If you open your refrigerator and do not find a tub of miso paste, you are at a disadvantage–a disadvantage for which I feel somewhat responsible.
A quick scan of my 90+ Sly Rooster recipes (the fact that I still don’t have a Recipe Index is killing me and I will remedy this issue over my summer hiatus) reveals that I have shared only two miso recipes over the course of this blog. Albeit, the Edamame Miso Dip is a total crowd-pleaser and the Carrot Soup with Miso and Sesame is downright delicious. you still may not have been convinced to seek out miso and keep it tucked in the back of your fridge.
So, here are some quick facts about miso:
* Miso is made by fermenting rice and/or barley with soybeans.
* Miso is an excellent source of protein and contains all of the essential amino acids.
* Miso aids in digestion and the assimilation of nutrients.
* Miso will keep in the refrigerator in a closed container for 9+ months.
How to find miso:
* Miso paste is packaged in plastic containers (generally round or rectangular).
* Miso is most often shelved in the refrigerator section, usually near the tofu.
* Many large supermarkets now stock miso paste, but you can definitely find it in Whole Foods and other natural stores such as your local co-op.
* Miso comes in many colors (the most common being white, yellow, red), with white being the most mild in flavor and therefore the most versatile.
But most importantly, miso is downright delicious. It’s flavor can best be described as a combination of salty and sweet.
The following recipe for Miso-Sesame Cucumber Salad is yet another reason why you should seek out miso paste immediately. This simple, quick, fresh, delicious salad will be devoured by adults and children every time you serve it–which will likely be each time you fire up the grill the summer. Even if you only use your miso for this recipe (and I hope that my aforementioned facts convince you to try other miso recipes), I guarantee that you will never regret buying that first tub.
The recipe comes from my beloved Bountiful cookbook by Todd Porter and Diane Cu–a book that I am committed to cooking my way through. Enjoy!
- 1 English cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 Tbls vegetable or grapeseed oil
- 1 Tbls fresh lime juice
- 1 Tbls rice vinegar
- 1 tsp sesame oil
- 1 tsp miso paste
- 1 tsp soy sauce
- 1 tsp sugar
- In a large bowl, combine the vegetable or grapeseed oil, lime juice, rice vinegar, sesame oil, miso paste, soy sauce and sugar.
- Stir until sugar dissolves.
- Add the cucumbers and onions. Toss to evenly coat.
- Chill for a minimum of 20 minutes.