedar barrels under the weight of 3 tons of carefully stacked river stones for at least 2 years.
• It is famous for its katsuobushi processing plants, which produce the chief flavoring ingredient—dried fish flakes—found in Japanese miso soup.
• Many of the families in Kujū still live a traditional Japanese lifestyle, with extended families living together, houses with real shoji - rice paper sliding doors and tatami mats, and people eating rice, fish and miso soup for breakfast.
• The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant.
• A popular food in Japan, it is commonly eaten with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup.
• The Hondas grew rice, potatoes, daikon radishes, and carrots, and also made and sold miso and soy sauce.
• Mame Kojiru (豆っこ汁) is a kind of bean used in making dango, a dumpling that is eaten both on its own and as an additive (in miso soup broth, for instance).
• It is used in miso soup, negimaki (beef and scallion rolls), among other dishes, and it is in wide use as a sliced garnish, such as on teriyaki or takoyaki.
• Additional products include Shiitake mushrooms, chestnuts, yuzu, chickens, bancha tea, wasabi, melons, strawberries, Japanese yams, cucumbers, turmeric, milk, miso, trout, fish products, crabs, wood products and pottery.
• Tonjiru is usually made by stewing thinly sliced pieces of pork, alongside vegetables, in dashi stock, and flavoured by dissolving miso.
• Doenjang : soybean paste like miso, but containing some whole and partially crushed beans, fermented in crocks until very mellow.
• The rations issued by the Imperial Japanese Government usually consisted of rice with barley, meat or fish, pickled or fresh vegetables, umeboshi, shoyu sauce, miso or bean paste, and green tea.
• Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.
• A version from the Niigata Prefecture eaten in mountain areas used rice husks and other grain flours to make a dough, stuffed with vegetables and cooked in miso.

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