I don’t know what I would do without miso. It’s a key element to almost everything I make. I read that in Japan miso is as important as cheese is in France and you can go to specialty stores and seek out whatever miso you like from hundreds of different kinds. There are similarities to the two victuals. Both are craft foods that have been around for hundreds of years and, since they are fermented, vary greatly depending on the ingredients used, the weather, and even the processing. According to Japanese mythology, miso itself is a gift to mankind from the gods to assure lasting health, longevity, and happiness. Basically, it is made by cooking soy beans, mixing them with salt and a culturing agent called koji which is a fermented grain and then it’s aged in wooden vats. I became very interested in making my own after reading Wild Fermentation years back but, with the intense heat in Texas, I’m always a bit leery of trying my luck at fermenting. I’m excited, because later this year in November the author of that book Sandor Ellix Katz is coming to Austin for the fermentation festival so I really want to go and learn more about our unique issues.
As it is now, I buy all kinds of miso and usually have a couple of different ones in the fridge. For a while I was hooked on the Dandelion Leek one from South River pictured above but I always have a white on hand and keep trying different kinds. Anywhere where mustard is called for I sub in miso. I love love love simple creamy tahini miso dressing on roasted vegetables, bowls, or even salads. I think miso gravy is amazing. To make any sort of cheesy vegan recipe miso is a must. Of course, most people think of miso soup when they think of miso and I do enjoy the simple Japanese version in the winter but I’ve also learned you can add miso to just about any soup and it will improve it. It’s basically salty fermented goodness packed with protein and probiotics which makes it a perfect vegan food.