miso

简明释义

英[ˈmiːsəʊ]美[ˈmiːsoʊ]

n. 味噌，日本豆面酱

n. （Miso）人名；（西）米索

英英释义

单词用法

同义词

反义词

例句

1.Another type of seaweed is important, though less visually apparent, in that so-vital breakfast serving of miso soup.

另一种类型的海藻很重要，尽管在这么重要的早餐供应酱汤时很少看到。

2.This is why miso soup is a good tonic for an ascending form.

这是为什么酱汤对提升形体有良好滋补的原因。

3.Fermented foods, such as sauerkraut, kimchi and miso, are combinations of probiotics and prebiotics, known as synbiotics.

发酵食物，如：酸菜、韩国泡菜和日本豆酱面是益生元和益生菌的结合体，被称作合成菌。

4.It's my turn. I want some barbecued eel and a bowl of miso soup.

轮到我了，我要一些烤鳗鱼和一碗味噌汤。

5.Thefirst time CSn goes low, MISO goes high and then low again immediately, indicating that the chip is ready.

变为高电平，然后立即变为低电平，这表示从设备芯片已经装备好。

6.The answer is Miso soup!

对啦!答案是日本味噌汤！

7.Fermented soy products are soy sauce (watch out for other harmful ingredients such as sugar, MSG, preservatives and colorants), miso and tempeh.

发酵大豆制品是酱油(小心其他有害的成分如糖、味精、防腐剂和染料)、味噌和豆豉。

8.Fermented soy products are soy sauce (watch out for other harmful ingredients such as sugar, MSG, preservatives and colorants), miso and tempeh.

发酵大豆制品是酱油(小心其他有害的成分如糖、味精、防腐剂和染料)、味噌和豆豉。

9.Sergio: There is miso soup, a variety of sushi including hand rolled cones and tempura.

塞吉奥：还有酱汤，寿司有很多种，其中有手卷和天麸罗。

10.I love adding miso to my soup for extra flavor.

我喜欢在汤里加入味噌以增加风味。

11.I experimented with different types of miso to find my favorite.

我尝试了不同类型的味噌来找到我最喜欢的。

12.The miso paste can be used in marinades for fish.

这款味噌酱可以用作鱼类的腌料。

13.You can make a delicious salad dressing with miso and sesame oil.

你可以用味噌和芝麻油制作美味的沙拉酱。

14.In Japan, miso soup is a common breakfast item.

在日本，味噌汤是常见的早餐食品。

作文

Miso is a traditional Japanese seasoning that has gained popularity worldwide due to its unique flavor and health benefits. This versatile ingredient is made by fermenting soybeans with salt and a specific type of mold called koji. The fermentation process can take anywhere from a few months to several years, resulting in a rich, complex flavor profile that can vary significantly depending on the ingredients used and the duration of fermentation. Many people are familiar with miso through its most popular form, miso soup, but this ingredient can be used in a variety of dishes, making it a staple in many kitchens.One of the reasons why miso (味噌) has become so widely appreciated is its nutritional value. It is a great source of protein, vitamins, and minerals, particularly B vitamins, which are essential for energy production and overall health. Additionally, miso (味噌) contains probiotics, which are beneficial bacteria that promote gut health. These probiotics can help improve digestion and boost the immune system, making miso (味噌) a valuable addition to a balanced diet.Culinary-wise, miso (味噌) can be classified into several types, including white, yellow, and red miso. White miso (味噌) is the mildest and sweetest, making it ideal for dressings and marinades. Yellow miso (味噌) offers a more robust flavor and is often used in soups and stews. Red miso (味噌), on the other hand, has a stronger, saltier taste due to its longer fermentation period. Each type brings its own unique qualities to dishes, allowing for endless creativity in cooking.In recent years, miso (味噌) has found its way into various international cuisines. Chefs and home cooks alike have embraced this ingredient, incorporating it into everything from salad dressings to marinades for meats and vegetables. Its umami flavor enhances the taste of many dishes, providing a depth that is hard to replicate with other ingredients. For instance, adding miso (味噌) to a vegetable stir-fry can elevate the dish, making it more savory and satisfying.Moreover, miso (味噌) is also being used in innovative ways in desserts. Some recipes include miso (味噌) in cookies, brownies, and even ice cream, where its salty-sweet flavor can create a delightful contrast. This trend highlights the adaptability of miso (味噌) and its ability to complement a wide range of flavors.In conclusion, miso (味噌) is much more than just a simple condiment; it is a versatile ingredient that can enhance both the flavor and nutritional value of numerous dishes. Its unique taste, combined with its health benefits, makes it a worthy addition to any kitchen. Whether you are enjoying a warm bowl of miso soup or experimenting with miso (味噌) in your favorite recipes, this ingredient is sure to impress and delight your palate. As culinary trends continue to evolve, the appreciation for miso (味噌) will likely grow, inspiring even more creative uses in kitchens around the world.

味噌是一种传统的日本调味品，由于其独特的风味和健康益处而在全球范围内受到欢迎。这个多功能的成分是通过将大豆与盐和一种特定类型的霉菌（称为曲霉）发酵而成的。发酵过程可以从几个月到几年不等，最终产生丰富而复杂的风味，这取决于所用的成分和发酵的时间。许多人通过最受欢迎的形式——味噌汤——熟悉味噌，但这种成分可以用于各种菜肴，使其成为许多厨房的主食。味噌之所以变得如此受欢迎，部分原因在于其营养价值。它是蛋白质、维生素和矿物质的良好来源，特别是B族维生素，这些对能量生产和整体健康至关重要。此外，味噌还含有益生菌，这些有益细菌有助于促进肠道健康。这些益生菌可以改善消化并增强免疫系统，使味噌成为均衡饮食中宝贵的补充。在烹饪方面，味噌可以分为几种类型，包括白味噌、黄味噌和红味噌。白味噌是最温和和最甜的，适合用于调味料和腌制。黄味噌则提供更强烈的风味，常用于汤和炖菜。而红味噌由于发酵时间较长，味道更浓、更咸。每种类型都给菜肴带来了独特的品质，使烹饪创意无穷无尽。近年来，味噌在各种国际美食中找到了自己的位置。厨师和家庭厨师都接受了这一成分，将其融入从沙拉调料到肉类和蔬菜的腌制中。其鲜美的味道增强了许多菜肴的口感，提供了一种难以用其他成分复制的深度。例如，在蔬菜炒菜中加入味噌可以提升菜肴，使其更加美味和令人满意。此外，味噌在甜点中的创新使用也逐渐增多。一些食谱包括在饼干、布朗尼甚至冰淇淋中使用味噌，其咸甜的味道能够创造出令人愉悦的对比。这一趋势突显了味噌的适应性及其与多种风味相辅相成的能力。总之，味噌不仅仅是一种简单的调味品；它是一种多功能的成分，可以增强许多菜肴的风味和营养价值。其独特的味道以及健康益处使其成为任何厨房的值得添加的成分。无论您是在享用一碗热腾腾的味噌汤，还是在您最喜欢的食谱中尝试味噌，这种成分肯定会给您的味蕾留下深刻印象。随着烹饪趋势的不断发展，味噌的欣赏程度可能会进一步提高，激励更多的创意使用在世界各地的厨房中。