Miso is definitely an ingredient that is slept on in my opinion. It offers such an incredible salty, umami flavor that is unmatched! It does have somewhat of a pungent, strong flavor, making it a perfect standout star ingredient for any recipe, but can also be intimidating to work with. My advice: when using it, it is best to not use lots of complicated ingredients, because they could cover the beautiful flavor of the miso. This recipe does a beautiful job of allowing the miso flavor to standout, and blend with the other ingredients used.
A little bit about umami: it is one of the five basic tastes. It is savory and meaty in taste. The flavor perceived by the brain is complex and is addicting, giving you the urge to lick your fingers LOL. Monosodium glutamate (MSG), the flavor enhancer used by all fast food chains, Chinese restaurants and a lot of foods you would probably never expect, makes food addicting because it activates your umami taste buds. This makes everything taste so much better! And is why I love miso so much!
In this recipe, I used red miso. There are 3 types of miso pastes: red, yellow and white. Red is salty and strong in flavor. It gives an extreme umami flavor, with just a little bit!. Yellow miso is a blend between white and red miso, a happy medium. White miso is the most mild type. It is less salty and pungent, making it very versatile. If you are using miso for the first time I recommend getting white, maybe yellow miso, to dip your toes into the beautiful world of miso, because it will be easier for you to incorporate into more dishes.
For this dish, you can use any type of miso, I do think red adds a better flavor because of how strong the flavor is, but use what you have or feel comfortable using for other recipes!
I hope you make this recipe, especially with 4th of July weekend coming up! It is definitely a favorite! Let me know what you think! Enjoy!!!!
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