The Best White Miso Paste at the Supermarket
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- Опубліковано 24 кві 2020
- Tasting expert Jack Bishop challenges Julia to a tasting of white miso.
Read about the full tasting: cooks.io/3bwFJf2
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I wonder how much not having strong preferences is related to it being a less familiar food. I find that sometimes preferences form with more exposure and experience to pick up differences.
soy sauce is a by product of miso production. Marukome is the beginner miso and the most classic in flavour. If no one has ever tried miso butter pasta, it’s so good
I always enjoy the thoughtful analysis of these comparison episodes. Thanks!
I used to use sweet white miso to make sunflower seed cheese. A very brief fermentation and a nice mild spread!
Love these taste test. Thanks
I can't believe she ate like a teaspoon of miso loool... dedication
Excellent presentation! I love the comparisons you give between products. Thanks so much.
Hello Ladies! Just love ALL your shows! Your whole cast...wonderful!
I love Miso soup. I've never had it in any other way. I don't think my local market carries it but next time I need groceries I'll look to see what brand they have if they do carry it. I might have to order it online.
Very informative video!
Please don’t stop making this series
Hikari-miso is the brand I buy without trying the others, glad to know it’s the top choice. 👍
Miso soup is great with tofu, seaweed and green onions. Sometimes I sprinkle with chili powder for some zing. YUM!
Got on here to check equipment reviews of toasters. Ha! So Much great stuff to see from ATK! Thanx! Was surprised to see this on miso.Yamabuki came doctor reommended to me about twenty yrs ago as guaranteed no MSGs. These others can be fairly heavy with it. So I have stuck with this one. If a brand tastes really great... it could be Happy Tongue!
He's GREAT
She ate so much of it I'm blown away😂
This is off topic of the video but if ATK wants to tackle the dough recipe from a pizzeria in Milwaukee Oregon called Pietro’s Pizza I would be grateful.
two words: *DOUBLE DIPPING.* UGH. One spoon, 4 bowls. COME ON GUYS.
It’s probably gonna get thrown away anyway 🙄
@Jekku
There are very few things more disturbing than for a cook to double dip. HUGE turnoff. It's like telling the whole world, "Don't eat the food I cook, because I've spit in every dish!"
INEXCUSABLE!!! 😠😡😤
I love bean curd. I loved fermented stuff. I like the taste of miso in Japanese, Korean fare, etc. However,sometimes it makes me light-headed like a lot of people, perhaps a slight allergic reaction or a Chinese restaurant syndrome thing.
Could be the sodium?
Actually miso has been available before the 1960s: in Hawaii and wherever there is a Japanese community. Some of it made locally, as in Hawaii and Los Angeles, or imported from Japan.
Barbara Webb that’s why she said “readily” available. As in easy to find in the US and not just the Asian communities.
It also became popular through the "macrobiotic diet" fad
I actually buy Marukome lol.
I used to buy a dark brown miso master years ago and dont know what one it was. can you do a type of miso taste test please. Thanks
Almost sure it was "red miso". I get the Miso Master red, most often -- good stuff!
She got hungry and greedy with that paste 😂
Well now I wished there was a flavor description w/ miso pastes the same way wine does.
Eat it with slices or sticks of cucumber.
Alexis Iscah Yes! Gochujang is good as a cucumber dip too!
Hello!
America test kitchen - NO miso soup is complete without DASHI seasoning , can be KELP (seaweed) or from Dried LITTLE fish ( Niboshi) ,
you will find adding a littlie or Either or BOTH to miso soup Brings out more Flavor and UMAMI.
i luv miso, however. WOW, she ate A LOT of miso! i am no expert, but i didnt think that was humanly possible! that would be like eating a tablespoon of salt with a drop of fish oil chaser!
Does anyone know what happened to Chris Kimball (I think was his name) thin guy who wore glasses? I liked him.
@John Lemons ATK/Cooks Country didn't renew his contract so that's why Bridget and Julia are ATK's hosts. He has his own show called Milk Street which is similar to ATK.
Go check out milk street... Also great. Curious aside, contentious ligation surrounds the non renewal of his contract and his subsequent creation of milk street. Sigh.
ATK is so much better without Kimball. The tension between him and and everyone on the show was palpable on screen (what it was like off-screen must have been miserable). He started ATK, and was finally edged out because he was so dictatorial. ATK sued Kimball for stealing recipes for his new show. Lawsuit was finally settled. Kimball lost. Rosie on Milk Street (Kimball’s new show) is terrific.
