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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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Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
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