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Miso paste?

beanthere_dunthat

18 years ago

I feel stupid asking this. I should know the answer.

Miso is basically fermented soy past, so does it go bad quickly or go out of date? I bought a pack a while back and completely forgot about it until I went digging into the very back of the fridge tonight. (There is no date on the package that I can find.)

Also, if you have any miso recipes (besides the usual miso soup), I'd love 'em.

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Comments (10)

centralcacyclist
18 years ago
Apparently it's sturdy stuff.

Here is a link that might be useful: Miso paste.
compumom
18 years ago
I happen to have a recipe on hand that our market was distributing. Ironically, I just came across it again today!
It's courtesy of Gelson's Markets.

Cabbage Salad with Miso Vinaigrette
Serves 4

Miso is a fermented soy food that contains healthful bacteria like that found in yogurt. I use it to make a tasty dressing for this colorful and crunchy salad which contains four of my ten favorite foods.

- Jessica Siegel, Registered Dietician

INGREDIENTS:
1 1/2 teaspoons Cold Mountain mellow white miso paste
1/2 teaspoon Grey Poupon Dijon mustard
5 teaspoons balsamic vinegar
1 tablespoon Napa Valley organic extra virgin olive oil
1/4 teaspoon black pepper
1/2 small purple cabbage, halved, cored, thinly sliced
8 ounces mixed small heirloom tomatoes, halved or quartered, depending on their size
4 ounces MannÂs stringless sugar snap peas (1/2 bag)
1 ripe mango, diced
1/3 cup Flanigan Farms walnut halves and pieces

DIRECTIONS:
Â In a small bowl whisk together miso, mustard and vinegar. Continue whisking and add olive oil and pepper. Whisk until dressing is uniform.
Â Place cabbage, tomatoes, sugar snap peas, mango and walnuts in a salad bowl. Toss with dressing and serve.

Each 1 1/2 cup serving contains:
Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
170
10 g
1 g
0 g
0 mg
120 g
21 g
4 g
14 g
5 g
32% DV
94% DV
6% DV
8% DV

Â© Arden Group, Inc. All Rights Reserved
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beanthere_dunthat
Original Author
18 years ago
MMm...that looks good. And a way to use cabbage, too. That's a bonus since I'm the only one in the family who will touch cabbage.

OK, so it looks like it's ok to eat. I do wish it came in smaller packages.
Thanks. :)
rachelellen
18 years ago
Miso keeps just about forever in the fridge.

Sesame-Miso Dressing

4 T red miso
2 T sesame
1 1/2 T sugar
1 T mirin

Toast the sesame seeds until fragrant in a dry pan. If you have a Japanese suribachi (a mortar with ridges in the bottom) grind them in that, if not, use a mini food processor or spice mill to grind them into a sort of dry paste. Mix in the rest of the ingredients. Sometimes I add a little lemon juice if I want the dressing more tart.

This is a great dressing for cooked green beans, broccoli, cauliflower, carrots etc. I also like to take the small, tender stalks from the middle of the celery bunch, slice them into matchsticks and toss with this dressing.

The dressing has a very strong flavor, so use less than you might think you need at first and then add more to taste.
centralcacyclist
18 years ago
What is mirin? (asks the resident rube)
readinglady
18 years ago
Mirin is a low-alcohol sweet rice wine, about 40% sugar.

I always thought Miso was akin to radioactive isotopes - a half-life in the thousands of years. With the fermentation and the salt it's almost indestructible.

Misoyaki Salmon
from Sticky, Gooey, Creamy, chewy
4-6 fresh wild salmon filets (about 1-1 1/2 pounds)
1 cup sake
1 cup mirin
1/2 cup orange juice
1 cup sugar
1 1/2 cups white "Shiro" miso paste
2 tablespoons red "Aka" miso paste
1 tablespoon soy sauce
1 tablespoon cooking oil

To make the marinade, combine mirin, sake, orange juice and sugar in a sauce pan. Bring to a simmer, stirring constantly until sugar is dissolved. Continue to simmer for 3-5 minutes, until the alcohol burns off.

Remove from heat and whisk in soy sauce, white and red miso paste until until mixture is creamy. Set aside to cool.

When marinade is cooled, pour it into a bog zip-loc bag with the salmon and seal. Gently massage the marinade into the salmon, coating the fish well. Marinate in the fridge for 1-2 days.

When ready to cook the fish, preheat oven to 350 degrees F. Take filets out of the plastic bag and wipe off the marinade. Pat fish dry.

Heat oil in a large fry pan or skillet over medium-high heat. Sear salmon filets 2-3 minutes on each side.

Remove the pan to the oven and bake until fish is cooked through. Serve plain or with the sauce of your choice.

I put in a link below to the source blog for this recipe.

Carol

Here is a link that might be useful: Sticky, Gooey, Creamy, Chewy
rachelellen
18 years ago
I forgot to add that if you don't want to go out and buy Mirin just so you can have 1 T, I have often used regular sake and upped the sugar by about a teaspoon. You can even get away with using dry sherry.
beanthere_dunthat
Original Author
18 years ago
That salmon looks good, too!

And now that I'm not living BFE, I can get my hands on both good salmon AND mirin. :D
compumom
18 years ago
Hey Renee, last night I made that cabbage salad for DH--minus the fruit, nuts and snap peas. Just cabbage and dressing and he LOVED it! As he said, balsamic, miso and olive oil, what could be bad? LOL
beanthere_dunthat
Original Author
18 years ago
Good to hear. :) I'm going to the grocery tomorrow and have the produce ingredients on the "to buy" list.

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