One more infomation for the lamb miso ragu
In my previous post I did not mention how to cleverly use miso, which is high in sodium (like cheese!), without loading too much sodium into the prepared dishes.Choose artisan-made, long fermented miso, which is packed with rich flavor - miso is a natural flavor enhancer. Blend two types - sweet-white and salty-brown - in order to triple or quadruple the flavor. Using such a balance of well made, highly flavored miso MEANS THAT YOU ACTUALLY USE LESS MISO AND CONSEQUENTLY, THERE IS LESS SODIUM IN THE PREPARED DISH. Regarding the types of miso, please check this out on my previous posts or in my book, The Japanese Kitchen: 250 recipes in a traditional spirit. Brown miso in general contains about 13 percent salt by volume, or about 1/2 teaspoon salt per tablespoon miso; the sweet-white type, less sodium. Using this information you can easily calculate how much sodium you add to my soba recipe. It is low, but very flavorful because of miso’s magical flavor enhancing power.
Tags: hiroko shimbo, how to reduce sodium in Japanese meal, sodium, The Japaense Kitchen: 250 Recipes in a Traditional Spirit
