Tim Anderson on miso
We caught up with chef and author, Tim Anderson, and asked him to explain to us: what is miso and how to use miso paste at home? It turns out there are many different types and each has its purpose.
In this video, Tim explains some of the kinds of Japanese miso and what we can use them for plus picks out two of his favourites to taste and give us his personal opinion on.
Thanks Tim!
The video is split into chapters:
- Introduction
- What is miso
- Yuzu miso
- Aka dashi red miso
So hopefully, this has helped introduce miso and some of its uses. Tim chose to taste the Yuzu Miso by Kantoya and the Aka Dashi Red Miso by Tsurumiso. As he explains in the video, there are many more for you to explore, such as the White Miso which is great for baking as well as marinades and the Awase Miso, which sits between the white and red varieties and is great to have on hand for general purpose cooking.
We have also added a Hatcho Miso to our range, which is a premium 2 year aged, dark and velvety paste, along with Plum, Dare & Sakekasu misos.
As Tim says, there is a whole world of miso so best to try as many as possible and find your favourite!