Demystifying Miso
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 30 July 2019
⏱️ 13 minutes
🧾️ Download transcript
Summary
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Welcome to Splendid Table Selects, where we often take a deeper look at the ingredients that change the way we cook. One such ingredient is miso, the fermented bean paste that packs a major umami punch. A lot of us think of miso as an ingredient that makes a soup base, but it’s so much more interesting and complex than that. Kristen Shockey teaches the art of fermentation around the world and at her homestead in Oregon. She and her husband, Christopher, have co-authored a number of books on the subject including their latest Miso, Tempeh, Natto and Other Tasty Ferments. (They also run a fermentation blog Ferment Works.) Kirsten talked with our Managing Producer Sally Swift about the huge difference miso can make to a variety of dishes; she also shared these insightful step-by-step instructions for making miso at home.
Broadcast dates for this episode:
- July 30, 2019
Transcript
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| 1:05.6 | Hey, I'm Frances Lamb and this is Splenditable Selects, our mini podcast about the stuff that makes us better cooks and eaters. |
| 1:16.6 | Here is one of the most delicious things you can do. |
| 1:21.6 | Cook a bunch of soybeans. |
| 1:23.6 | Match them with salt and yeast. Let it hang out till it rots. |
| 1:26.6 | Congratulations! You just made miso! And it's for way more than just soup. |
| 1:31.6 | Kristen Shaki, who refers to herself as a Fermanista, began fermenting foods over 20 years ago |
| 1:37.0 | and now teaches the art of fermentation around the world and at her homestead in Oregon. |
| 1:42.1 | She's co-authored a number of books on the subject, |
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