Glossary

Miso

Miso - a fermented paste made predominantly from soy beans, miso was first made in China. An extremely versatile ingredient, it can be used to make miso soup, to flavour pickles or grilled dishes, or thinned and made into a dressing. As a general rule, the darker the colour, the stronger the flavour. Existing in many forms, there are 3 main types: - Shinsu miso is the most commonly available and widely used, it originates from the central Honshu region of Japan. - Aka (or red) miso is often used in eastern Japan for soup. - White (shiro) miso, also known as saikyo miso, is the palest and sweetest miso and is used in Kyoto for miso soup. Also excellent in dressings.

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Hot Tips

Rescuing burnt garlic

Burning garlic will make it taste bitter and unpalatable, however if you do burn your garlic while heating it in olive oil (the basis of so many French and Italian meals) simply strain out the garlic pieces - the oil will have taken on much of the flavour of the garlic already and will impart this through your dish.

Glossary

Black Limes

Also known as Basra or Omani limes, these are sun-dried limes from the Middle East, used in stews or to make tea.

 
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