Beware ! Miso is high in sodium
Jan 8th, 2007 by Susan
Miso: This paste is made from fermented soybeans, salt and various grains and comes in several varieties, from sweet and white (shiro) to yellow and salty (inaka) to red and salty (ala) to brown (hatcho). All are used to flavor soups, sauces, dressings and stews and are high in protein (especially the hatcho variety). The flavors may change with prolonged cooking, so it is best to add miso near the end of cooking a dish. Generally, miso is high in sodium and should not be used in combination with salt. One teaspoon of miso is equal to approximately 1/2 teaspoon of table salt.
