Miso Paste — Melissas Produce

Di uno scrittore di uomini misteriosi

Last updated 29 maggio 2024

Melissa’s offers three varieties of Cold Mountain Miso Paste; Light Yellow, Mellow White and Red. While miso is probably most recognized in the US for its use in miso soup and Asian cuisine, it’s a highly versatile, secret ingredient that can be used in any cooking style. Made from fermented soybean paste, miso’s flavor profile ranges from light to deep, depending on color and type. Yellow and white misos are mild, with balanced sweetness, saltiness and umami—perfect for sauces, glazes, salad dressing and baking recipes. One way to bake with miso is to blend it into butter and incorporate it into cookies and caramel. Red miso is rich and salty, with a strong umami kick and pronounced soy flavors. Add to burgers and slow-roasted stews for that secret ingredient effect to level up your classic recipes.

Quantity/Pack:
Seasonality: Year Round
Origin: USA

Melissa’s offers three varieties of Cold Mountain Miso Paste; Light Yellow, Mellow White and Red. While miso is probably most recognized in the US for its use in miso soup and Asian cuisine, it’s a highly versatile, secret ingredient that can be used in any cooking style.

Made from fermented soybean paste, miso’s flavor profile ranges from light to deep, depending on color and type.

Yellow and white misos are mild, with balanced sweetness, saltiness and umami—perfect for sauces, glazes, salad dressing and baking recipes. One way to bake with miso is to blend it into butter and incorporate it into cookies and caramel.

Red miso is rich and salty, with a strong umami kick and pronounced soy flavors. Add to burgers and slow-roasted stews for that secret ingredient effect to level up your classic recipes.

Tasty produce pairings include yuzu, ginger, sweet potatoes, cauliflower, eggplant, kale, asparagus and mushrooms.

Cold Mountain, in Los Angeles, California, has been perfecting the art of making miso since 1976. Making miso in California’s dry weather is not easy. Miso is fermented with the ingredient koji, which relies on humidity to grow. California’s dry weather isn’t well-suited to the process. But, thanks to strategy and testing, the company has continued to grow, bringing authentic Japanese flavor and traditions to the U.S.

Gluten-Free, Non-GMO, Kosher Certified, Non-Diary

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