from an economical, ecological, religious, health or humanitarian point of view-tofu can serve as the basic source of pro- . tein just as it has since ancient times for the millions of vegetarians throughout East Asia where it has come to be known as the "meat of the fields" and ''m~at without a bone." from "What Is Tofu?" WHAT IS MISO? Miso, or "fermented soybean paste," is one of East Asia's most important soybean foods. An all-purpose, high-protein seasoning and basic staple, it is used in many of the same ways that we in the West use salt. Delightfully Varied; Highly Versatile Miso has no equivalent among Western foods or seasonings. Its smooth or chunky texture resembles that of a very soft peanut butter, or a firm cottage cheese. The most widely available and traditional of the many natural varieties come in warm, earthy colors ranging from tans and russets through deep ambers and rusty reds to rich chocolate .browns and loamy blacks. More modern varie'ties come in sunlight yellows and creamy beiges. Each miso has its own distinctive flavor and aroma, which, for the darker, more traditional varieties, is savory and sometimes almost meaty, while for the lightercolored types it is subtly sweet and de(icately refreshing. To the sensitive palate, no two varieties of miso taste the same; the range of flavors and colors, textures and aromas is at least as varied as that of the wor.ld's finest wi~es ~r cheeses. ' November 1976 RAIN Page 5 Miso is prized by cooks for its almost unlimited versatility. It can be used like bouillion or a rich meat stock in soups and stews; like Worcestershire, soy sauce or ketchup in sauces, dips and dressings; like cheese in casseroles and spreads; like ' chutney or relish as a topping for grains or fresh vegetabl,e slices; as a gravy base with sauteed or steamed vegetables; or even like vinegar as a pickling medium. Used in many of these ways for centuries in Japanese kitchens, it has set its distinctive mark of deep, rich flavor on the entire'panorama of Japanese cuisine and added zest and variety to a diet which has long consisted primarily of grains, land-and-sea vegetables and the many varieties of tofu. · · A Nutritional Treasure Trove Miso is a remarkable source of essential nutr·ients, especially high-quality protein; the average amount of protein in all , varieties is about 13 percent, and the maximum approaches 20 percent. These figures compare very favorably with chicken (21%), beef i:>r cottage cheese (20%), hamburger or eggs (13%), and whole dairy milk (3%). Miso is also a powerful protein booster due to its abundance of the very amino acids lacking I NEIGHBORHOOD INDUSTRY: a semi-traditional tofu shop 1.1 Curding Barrel Settling Containers I Cauldron Deep-frying Area
RkJQdWJsaXNoZXIy NTc4NTAz