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

Your true gift is, no not your ability to cook although that is fantastic, is your character, your ability to put a smile on my face the whole time I’m watching your videos while fully understanding what you teach and to never think duplicating the meal is above my ability (even though it may well be). You don’t try to be standup comedian, you don’t try to be a cursing better-than-all-of-you chef (although I think you have a right to claim that), and you don’t dumb down any explanation as if your audience are children or idiots. That is a gift to be admired. Thank you.

Thank you so much for collaborating with us and making miso with us. We are thrilled that you created beautiful recipes using our miso. Your creativity and enthusiasm brought out the best in our miso. Your support means a lot to us. Please continue to inspire us with your great contents!

This was such a joy to watch. Please more videos like this. Loved meeting Yuki

I've followed your channel for several years now and the production value on this episode is up there, from the colorful graphics to the great story telling. I'm off to the supermarket to get me some miso!

I needed this video. I was losing my passion in the kitchen, but now I’m excited.

I'd love to add that you CAN eat the kombu after you've rehydrated it! It's got a great crunchy texture and is a great add-in for salads, stir fries, and whatever else you want. It does get slimy after it's been steeping so rinse it well first. I love it sliced in a vegan mapo tofu!

This has to be one of your best videos ever. I love the longer format, and the artisnal and educational angles too. So entertaining! Thank you for schooling me on Miso!

I LOVE these in-depth deep-dives on particular ingredients or methods that you've done (like the wok video!). They're so informative and just so interesting!

Love the deep dive into a specific ingredient video concept!

My mind is blown!!!!!! Loved this episode soooooooo much! Keep up the great work!

Babe this is top notch viewing....you're a natural....love love love! More more more pleeeeeze X

Love this video so informative. And love asian cuisine

Fascinating, and as a bonus I learned about FermentStation who are not far from where I live. I've made miso soup in the past and it's turned out ok, but now I'm inspired to give it another go. Thanks for another brilliant video.

Perfect Timing. Thank you. I picked up some organic white miso paste this week for a dish I am making this weekend. Now I have ideas on using the rest of the jar. Great video. Love the in-depth exploration of a single ingredient. Again, thanks💜

Hey Marion, 😊thank you so much for the wonderful video. I actually have been using miso for for a long time and I was hoping to be able to integrate it in more than just miso soup and stirfry, so your chicken 🐓 idea is absolutely wonderful! It’s interesting, how you guys actually call aged miso “aged” since I know it in Japanese, English, German and Greek as red miso. It is packaged and referred to as red miso, in all the reference material I have used up till now and all the varieties I can buy in Germany and have seen in Japan. This of course is referring to the deeper colour it gets through the longer fermentation . But I think referring to it as aged , gives you a better idea what it is that you have in front of you and makes more sense for people who don’t know that red miso is not just a different colour but in fermentation time .I am excited to try your recipe with some of my favourite miso paste. Also, I haven’t had a chance to see if maybe I missed a video of yours on furikake. Im sure you would love all the varietions you can get on that. I mention it because you said that you don’t really eat the kombu. It is true that it does not traditionally or taste wise, go into miso soup. but it is edible in and of itself. It is to tough and intense to be eaten as a sheet, the way it comes, but if you cut it into small strips after making dashi and put it with the also used Bonita flakes from the soup, and some seasonings (maybe a bit of sesame, soy sauce and mirin) in a pan, and stir it over low heat until everything is combined and dry, You can use it as a topping for rice , put it into sandwiches, put it into other kinds of soup on top of salads or meat dishes. Traditionally it goes on top of rice in Japan, but my boyfriend and I love it on a variety of things , as I have just mentioned. This way, I also don’t feel bad when I make dashi ,about throwing away all those ingredients after just soaking them in the soup and I can still eat them and they’re still very tasty . ❤ Please keep making your wonderful videos even though I have been immersing myself in Asian cuisine for many years., I always learn something new from you and get great ideas for different techniques and easier ways to make them. ❤

Made the creamy chicklen today and oh boi, it was incredible! Thank you Marion, this easily got on the repeat to make list. Only thing I did as extra step was marinating the chicken in cream with some spices and soy for 8 hours. And Koriander/Cilantro at the end as well. Absolutely slapped <3

It's great to know what things are made from, thank you for taking the time to explain the steps 👍☺️.

Thanks for sharing how miso is made. Love this episode.

Loved this video! So informative! More miso recipes would be great!❤

Miso is great for so many reasons!