I am aways looking for some way to improve a dish quickly. Though this takes 6-12 hours depending on what is marinaded, I would let it sit for an hour and call it good.-Mike
6 Tbs. (90 ml) organic white/yellow miso*
2 tsp. (10 ml) each: olive oil, honey, and rice vinegar
¼ cup (60 ml) water
1. Mix together and add to the tofu, meat, or fish.
2. Marinade an hour or longer.
*Miso 味噌 is a Japanese paste made from beans and grains. Good alternative is gluten-free tamari.
Beans include: soybeans, chickpeas, and adzuki (all are gluten-free)
Grains, on the other hand, can be either gluten-free or not. Check the label:
1. gluten free: rice (kome or genmai), millet (kibi), buckwheat (sobamugi), amaranth, and quinoa
6 Tbs. (90 ml) organic white/yellow miso*
2 tsp. (10 ml) each: olive oil, honey, and rice vinegar
¼ cup (60 ml) water
1. Mix together and add to the tofu, meat, or fish.
2. Marinade an hour or longer.
*Miso 味噌 is a Japanese paste made from beans and grains. Good alternative is gluten-free tamari.
Beans include: soybeans, chickpeas, and adzuki (all are gluten-free)
Grains, on the other hand, can be either gluten-free or not. Check the label:
1. gluten free: rice (kome or genmai), millet (kibi), buckwheat (sobamugi), amaranth, and quinoa
- Eden Foods' Gen Mi Brown Rice Miso
- Shiro Miso
- South River Miso's adzuki bean, chickpea, golden millet, garlic red pepper and hearty brown rice misos
- Edward and Sons has 4 instant miso soup: original golden vegetable, traditional with tofu, reduced sodium, and Japanese restaurant style
- Mugi Miso
- Tsubi Miso
- barley miso
Make your own miso:
beans
koji fungus
lots of salt
huge stones
1. Fill a tall tube with beans, koji fungus, and salt.
2. Put the lid on and weight down with the stones.
3. Ferment for months to years.
Each vat contains about 6 tonnes (6.6 tons=132,000 lbs.) of miso;
buy a small container at the store instead.
Try Dressing with Miso:
