Miso, the salty, fermented soy-based paste used in Asia, is gaining popularity with American cooks. Excellent for recreating the flavors of meats and cheeses in vegetarian foods, miso is also an aid to digestion and is reputed to protect against cancer and heart disease. Soyfoods specialist Louise Hagler explores the nutritional benefits of enzyme-rich miso and describes the many varieties of miso available today. Discover how to use miso to enhance main dishes, sauces, soups, salads and salad dressings, spreads, vegetables, and even sweet treats.
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