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Two types of MISO-ZUKE
300 JPY
※This is digital item
MISOZUKE_EN.pdf
793KB
Cooking level: Beginner
Duration: 30 minutes
Number of pages: 3 pages
*Please refer to the photos for samples on each page.
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MISO-ZUKE is a dish in which MISO can be said as the main ingredient. Marinating fish or meat in MISO-based sauces creates a unique flavor while reducing the bloody smell.
The most common MISO used for MISO-ZUKE is white MISO. White MISO is sweet and low in salt, and goes well with a wide variety of ingredients. MISO-ZUKE is also called "SAIKYO-ZUKE," but this term was originally used only for those made with SAIKYO MISO, a type of white MISO.
Rice MISO, the most common type of MISO is also used for MISO-ZUKE. This type of MISO is less sweet and more salty than white MISO. This MISO has a wide range of uses, including MISOSHIRU and simmered dishes, so many people would always have this.
In this recipe, let's make two kinds of MISO-ZUKE, with white MISO and rice MISO.