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THE TREND INGREDIENT MISO

There are lots of flavour-boosters in the canny cook’s larder, from Worcestershire sauce to salted anchovies, but there’s nothing quite like miso. Once you’ve experienced its umami-ish depths, you’ll never let your supply run out
PHOTOGRAPH GARETH MORGANS

STYLING REBECCA NEWPORT

WHAT YOU NEED TO KNOW ABOUT MISO

It’s an intensely flavourful Japanese paste made from soya beans fermented with, variously, rice, barley, wheat or rye. Salt is added and it’s then puréed. There are lots of different colours and types of miso, depending on what it’s made from and how long it’s been fermented for – usually, the darker the paste, the longer the fermentation and the stronger the flavour. In the UK the white and red varieties are the most readily available. White miso (right), known as shiro miso, has a mild, almost sweet, flavour. It contains more rice and has been fermented for less time than red, or aka, miso (below right). Once opened, miso lasts for ages in the fridge.

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About Delicious Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.
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