miso

[seb]

thanks bruce for youor answer,

but my question is HOW to do miso, not how to use it...

any advice are welcome

thanks

seb

[Bruce Paine]

seb,

I take it that you are not looking for miso soup cooking recipes but instead are seeking how to "make" miso.

Okay here's a few sources:

How to make miso
( http://www.fits.co.jp/~kanemitu/misomaking.htm )

( http://www.hori.t.u-tokyo.ac.jp/994/...miso/miso.html )

How miso is made
( http://www.sphere.ad.jp/takeya/e-how.html )

How Miso Is Made
( http://www.xvx74.dial.pipex.com/miso_making.html )

Miso Production : The Book of Miso (Shurtleff, William, Book of Miso, V. 2.)
by William Shurtleff, Akiko Aoyagi
( http://www.amazon.com/exec/obidos/AS...871192-5926513 )

Culinary Treasures of Japan/the Art of Making and Using Traditional Japanese Foods
( http://www.gomf.macrobiotic.net/Books_Cook.htm )

Book of Miso - Shurtleff and Aoyagi; 1976; 618 pp; $5.99
( ( http://www.gomf.macrobiotic.net/Books_Cook.htm )
( http://www.macrobiotics.org/kistorebooks.html )

Is this what you are looking for?

Thank you, very much.

Bruce Paine

1. Soak wakame sea vegetable (1 1/2-inch
piece per person) for 5 minutes and then cut into small pieces.

2. Add to cold water and bring to a boil.
Meanwhile, cut vegetables into small pieces.

3. Add the vegetables to the boiling broth
and boil all together for 2 to 4 minutes until vegetables are
soft and edible.

4. Dilute miso (1/2 to 1 flat teaspoon per
cup of broth), add to soup, and simmer for 3 to 4 minutes on
a low flame.

5. Occasionally a small portion of shiitake
mushrooms can be included with the other vegetables.

Note: Please vary the types of vegetables
every day and include leafy greens often.

Other Soup Suggestions:

1. Grain and Vegetable Soup: Add leftover
cooked grains to basic miso soup or make fresh millet or barley
soup with vegetables.

2. Bean and Vegetable Soup: Add leftover
cooked beans to basic miso soup or make a fresh soup using lentils,
chickpeas, or

precooked beans.

3. Squash Soup: Cut and cook butternut, buttercup,
acorn, or other fall-season squash in water until it dissolves.
Season with a

pinch of sea salt or a dash or shoyu.