cshenk wrote on Sat, 17 Jan 2009 13:09:59 -0500:

> "James Silverton" wrote
>> cshenk wrote

>>> Same here. My miso is in the freezer but as you probably
>>> know, it doesnt actually 'freeze'. Stays soft enough to
>>> finger off however much we want.
>>
>> Thanks for the tip; I did not know that but it keeps for
>> months even in the regular fridge. That's just as well as one
>> container is usually about 500g and costs $4 to $5.

> Welcome! What confuses me is recipes from Hawaii that refer
> to a 'tub of miso'. This must be a mixed with water product
> as real miso wouldnt be usable in that way unless feeding 50
> folks ;-)

> I imagine it's a prep like i know how to make where you mix
> miso and water to to a thin paste then use to marinade then
> cook the fish in.

I've never tried that but miso-sake (sherry is just as good if you don't
have sake handy) is a good marinade for salmon roasted at 500F. The
recipe that I have suggests serving the salmon with a 1:1 mixture of
orange and lemon juices and well fried shitake mushrooms.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not