Quote:
Originally Posted by Nyororin
I think this thread is quite a nice idea - I`ll have to get around to posting a list of the common sauce mixes. I have a handy little chart that lists about 15 or so that are used commonly.
When it comes to miso, there are countless different types. Far more than just white, red, and mixed. Depending on what the miso is made from there are huge differences even within the same "color". (Not to mention hatcho, which is quite different to begin with).
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Ah yea, I've seen a 'couple' variations of miso; honestly hadn't a clue as to how expansive miso could be.
But mainly, the only varieties that I've seen available in my local markets are those two. I suppose it was wrong of me to have assumed that it was the same for the majority of the readers out there >.<
And like Steven, I too, would enjoy some enlightenment on this subject ;D
p.s. I'm also on board about the posting of vegetables, their properties, and their applications in this thread as well.
