sorry... I did mean the soup, and that was perhaps the correlated item.

I will be putting a few drops of fish sauce in my drinking water to find
out, and then do the same with some dashi.... in lieu of visine of course
hehehe



"Musashi" > wrote in message
m...
> No no...miso is a thick paste made from soybeans and fermented. There is
no
> fish in miso.
> The dashi (stock for the miso soup) will usually have stock from bonito or
> anchovies or kelp,
> or in some combination.
>
> "Christopher" > wrote in message
> ...
> > although you're likely correct dan, and i don't know the foods that
> well...
> > Musashi suggested that it's possible that miso can be made with a fish
> based
> > stock... unless i was mistaken... again... i don't know, anyhow... just
> > ending an all nighter of work... I will take my leave.
> >
> > 8-)
> >
> > "Musashi" > wrote in message
> > . com...
> > >
> > > "Christopher" > wrote in message
> > > ...
> > > > I've never had this happen with miso soup and green tea, but have
had
> it
> > > on
> > > > regular occasion with Tom Yum Gai ( a Thai soup, with lemon grass
and
> > > > galangal, or Thai ginger)
> > > >
> > > > at any rate, it's very fast acting, within an hour. Not painful...
> just
> > > > fast.
> > > >
> > > > is there "fish sauce" in miso soup. or is fish sauce a Thai thing?
> > > >
> > >
> > > Fish sauce is called Nanpura in Japanese, i think maybe its the Thai
> word
> > > and consists of anchovies and salt.
> > > Miso soup is mainly Miso (soybean paste) and Dashi (stock). If there
is
> > > anything in
> > > common here it would be that Dashi can be made with Katsuobushi
(shaved
> > > bonito),
> > > Iriko (dried anchovies) and Konbu (kelp).
> > > Is it possible that you are having a reaction to stock from anchovies?
> > >
> > >
> > >
> >
> >
> >
> > "Musashi" > wrote in message
> > . com...
> > >
> > > "Christopher" > wrote in message
> > > ...
> > > > I've never had this happen with miso soup and green tea, but have
had
> it
> > > on
> > > > regular occasion with Tom Yum Gai ( a Thai soup, with lemon grass
and
> > > > galangal, or Thai ginger)
> > > >
> > > > at any rate, it's very fast acting, within an hour. Not painful...
> just
> > > > fast.
> > > >
> > > > is there "fish sauce" in miso soup. or is fish sauce a Thai thing?
> > > >
> > >
> > > Fish sauce is called Nanpura in Japanese, i think maybe its the Thai
> word
> > > and consists of anchovies and salt.
> > > Miso soup is mainly Miso (soybean paste) and Dashi (stock). If there
is
> > > anything in
> > > common here it would be that Dashi can be made with Katsuobushi
(shaved
> > > bonito),
> > > Iriko (dried anchovies) and Konbu (kelp).
> > > Is it possible that you are having a reaction to stock from anchovies?
> > >
> > >
> > >
> >
> >
> >
>
>