If the recipe calls for red, can I use white?
Sam is a trusted home cook.
It really depends on the dish. Red is a more earthy flavor for more autumn and winter dishes. White is more spring and summer.
Personally I like miso soup with red miso.
Is there a particular recipe you plan on using?
Yes, the recipe is udon, creamy roasted kabocha squash, shitakes and a light miso broth. I think the red would probably be best, right?
Yes, with the squash for a autumn dish the red balances; it all depends on your tastes and somewhat the season.
If white is all you have try it. If's it's still warm where you are it could work well--maybe up the soy-sauce in the recipe, and/or grind up some toasted sesame seed, or use toasted sesame oil to make up for the strong flavor of the red and balance the sweetness of the squash.
But consider red is good to have to hand, it keeps 'years' in the fridge. "Miso Masters" is a excellent brand which is made in the US.
Thanks! I had no idea about the seasons thing with red and white.
Please enter a valid email address.
Well played. You deserve a cookie.
Let's just say people aren't happy
The Trouble Brewing Over a 'Beer for Her'
Sweet Heat For Frozen Treats
PSA: Whole Foods Is Selling Cheap Wine
Make Any Muffin A Blueberry Muffin
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)