Shiro miso is often served with sushi.
Shiro is an Ethiopian stew made from spiced split peas or a Japanese flavoring agent, also known as white miso. Ethiopian shiro stew, also called shiro wot, contains roasted split peas that have been ground into a flour called shiro flour. The flour is softened into a paste in boiling water which is flavored with spices and served with traditional African bread. Miso is a Japanese staple that is used in food in a variety of ways, but is most commonly seen in soups known as miso soup.
One form of shiro is a flavoring agent for miso soup.
While the roasted pea flour used in Ethiopian stew can be made at home, most cooks buy the flour at the store. Those lucky enough to be located near a market that caters to Ethiopian consumers can find shiro flour. In other grocery stores, this type of flour is often called pea flour, pea flour, or pea flour, and is more likely to be found in supermarkets that sell specialty artisan grains. Chickpea flour is sometimes substituted for pea flour.
Used to make Ethiopian shiro, teff is a small, gluten-free grain that can be used in breads and cereals.
Shiro stew is usually served on top of a leavened flatbread called injera. This bread is traditionally made with a grain called teff, which comes from an East African herb, but can be made with other grains when teff is not available. Injera is shaped similar to a pancake, but it is not turned over when cooked and is usually cooked in a clay pot over a fire.
The preparation of this type of stew begins by cooking the shallots in a pan with a little water. After the shallots have softened, a spice mix called berbere is added with a little oil and fresh garlic and the mixture is lightly browned. Berbere, also called berbere, is a common spice mix that contains various spices, such as cardamom, cumin, and basil. The mixture is then boiled in water for a few moments before the flour is passed into the hot liquid, where the shiro flour thickens in the boiling water until it reaches the desired texture.
Japanese miso is a condiment made from fermented soybeans, although it is often mixed with another ingredient. One of the most popular varieties of miso is shiro miso, or shiromiso, which is commonly found alongside a plate of sushi in a Japanese restaurant. In addition to the kind of kome miso that contains shiromiso, there are many other types of miso, but they include mugi miso, which contains barley, and mame miso, which is made only from soybeans.