Are you a fan of Asian cuisine? Have you ever wondered if Thai fermented soybean paste and miso paste are interchangeable in recipes?
While they may seem similar at first glance, there are actually some key differences between the two. In this article, we’ll explore the characteristics of each paste and help you determine which one to use in your next dish.
So, let’s dive in and discover if Thai fermented soybean paste is the same as miso!
Is Thai Fermented Soybean Paste The Same As Miso?
Thai fermented soybean paste and miso paste are both fermented bean pastes that are commonly used in Asian cuisine. However, they are not the same thing.
Miso paste is a Japanese fermented soybean paste that has a strong umami flavor and is made from soybeans, grains, salt, and koji culture. It is typically aged for six months to five years and comes in three varieties: red miso, white miso, and mixed miso.
On the other hand, Thai fermented soybean paste, also known as tao jiew, is a thinner paste that is made from soybeans, wheat, and has a sweet and salty taste. It is commonly used in Thai cuisine as a seasoning in stews, soups, and dipping sauces.
While both pastes are made from soybeans, they have different ingredients and flavors. Miso paste has a stronger umami flavor and is typically thicker than Thai fermented soybean paste. Additionally, miso paste is made with grains as the fermentation starter while Thai fermented soybean paste uses wheat.
What Is Thai Fermented Soybean Paste?
Thai fermented soybean paste, also known as tao jiew, is a popular condiment in Thai cuisine. It is made from a combination of fermented crushed soybeans, wheat flour, salt, and water blended into a paste. The paste has a sweet and salty taste that adds flavor to dishes like stir-fried vegetables and steamed dishes such as steamed fish. It is also commonly used as a table condiment for dipping.
The process of making Thai fermented soybean paste involves heavily salting cooked soybeans and storing them in large jars. Wheat and a fungal starter are added to the mixture, which causes the salted soybeans to ferment over time. The top layer that has turned black during fermentation is removed and discarded, leaving behind the light brown beans that are pasteurized and bottled.
Thai fermented soybean paste is a crucial ingredient in many Thai dishes with Chinese influence, such as Rad Na, Pad See-Ew, and Khao Man Gai. It is also used in Korean stir-fries and Chinese-based dishes. The paste is very salty, so it is important to pay attention to the amount of other salty ingredients added to the same dish.
Although Thai fermented soybean paste and miso paste are both fermented bean pastes, they have different ingredients and flavors. Miso paste has a stronger umami flavor and is typically thicker than Thai fermented soybean paste. Additionally, miso paste uses grains as the fermentation starter while Thai fermented soybean paste uses wheat.
What Is Miso Paste?
Miso paste is a popular Japanese fermented soybean paste that is known for its strong umami flavor. It is made from a mixture of soybeans, grains, salt, and koji culture, which is a fermentation starter. The mixture is allowed to ferment for a period of six months to five years, depending on the desired flavor and texture.
There are three main types of miso paste: red miso, white miso, and mixed miso. Red miso is made with around 70% soybeans and 30% rice or barley and is fermented for a longer period, resulting in a darker color and stronger, saltier flavor. White miso, on the other hand, is made with around 40% soybeans and 60% rice or barley and ferments faster than red miso. It has a milder flavor that is less salty and sweeter than red miso. Mixed miso is a blend of both red and white miso and is commonly used in recipes that call for miso paste.
Miso paste is not only used in traditional Japanese cuisine but has also become popular in vegetarian and vegan dishes as a flavorful seasoning. It can be used in marinades, dressings, stews, sautés, and even as a dip. Its versatility makes it an essential ingredient in many dishes.
Miso paste has a long shelf life due to its fermentation process and can last up to a year in the refrigerator as long as it stays covered. It can be easily found in Japanese grocery stores or gourmet food stores for around $5 to $10.
Differences In Production And Ingredients
The production process for miso paste and Thai fermented soybean paste also differs. Miso paste is typically made by combining soybeans, grains, and koji culture, which is a type of fungus that breaks down the starches in the grains into simple sugars. This mixture is then left to ferment for several months to several years, depending on the desired flavor and texture.
In contrast, Thai fermented soybean paste is made by boiling soybeans and wheat together until they are soft. The mixture is then mashed and left to ferment for several days to several weeks, depending on the desired flavor and texture. Salt is added during the fermentation process to help preserve the paste and add flavor.
Another difference in production is that miso paste is traditionally aged in wooden barrels or ceramic pots, while Thai fermented soybean paste is typically sold fresh or only lightly fermented.
In terms of ingredients, miso paste may also include other grains such as rice or barley, as well as additional ingredients like seaweed or fish. Thai fermented soybean paste, on the other hand, typically only contains soybeans, wheat, and salt.
Flavor Profiles Of Thai Fermented Soybean Paste And Miso
When it comes to flavor profiles, miso paste has a complex and rich taste that is often described as mild, smooth, and sweet. It has a distinct umami flavor that comes from the fermentation process and is often used in Japanese cuisine to add depth and complexity to dishes. The longer the miso paste is fermented, the bolder and more flavorful it becomes. This paste can be used in a variety of dishes, including soups, marinades, dressings, and desserts.
In contrast, Thai fermented soybean paste has a sweet and salty taste with a thinner consistency. It has a milder flavor than miso paste and is commonly used in Thai cuisine to add a savory flavor to stews, soups, and dipping sauces. The wheat used in the fermentation process gives it a unique flavor that sets it apart from miso paste.
How To Use Each Paste In Recipes
Miso paste and Thai fermented soybean paste can both be used in a variety of recipes, but they will each impart a different flavor and texture to the dish.
If you are looking to use miso paste in a recipe, it is important to note that a little goes a long way due to its strong umami flavor. Miso paste is commonly used in marinades, dressings, stews, and sautéed dishes. It can also be used as a base for soup, such as miso soup. When using miso paste in a recipe, it is best to add it towards the end of the cooking process to preserve its flavor.
Thai fermented soybean paste can be used as a seasoning in stews, soups, and dipping sauces. It has a sweet and salty taste and is commonly used in Thai cuisine. It can also be used as a substitute for miso paste in some recipes, but keep in mind that it is thinner and has a different flavor profile. If you decide to use Thai fermented soybean paste as a substitute for miso paste, start with a small amount and add more as needed.
Soybean paste is another option that can be used as a substitute for miso paste in many dishes. It is commonly used as a seasoning in stews, soups, and dipping sauces. However, it is quite salty so it is important to start with a small amount if you decide to use it.
Tahini paste can also be substituted for miso paste in some recipes where you want to get some body from the miso paste. However, tahini has a more nutty and creamy flavor compared to the savory flavor of miso paste.
Conclusion: Can Thai Fermented Soybean Paste Be Used As A Substitute For Miso?
Although Thai fermented soybean paste and miso paste have some similarities, they cannot be used interchangeably as substitutes for each other. Thai fermented soybean paste has a sweeter and saltier taste compared to miso paste, which has a stronger umami flavor. Additionally, the ingredients used to make these pastes differ, with wheat being used in Thai fermented soybean paste and grains being used in miso paste.
However, if you are in a pinch and do not have miso paste on hand, Thai fermented soybean paste can be used as a substitute. Keep in mind that the flavor profile of your dish will change, and it may not taste exactly like the original recipe. It is also important to note that Thai fermented soybean paste is thinner than miso paste, so you may need to adjust the amount used in your recipe accordingly.
