Know your miso

In this digital universe, food bloggers follow other food bloggers. So when I learned that the Taste Canada Awards had honoured Diversivore for top food blog, I had to sniff out the story.

Sean Bromilow writes from Richmond, British Columbia. Atypical in the food world, he writes from the unique perspective of bachelor’s and master’s degrees in biology. He combines his passions for science with food.

One blog in particular caught my attention: chrysanthemum greens with miso dressing. Or to be authentic, this Japanese-inspired recipe is called Shungiku No Goma-ae. Made from fermented soybeans, miso deserves more attention in our food culture for what it can add in umami flavour. As a fermented food, it contains probiotics which are good bacteria for digestion.

There are three main types of miso: white, yellow and red. White miso is fermented for a shorter time, resulting in a sweet and mellow flavour. Yellow miso is darker in colour and is suitable for soups and glazes. Red miso is more assertive with its pungent flavour, and as such, can overpower milder ingredients. It’s found in the condiment aisle.

If you’re new to using miso, then this recipe is a good place to start. While chrysanthemum greens might not be handy, plenty of other Asian greens are. The sauce combines two tablespoons of white miso with a similar amount of sesame paste, firm tofu and then one tablespoon each of rice vinegar and tamari.

Here’s the recipe:

Get more mileage out of miso.