{"id":833,"date":"2006-12-26T12:31:00","date_gmt":"2006-12-26T12:31:00","guid":{"rendered":"http:\/\/blog.beliefnet.com\/chatteringmind\/2006\/12\/building-better-miso.html"},"modified":"2006-12-26T12:31:00","modified_gmt":"2006-12-26T12:31:00","slug":"building-better-miso","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/chatteringmind\/2006\/12\/building-better-miso.html","title":{"rendered":"Building a Better Miso"},"content":{"rendered":"<p>Ever wonder why the miso made from store-bought miso paste isn&#8217;t as good as the miso you&#8217;re served in Japanese restaurants? Not long ago, I asked the man behind the counter of our local sushi carryout about this, and he said, &#8220;Well, some restaurants use this seasoning salt.&#8221; I studied the bottle and passed it back to him, noting, &#8220;Well, that has MSG in it.&#8221; <\/p>\n<p>&#8220;Then, do you know about Bonito flakes?&#8221; he asked, presenting me with a package of dried fish flakes that listed no harmful salts or preservatives.<\/p>\n<p>Now we always pour clear hot water through a strainer of Bonito flakes, also known as &#8220;katsobushi,&#8221; when making miso (which, by the way, should never be boiled). The flakes lend the broth a richer flavor, and give it a nice smell. <\/p>\n<p>Add small cubes of firm tofu, finely sliced scallions, and a dried seaweed flake (available in most health food stores today), and you have a soup that will bolster you better than a mug of coffee when your energy flags in the late afternoon.<\/p>\n<p>At the <a href=\"http:\/\/eomega.org\/\" target=\"_new\">Omega Institute for Holistic Studies<\/a>, miso is often served for breakfast with diced carrots and translucent cooked white onions floating in it. I&#8217;ve trained my older son to enjoy miso in the mornings, and I think it launches him into his day with a warm feeling in his belly.<\/p>\n<p>THE BEST OF CHATTERING MIND.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ever wonder why the miso made from store-bought miso paste isn&#8217;t as good as the miso you&#8217;re served in Japanese restaurants? Not long ago, I asked the man behind the counter of our local sushi carryout about this, and he said, &#8220;Well, some restaurants use this seasoning salt.&#8221; I studied the bottle and passed it&hellip;<\/p>\n","protected":false},"author":24,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-833","post","type-post","status-publish","format-standard","hentry","category-best-of-chattering-mind"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Building a Better Miso - Chattering Mind<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/chatteringmind\/2006\/12\/building-better-miso.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Building a Better Miso - Chattering Mind\" \/>\n<meta property=\"og:description\" content=\"Ever wonder why the miso made from store-bought miso paste isn&#8217;t as good as the miso you&#8217;re served in Japanese restaurants? 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