As the summer season approaches we fire up the grill and sweep off the deck. Our weekends become filled with cookouts and picnics. Whether you are a guest or a host you will at some point be thinking about what to bring or serve at a bar-b-que. Traditional coleslaw and potato salad are a must. However, introducing a new twist on old classics is a great way to make your spread stand out from the rest. Adding a miso based dressing to your coleslaw can be one way to make your dish stand out from the old standards.
Miso paste is made from a mixture of soy beans, rice, and/or barely that have been fermented. The paste is fermented with a mixture of salt, water, and a fungus which gives it some major health benefits. It has a very potent and salty flavor so you will most likely be using it in small amounts. The miso varies by color and intensity of flavor. Usually the darker the paste color the richer the flavor.
White Miso: This is the mildest of the varieties. It is made from soy beans that have been fermented with a large percentage of rice. It is great for first anyone diving in for the first time. It’s fermentation time is the shortest making it slightly sweeter than other miso’s. It is great for marinades or dressings like recipe featured.
Yellow Miso: This miso can appear light brown or yellow in color. It is made from a mixture of soybeans, barely, and a small percentage of rice. It is a great addition to soups, glazes, and marinades.
Red Miso: This is typically much saltier and the flavor is more concentrated. It usually looks like a deep red or almost brown looking color. It is great for hearty dishes such as roasting vegetables, braises, and stews.
Miso can be found in plastic tubs the refrigerated section of your grocery store. After you use it at home it is best to store in the refrigerator with a piece of plastic wrap covering the surface. Get ready to add some extra depth to already delicious dishes. Try this recipe for Garlic Miso Slaw and give the grill some competition!