278654 Thu Jul 07 13:35:20 -0700 2005 4 31 Home Cooking 0 1475487 Can you please shed some light on this tangy,reddish paste? I think someone said something about miso glazed salmon, how do I turn this into a glaze? What else can I do with it?... Thank U :) Thu Jul 07 13:35:20 -0700 2005 0 Hungry but hopeful 1 1475509 Miso glaze - try a mixture of miso, sake, and mirin (very sweet rice wine availabe in Japanes market). A ratio of approximately 3:2:1. also nice in a vegetarian puree carrot soup and of course miso soup. Especially goes well with Nameko mushrooms. Thu Jul 07 16:06:14 -0700 2005 1475487 0 xiong xiong 1 1475511 I just made Cod with MISO SESAME VINAIGRETTE that was really tasty. Here is the link: http://www.epicurious.com/recipes/recipe_views/views/106743 Enjoy! Thu Jul 07 16:21:29 -0700 2005 1475487 0 ssssssandy 1 1475512 This is an approximation of a Mark Bittman recipe: a tablespoon or so of red miso paste, splash of sherry, splash of sesame oil, about a teaspoon of honey. It's great on salmon, and can also be used on pork, chicken or turkey. Thu Jul 07 16:23:43 -0700 2005 1475487 0 Sarah C 1 1475514 Mix red miso 50%-50% with mirin and you'll have a terriffic marinade for all meats and seafoods. Just let it go 48+ hours and then grill. My two favorites are cod and venison. Incredible! Thu Jul 07 16:39:14 -0700 2005 1475487 0 Greg Spence