Thank you all so much.
Man I've just bean waiting for the pasting! Miso hungry now!
Sorry that was awful, I just *mashed* it all together! 😋
Going to buy Miso Master :)
That's what I always buy. It's a great choice!
I went to a Japanese resraurant where they served miso soup as an appetizer. It tasted delicious, like a mild chicken vegetable broth but the smell was horrendous. 'Barnyard' is how my friend described it. It smelled like that manure smell when you drive past a farm. I had to breathe through my mouth as I ate it. I just can't make that at home.
love miso paired with powdered fruits and peanut butters
skdkoc What are powdered fruits? Never heard of that.
Does miso go bad?
Given that it is fermented and very salty, I think it would stay good for a very long time, perhaps almost indefinitely. Sources online conservatively suggest several months to a year after opening, and probably even longer unopened. Even then it would probably not go bad so much as just lose some of its flavor.
I have a tub that says to use within a week of opening, but I have kept it in my fridge for like, 4 months now, it's almost gone but still good! It's the type of food that has historically been treated as very shelf stable.
I have a big tub ive had in the back of my fridge for a year, still good of not more dry and intense
I have some incredibly dark miso that is well over a year old, and just fine. (Too intense for everyday use.) Never seen miso go ‘bad’; fermented and salty, it keeps just fine.
Good thing I happened to buy the best 😅
Readily available since the 60's??????? I currently have 1 out of 4 supermarkets that carry the paste within a 10 mile radius and i live in DFW Texas.....
The problem may be Texas, ill give you that..
I had a recipe that called for white miso. I bought the one that ATK rated the best. Since I never used it before, I didn't know what it was supposed to be like. It is one of the worst smelling and tasting food products I have ever encountered. It basically ruins the taste of anything. Maybe I got a bad container, but I don't know if I would try miso again.
@johnk6749 sounds like you got a bad batch. I would have definitely taken it back and asked for another batch.
I wouldn't even know where to look for it in the grocery store. . Like Publix in Florida, where would you look for it? ?
Sunflower Baby it is usually found in the ethnic or Asian isle
I buy mine refrigerated...
@@SyntariaUnigami
Thanks 😊
Asian market or health food store
Hmm.. I bought the worst one. It's hard to find for me and this was my only choice. I have never used miso before and I still need to find a recipe to use it in. It will be an interesting experiment.
"worst" is really subjective when it comes to taste.
@@CrossoverPsycho
Taste is subjective, but it was a taste test, and they ranked them.
The OP bought the one they rated worst.
Taste being subjective is irrelevant to the comment. The OP said it correctly. The one she bought was rated the worst.
From marinades to vinaigrettes miso is very versatile.
Jack top shelf, New Yorker Rochester iiissshhh, top shelf🧼🦠🤚😷🗽🇺🇸👨🏻😉🎸🎸🎸🎸🎸🍸🍸🍸👊👊👊👊😱😱😱🇺🇸🗽🇺🇸🗽🇺🇸🗽🎬🍽
I have never used that before in cooking and it must be primarily for Asian cooking.
You can use it for a ton of stuff. One of my favorite uses is to mix it with butter for shrimp scampi. It adds a salty funkiness to whatever you use it in, kind of like cheese. Historically it's been primarily used in Asian cooking, yes, but there's no reason you couldn't use it for other stuff, like the aforementioned scampi, the salmon mentioned in the video, as a sauce for burgers, or anything else you think would benefit from the fermented flavor it provides.
Danielle Anderson ...for soup do you use it as a bouillon? Mixed with water.
I use red Miso for steak marinade.
@@lin1038 You can! It can be kinda of tricky to dissolve, depending on the brand, so what they usually do in Asian cooking is put it in a small strainer and swish it around in the water, so no large clumps escape. For sauces I like to use a food processor to make sure it's evenly incorporated, although I've had some success with a whisk as well.
@@lin1038 You also don't typically let it boil. For miso soup you use some sort of stock (fish/kelp/mushroom/whatever) and then add the miso at the end. I think it is supposed to lose a lot of its flavor if boiled but I havent actually tested that to know for sure.
Just FYI folks, toilets are tested by using Miso to replicate human waste. Have fun thinking about that next time you eat miso.
This is one of those cases where I wish ATK didn't rely on ranked choicers for products. There are potentially so many uses for white that I'm certain various miso brands would shine in disparate applications.
