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Old 09-07-2014, 05:27 PM
Location: Whispering pines, cutler bay FL.
1,912 posts, read 2,561,506 times
Reputation: 2069


Ok stupid me is currently seeing the mind of a chef and I for one am always challenging myself and cooking different ethnic dishes...David Chang comes on and literally disses American miso products so without research I purchase RED miso paste, which should be for extremely experienced cooks. there is a small part of me that wants this but it is VERY limited because of the strong flavor profile.

I hope the Asian supermarket will let me trade a un opened product if it is cold for white Miso.

There have been certain mistakes that I have made in the past that I regret and this thread is about that culinary mistakes.

My mistakes are:

Buying fruit too early (green stage) and expecting it my home to ripen better.
Buying dried herbs when I could easily make my own and better. ( commercial dry herbs are at least a year old)
Ginger paste or any other herbal paste, paid the price for being lazy.
For years buying spegetti sauce when homemade is soooo much better.
Thinking that anchovies are only for pizza, those little suckers are favor bombs!

So tell me what mistakes you made, I am sort of un decided with the red miso and going back and working with white miso.Both products are from Japan so it is expensive but supposedly worth it.
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Old 09-09-2014, 06:38 PM
Location: Florida (SW)
45,730 posts, read 20,823,058 times
Reputation: 47019
I prefer the red miso paste; it is more rustic or less refined than the white....which is preferred in the cooking style of Kyoto...(fancy and very refined).

Red miso paste is the most commonly used miso in the Kyushu area...and that is where my in-laws live and where my DP grew up. I like the earthy deep flavor of the red miso. I do have white miso paste in my fridge and I when I use them.....I mix them together.

I find I don't use miso as much as I thought I would. For miso soup we usually use the instant. I sometimes use miso to marinate pork cutlets and sometimes mix it in a salad dressing.
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