MISO SPICY-MALTY (Barley Miso Paste) is ideal for use as a gravy with meat and meat substitutes. Barley miso is also a first choice for cooking with beer. Marinades and hearty meat broths are also excellent.
The application is very simple:
- For a broth: Mix 1-2 teaspoons of MISO paste with 6 teaspoons of water and add more water
- dark sauce: mix 1-2 tsp miso paste with 6 tsp water and add
- Marinade: Mix 1-2 tsp of MISO paste with 6 tsp of water and then mix with 2 tsp of oil and stir briefly.
- Salad dressing: 1 tsp miso paste, 1 tsp vinegar, 2 tsp oil, 2 tsp water
Cooking basics | marinating:
The word "marinate" is originally derived from the French word "mariner," meaning "to soak in salt water." In gastronomy, the term "pickling" is often used for this purpose. Originally, food was placed in brine to preserve it for long sea voyages. Today, marinade refers to the placing of raw meat, fish, meat substitutes, and vegetables in a spicy, acidic, or saline liquid. This allows the spices, acid, and salt to penetrate deeply into the food, significantly enhancing its flavor and making it more tender.
Ingredients | What's in it
Only the bare essentials—German barley, German soy, water, Luisenhall ancient sea salt—nothing more. A starter culture is added to initiate the fermentation process, and plenty of time for maturation is added, along with artisanal and passionate production.