So for example, maybe you've trying an alternative cheesecake recipe, and you're experimenting with a steak marinade. Those two wildly different applications likely each have a brand that would shine more strongly for them, and rather than illustrate what a few brands did well, or botched, we increased get what is "best" as voted on by a panel of Bostonians who likely don't know good eating. If Burger King is still a thing, I don't trust the collective palettes of US Americans.
I mean, this is why they're America's test kitchen. I pretty much agree with you, but I also think they know what they're doing. Miso soup and the salmon glaze are representative enough of the most common uses for miso by everyday American home cooks. Bostonians may not know "good eating" like you apparently do, but then does the target audience of the show know any better? They're suiting their advice to their audience, and keeping it simple. I do a agree, though, that for myself, I don't take such tastings as gospel, but then I don't really wish that they did anything different with the tastings. I listen to others and try things myself. Usually these tastings will at least point you in the right direction.
I don't know what a ranked choicer is, but dont they have both volunteers who taste test and professional kitchen people who taste test as well?
I'm guessing you might be Latino maybe? That's just because most of the time I hear people make a point to say "US Americans" they're Latin Americans.
I could have agreed except for two incorrect assumptions and one deliberately snotty comment.
1. Your assumption that the tasting panel includes solely Bostonians.
2. Your assumption that Bostonian don't likely know good eats.
3. Your silly implication that if Burger King exists, Americans have poor palates.
Fast food, including Burger King, is popular all over the world. And if you sincerely believe that Americans have lousy palates, why in God's name are you watching and commenting on an AMERICA'S Test Kitchen video????
Hiii
I must try miso, I guess white first?
White miso is the mildest. I use the chickpea miso a lot for flavoring instead of bouillon. Vegans use it for flavoring and that’s where I got the idea. Good stuff!
@@americanmomma3025 ok thanks so much for your help 🙏 I'll try that first. I always wondered what it tastes🙋🙏 like. I think soup first?
Molly Lentz correct me if I’m wrong, but isn’t miso already vegan cus it’s just fermented soybeans? Now, the soup may not be vegan depending on the stock.
Fun fact: Miso is to soy sauce as curds are to whey. FWIW
Actually not true! You're thinking of tamari, not soy sauce.
Surly Ogre, not correct at all.
Awesome
White Miso on Chicken Breast?
The sodium in miso is Very High. Ouch
It's not that bad actually. You don't use a ton of it usually, and most recipes have salt added in that can be left out or reduced to control the overall saltiness of the dish.
I wish Jack had put South River Miso in the line-up. It's organic, non-GMO, and made in the USA w/ century-old method that develops maximum probiotics. Jack, come on -- honor your country, honor your audience ʕ•́؈•̀ʔ
xjAlbert Shouldn’t he honor the miso’s country of origin-Japan?
@DANonPC Yes and No. The bean paste was developed in China first as a culinary staple. However, the origin of the product that the Japanese know of as miso is rather inconclusive. In this specific instance, I’m referring to miso as of Japanese origin out of convenience for the casual viewers but also the culinary usage of the miso showcased in the video align with Japanese cooking more than that of the Chinese.
White people recommending miso?! Hahah
It's a misconception to think that miso is used in asian cooking; it's true only in the sense that Japan is in Asia. Outside Japan and maybe Korea, no other asian countries used miso as a key ingredient -- not China, Vietnam, Thailand, or India.
eeeee using the same spoon to taste the miso Paste
Yes.
Any one else get annoyed how she kept eating the miso throughout the entire video?
Is she using the same spoon for everything... gross
There's nothing gross about it. She is not sharing her spoon or her miso.
What's wrong with you?
@@ananouri3583 they will have to throw away each bowl full of food, or she will have to eat them. Waste of food just for being unhygienic. They should had placed a different spoon for each, it wasnt so hard!
@@Nanapoo
That's illogical imo. They weren't going to put that little bit of miso back into the container anyway. It's just miso, not caviar. Now they just have to wash one spoon rather than washng several. It's not unhygeinic for one person to eat with one spoon.
@@carowells1607 So because miso is not caviar, I guess you mean miso is cheap, so its ok to throw it away, because its cheap?
Is it better to waste perfectly ok food and throw it away than to wash a few spoons? No. Typical wasteful, lazy American logic.
@@carowells1607 Yes. They will probably throw It away. Let's hope so! That aside, it LOOKS unhygenic, and it calls into question how she observes food handling practices. Her saliva is in every one of those samples.
People eat FIRST with their eyes!