streetwaver
後輩
- 22 Feb 2012
- 3
- 0
Hey guys. So in recent months I've become very interested in Japanese food, and of course, miso is an incredibly important staple in the cuisine. Being that I don't speak/write Japanese (but I'm interested in learning) and have only a few months experience with the cuisine, I'm looking for some help to find the best quality miso pastes I would be able to find in California. Luckily I live in San Diego, and we have a few great Japanese markets in the area (namely Nijiya and Mitsuwa, among others).
So far I've bought the following:
Saikyo Shiromiso
and Honzukuri Shiromiso
(I have no real idea about the quality of either of these)
The Saikyo stuff is very different, and I knew that before buying it. It results (tell me if I'm doing something wrong), in an almost milky but slightly sweet soup, and seems more suitable for other purposes such as marinading (which worked beautifully). The Honzukuri stuff seems like your standard white miso, and works well for soup although I still would maybe enjoy a bit more bite.
Anyways, could anyone here recommend some high-quality white, mixed or red miso pastes that might be available in my area? I prefer to buy products of Japan in this area; I just assume they'll be superior to most foreign stuff. I'm also assuming I can't get any Honda Miso products here in California, which is a shame because I hear their Saikyo miso is top quality.
As a said note, could someone maybe school me a bit on the amount of miso paste you use per cup of dashi stock? Perhaps some of my less-than-stellar results are coming from using too little miso, but probably not too much. That said, the Honzukuri actually has made some pretty lovely bowls of soup, to be fair to myself.
Thanks!
So far I've bought the following:
Saikyo Shiromiso
and Honzukuri Shiromiso
(I have no real idea about the quality of either of these)
The Saikyo stuff is very different, and I knew that before buying it. It results (tell me if I'm doing something wrong), in an almost milky but slightly sweet soup, and seems more suitable for other purposes such as marinading (which worked beautifully). The Honzukuri stuff seems like your standard white miso, and works well for soup although I still would maybe enjoy a bit more bite.
Anyways, could anyone here recommend some high-quality white, mixed or red miso pastes that might be available in my area? I prefer to buy products of Japan in this area; I just assume they'll be superior to most foreign stuff. I'm also assuming I can't get any Honda Miso products here in California, which is a shame because I hear their Saikyo miso is top quality.
As a said note, could someone maybe school me a bit on the amount of miso paste you use per cup of dashi stock? Perhaps some of my less-than-stellar results are coming from using too little miso, but probably not too much. That said, the Honzukuri actually has made some pretty lovely bowls of soup, to be fair to myself.
Thanks!
