Sweet white miso, for example, is made from fermented soybeans and rice, then aged for just a few months. The result is a smooth paste with a sweet, salty, savory flavor and a light golden color. Move up to red miso - usually made with barley instead of rice and aged for up to three years - and both color and flavor get more intense.
Your best bet is to stick with sweet white miso. Its mellow savory-sweet flavor is versatile and pleasant; the stronger miso can be an acquired taste.
Misos are widely available at most grocers, usually refrigerated in the produce section alongside other Asian ingredients. While there are less expensive options, try to get an organic brand. Many cheaper varieties are poorly made and use flavor and color additives to compensate.
Now that you have it, what do you do with it?
Soup is an obvious choice. Bring some water to a simmer and add thinly sliced veggies - carrots, shiitake mushrooms, cauliflower - and some cubed tofu. Simmer briefly, then mix 2 to 3 tablespoons of miso with 1/4 cup of water in a small cup. Add the diluted miso to the soup (this helps it dissolve better than adding miso directly to the soup). Simmer briefly, then slurp.
Miso also makes a great glaze for salmon. Mix 1/3 cup miso with 2 tablespoons lime juice, 1 tablespoon water, 1 clove minced garlic, 1 teaspoon wasabi powder, and 1 teaspoon soy sauce. Spread over salmon, then broil for 3 minutes uncovered, then 5 more minutes covered with foil.
Miso Mac and Cheese
Makes 6 servings
1 pound elbow pasta
1 tablespoon olive oil
Two 31/2-ounce containers (2 cups) shiitake mushrooms, thinly sliced
8-ounce container creme fraiche
3 tablespoons sweet white miso
11/2 cups grated Parmesan cheese
11/2 cups shredded cheddar cheese
1 teaspoon garlic powder
1/4 teaspoon hot sauce
Salt and ground black pepper
1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain and set aside. 2. Meanwhile, in a large, deep skillet over medium, heat the oil. Add the mushrooms and saute until well browned, about 6 to 7 minutes.
3. Move the skillet off the heat. In a small bowl, mix together the creme fraiche and miso, then stir that and the Parmesan, cheddar, garlic powder, and hot sauce into the mushrooms.
4. Once the cheese has melted, add the drained pasta. Mix, drizzling in some of the reserved pasta cooking water to get desired consistency, until the pasta is coated. Season with salt and pepper.
Per serving: 519 calories; 123 calories from fat (24 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 26 mg cholesterol; 70 g carbohydrate; 30 g protein; 4 g fiber; 1,058 mg sodium.
