My Miso Guide | Everything you need to know | Marion’s Kirchen 

+100 on the sentiments

Oh my. I’m just so humbled and grateful for such amazing sentiments. Thank you so much. I try my best and I only hope that people find my content useful. This is very inspiring feedback. Thank you again 😃

@@Marionskitchen 🙏💖

❤️🥟❤️

Beautiful comment. It's true and enjoy watching food content while learning about it.

Oh you’re so welcome! You all gave up your time so generously. Thank you for showing me what a beautiful ingredient miso can be when it’s made with such care and knowledge that you both have. I’m glad you liked the recipes! 😍

Hey thanks Darryl! I’m so glad you found this episode useful. And yes please do check out fermentStation. Oh my goodness the flavour of their miso is just incredible! Good luck making your own miso soup from scratch! Hope you love it 😃

Why not anymore?

@@bkm2797 If I say what my secret ingredient is, it's not anymore 😁

JacquesWarren, Lol, sorry didn't put two and two together, but now that you clarified, it's understood!😉

@@JacquesWarren🥰 thank you for sharing. You're so funny.

Thank you for watching!

you can start your miso umami-luv journey slower by adding miso to your favorite dishes veggies n sauces.... maybe start simple with pasta n use a heaping teaspoon to warm pasta water mix till completely incorporated no lumps as it's cooling add desired butter n olive oil taste n add other seasonings if you choose.... then a small amount of freshly grated cheese building thickness with only those ingredients n I'd add the pasta to the bowl you just made the miso sauce sooo all that delicious sauce selfishly stays with ya or do what I do n lick the bowl.... unless it's an occasion where platting is super important or you're hosting with guests in mind.... I get excited about these kinda things!!! you could also make a dashi ahead of time add miso instead of only using warm water or creams.... it's waaay tastier n healthier.... you can play-around eventually ease up on salts n incorporate dashi n miso alike!!... I make a beautiful maple miso drizzle for oatmeal n it's freaking delicious!!! fermented items are similar in study to greek yogurt alive n assist some greatly past the glorious tastes!!... you got this!!... just a friendly gesture it's helpful to use quality ingredients n things will taste different, better!!... it changed my life personally n health wise!!! hope that helps n best of luck to you!!! ❤️🍅❤️

Fantastic!

I’m so happy to read this comment! I love knowing that I’m helping and providing value where I can 🥰 Thank you for watching and coming here to leave a comment. Much appreciated

🫣 I just always need the ruler to make sure! And yes. Metal is great so it can be washed properly 👍

Yuki was amazing. I learned so much. I hope you try out the chicken. And these particular recipes are not in my cookbook. But you can find them on my website 😃 marionskitchen.com

Thank you, I will check that out!

Sounds great! Yum!

Thank you! And actually it’s an Oura ring health tracker 😃

Most Asian grocery stores. It's a dried good so I'm sure it's online too.

Where I live you can buy them with or without hulls, more or less same price.

I have made the chicken recipe with both coconut cream & coconut milk (either works well ) & it is delicious!

Yes you sure can! Either is fine 😃

Too salty for me and not good for HBP.

@@rachkate76 Yep, & I have kidney disease. Within 1/2 hr my feet & legs would swell to 3 times their normal size. I have Gastritis & IBS so the soy wreaks havoc on my stomach.

Are you sure just one teaspoon of miso spread throughout an entire meal would be a problem? And does fermented soy have the same effect on your gut as fresh? Not trying to doubt you, just hoping you can find a way to experience good things, at least occasionally.

@@dee_dee_placesorry to hear that- meaning you can’t supplement with potassium which brings HBP down. Unfortunately your kidneys can’t process it- it’s a vicious circle. I’m not at that point but do have HBP and am bringing it down slowly with potassium and cutting out sodium. It takes a long time.

@@dee_dee_placewhat sort of things do you eat out of curiosity with your gastritis and IBS? Got any tweaked recipe ideas that still have flavour?

Samjang is spicy, so they are different

​@@grandmundi7107 Samjjang is not spicy. I think you're thinking of gochujang, which is spicy. In a sense, miso and Samjjang are both fermented beanpastes.

Have you tried the simple white miso, or always the stronger ages ones? And have you tried it mixed into like a stir fry versus a basic soup? For comparison, I couldn't stand to eat a teaspoon of oyster sauce or fish sauce alone, but mixed into a dish with lots of other flavors they're awesome umami bombs.

@@kindablue1959I’ve had it in miso soup and thought it was foul. That alone was enough to put me off using it in cooking.