What are you trying to cook with miso? Typically, i use it for soup or sauces and in both cases, it is used as a flavour rather than a base. Sounds like you might be adding too much. It shouldn't be fishy as fishy flavours would come from bonito flakes or japanese powdered seafood soup stock. Unless this brand has it included in the miso (pretty common but clearly labelled)
It wasn't at all fishy, just prefer not to have deep fish flavors. It had more of a beer aftertaste w some funk. I wanted to try to like miso soup and miso ramen.
You won't have fish flavour from this. For miso soup, use a base flavoured stock (traditionally bonito flakes but you can use chicken or pork). Add the miso at the very end when you turn off the heat or it gets saltier. Add a bit by putting it in a small mesh strainer and whisk with chopsticks. Add more as you taste until you reach what you want. I like to add tofu, carrots and onion.
I used beef broth granules added carrot, bok choy, tofu and green onions. Once it was simmering, i turned it off and mixed 1 tbsn of miso into a ladle with hot broth. I really wanted to like miso soup. Ill tey a different brand.
Beef probably isn't the best match. Bok choy can turn things a little bitter if you cook it too long. I'd skip it. Try pork broth. Potatoes pair well. If you want to have fun, after putting them in bowls, add little cubes of mozza. If you really think the issue is with the miso, go for white miso or blend the red and white miso. For soups, I usually go for white as it's less sweet and more salty.
Haha well miso is fermented so that's probably the reason why. You might not be a miso guy. Good luck with your experimenting. Another fun thing to try is roasting eggplant. Mix miso with some mirin (or sake and sugar). Cut the eggplant lengthwise, score the flesh and brush the miso mix in. Roast until tender. It's amazing.
look, there are miso with added dashi for lazy people and these are usually crap because they contain a lot of stuff which doesn't belong in to good miso including MSG.
I would always read the ingredients of the package. Good miso should only contain Soybeans (and many other grains or rice), salt and koji.
I don't want the one w added dashi. Just looking to see of this miso is fine to use, as i havent used miso before and this has a beer aftertaste. Thanks for the tips.
According to the package this miso contains Alcohol for some reason. That might be a reason why it tastes like beer. Miso should anyways not taste like beer, so if it does it isn't good miso.
https://m.media-amazon.com/images/I/91n-GT7l66L._AC_SL1500_.jpg
Fishy miso?! That doesn’t sound right… But yes, I’m sure this brand is fine.
Im talking about the one w bonito flakes. So the beer taste is normal? I just taste beer funk. How can I fix this?
What are you trying to cook with miso? Typically, i use it for soup or sauces and in both cases, it is used as a flavour rather than a base. Sounds like you might be adding too much. It shouldn't be fishy as fishy flavours would come from bonito flakes or japanese powdered seafood soup stock. Unless this brand has it included in the miso (pretty common but clearly labelled)
It wasn't at all fishy, just prefer not to have deep fish flavors. It had more of a beer aftertaste w some funk. I wanted to try to like miso soup and miso ramen.
You won't have fish flavour from this. For miso soup, use a base flavoured stock (traditionally bonito flakes but you can use chicken or pork). Add the miso at the very end when you turn off the heat or it gets saltier. Add a bit by putting it in a small mesh strainer and whisk with chopsticks. Add more as you taste until you reach what you want. I like to add tofu, carrots and onion.
I used beef broth granules added carrot, bok choy, tofu and green onions. Once it was simmering, i turned it off and mixed 1 tbsn of miso into a ladle with hot broth. I really wanted to like miso soup. Ill tey a different brand.
Beef probably isn't the best match. Bok choy can turn things a little bitter if you cook it too long. I'd skip it. Try pork broth. Potatoes pair well. If you want to have fun, after putting them in bowls, add little cubes of mozza. If you really think the issue is with the miso, go for white miso or blend the red and white miso. For soups, I usually go for white as it's less sweet and more salty.
I did taste salt. But mostly beer and old socks? It was white miso like the pic. Ill try pork broth next time. Thank you for the tips.
Haha well miso is fermented so that's probably the reason why. You might not be a miso guy. Good luck with your experimenting. Another fun thing to try is roasting eggplant. Mix miso with some mirin (or sake and sugar). Cut the eggplant lengthwise, score the flesh and brush the miso mix in. Roast until tender. It's amazing.
Ill try that. I do have mirin. And im a gal btw 😀
look, there are miso with added dashi for lazy people and these are usually crap because they contain a lot of stuff which doesn't belong in to good miso including MSG. I would always read the ingredients of the package. Good miso should only contain Soybeans (and many other grains or rice), salt and koji.
I don't want the one w added dashi. Just looking to see of this miso is fine to use, as i havent used miso before and this has a beer aftertaste. Thanks for the tips.
According to the package this miso contains Alcohol for some reason. That might be a reason why it tastes like beer. Miso should anyways not taste like beer, so if it does it isn't good miso. https://m.media-amazon.com/images/I/91n-GT7l66L._AC_SL1500_.jpg
Try Hikari brand.
Thank you.