Discover Bachan's new miso paste: a must-have in your kitchen.

 

Bachan's, the makers of our most popular Japanese barbecue sauces, have launched a new variety of miso that you can order from their website. The latest flavor joins the outstanding range of original, gluten-free, savory and yuzu flavors. What I love about Bachan sauces is that they are one-step seasoning: all you have to do is sauté the veggies, starch, or meat before cooking (or while it's already cooked). , and voila, you're at dinner. 

 But let's focus on this new miso product that  is unique. That particular ingredient, miso, is an important ingredient to incorporate into the crease of the eyelid.What makes miso so special and how do you use it? 

 What is miso? 

 miso is a traditional Japanese fermented soybean paste  made with salt and koji, a fungus used to ferment the beans. You probably know it from miso soup, which is often served as an appetizer in sushi restaurants, but its uses go well beyond soup. In fact, this fermented soybean paste is so beneficial it's one of the things you should  always have in your fridge.

 How does miso taste? Beautifully complex, 

 Miso essentially captures the essence of the flavor, namely umami, all at once. There are many types of miso, usually classified by color, e.g. B. white, red or mixed. The division into three categories is almost oversimplified. So if you want to learn more, this introduction to Epicurious is a good place to start. 

 How do you use miso in cooking?

 While traditionally used as a soup base, miso can also be used in marinades, sauces and glazes, making it the latest addition to the Bachan range. You can mix it with butter, stir it into sauces, or use it as a secret ingredient in  salad dressings. It's also generally vegan, but as always,  check the ingredients list to be sure. 

 The use of miso in recipes is not limited to Japanese cuisine either. This Caramelized Mushroom Pasta recipe uses miso to bring out the natural flavor of the mushrooms.We're also big fans of spaghetti carbonara with miso butter, a great combination of Italian and Japanese cuisine. 

 But one of the most interesting aspects of miso is that it's also useful in candy. Miso as an ingredient in candy was particularly fashionable about 10 years ago; Here is a Wall Street Journal article for reference. Because it's salty, spicy, and complex, it's an incredibly good complement to the sweet flavors of cookies and caramel. Sure, culinary trends come and go, but that doesn't mean  the combination isn't delicious anymore.For proof, try this miso ramen halva candy recipe, which pairs miso nicely with sugar and tahini.

If you buy a tube of miso paste from the store—it's so common it's now sold in most supermarkets—be sure to keep it refrigerated. Once opened, it has a shelf life of up to a year. Just check  it occasionally to make sure it's not moldy. To prevent the color from darkening, simply place a piece of plastic wrap directly on the dough surface  to avoid contact with air. This will prevent the miso from oxidizing. 

 

 Of course, once you've used miso, there's no problem keeping it fresh  because you'll quickly find yourself adding it to everything.Once you get the hang of it, you'll need to add it to your shopping list more often than you think.