Asians have culture fermented beans Spread across the continent, such as China, is soybean paste. fermented soybean curd of black beans and fava beans marinated with chili, called Doo Ban Jiang. or Shanghai pepper
Northern Thai people, Indians, Nepalese haverotten beans Japan is called Natto go to indonesia Tempeh
but the main character gives probiotics excellent month The formula was started by a Japanese monk around 1,300 years ago.
Miso comes in many colors. (Photo Cr.food52.com: James Ransom)
fermented beans first originated in China and spread to Korea then came to Japan with the technique of steaming soybeans until they are cooked and ground into a concentrated texture Marinated with certain grains and added a fungus produced by fermentation wheat and soybean called Koji which originates from China
Koji or Koji Kin fungus It is used to marinate miso, soy sauce, sake, mirin, and vinegar to create an umami flavor. Now Thai farmers know how to grow koji inoculum. called Aspergillus oryzae to process Thai rice There is no need to import concentrate from abroad
Kojikin (Cr.tasteofjapan.maff.go.jp)
Fungi and Bacteria in Miso is a living microorganism How did people in the past know it was a good thing to eat? Help take care of the digestive system. A few years ago, the word Probiotics that many people recruit to eat
Koji+Miso is the national mushroom. amonthIt has been dubbed. hometown flavor Because anything miso and soy sauce or Japanese soy sauce is derived from the fermentation of soybeans
Miso Soup with Tofu and Seaweed (Cr. loveandlemons.com)
samurai era white miso (White Shiro Miso) is a dish of the highest class. Used as a valuable gift to be used instead of money Miso must be made from polished white rice only. And it is forbidden to the working class. Even as a rice farmer, they are forbidden to do so. With white miso is hard to do. through several stages
Grilled Miso Marinated Fish (Cr.misotasty.com)
Until the 14th century, all classes of people in Japan could make white miso. and eat evenly There are more than 1,000 types of miso in Japan, varying from region to region. The sweet taste of white miso is the most popular.
and then popular Aichi prefecture (Aichi).monthmade entirely from soybeans Although southerners prefer barley miso. and miso mixed with other grains
Miso Ramen (Cr.misotasty.com)
monthThere are three main colours: white, yellow and red, and miso is classified according to the fermented ingredients, such as pure soybeans. Soya beans mixed with rice, wheat, barley The proportion of rice and koji depends on the recipe. There is also miso from north to south areas such as Hokkaido miso, Nagano, etc.
Miso looks like shrimp paste. Ground soybean paste fermented into a vat. Taste first and buy the desired size. In general, if used to make miso soup The basic recipe is soybeans with rice or barley. salt with kochikin (Koji Fungus) Fermentation time depends on the recipe.
White miso and red miso (Cr.japanesecooking101.com)
popular miso like
White Miso (White Shiro Miso) sweeter than any Origin from the North Fermented from soybeans, rice, salt, water, fermented for at least 1 week, white, fine texture. The first taste is sweet and then a salty taste.
Red Miso (Red Aka Miso) The ingredient is soybeans. Barley or wheat, salt, water, 1 year fermentation, reddish brown, salty, earthy and sweet in the end. In hotels, red miso is commonly used to make soup.
Miso Hatcho Black It is a premium type, fermented for 3 years, only soybeans, salt, water, thick texture, dark color, taste and smell like Japanese soy sauce.
white miso ice cream (Cr.misotasty.com)
How to eat miso: The Japanese believe that 1-3 teaspoons of miso a day is enough to cook soup, stir-fried vegetables, stir-fried meat. Or marinate before stir-frying, stewing, but miso should not be cooked at high temperature for a long time or put in very boiling water, cooking time should not be more than 5-10 minutes.
For example, if stir-fried vegetables and meat are cooked first. Turn off the heat and add miso. Because the heat will destroy the nutritional value.
Miso goes well with fatty fish such as salmon, mackerel, black cod (snowfish), before marinating the fish with soy sauce and a little miso. When grilled, it will smell very delicious. or as a sauce ingredient
Banana Miso Cake (Cr.misotasty.com)
Miso makes sweets: Banana Cake Mix miso, sugar, egg, melted butter, mix and add mashed banana. This is the main ingredient to make banana cake. Make white miso ice cream with hazelnuts, make white caramel miso sauce, make white miso tarts.
You can cook western dishes, for example, add them to gravy. Put it in an Italian vegetable soup. Mix the sauce to eat on sandwiches. It is an ingredient to make ramen soup, stir-fried with meat, tofu, and fish.
Bloody Mary (Cr.goop.com)
Miso making drink: White miso mixed with drinking water to eat before bed. It helps to sleep well A red miso drink in the morning helps to refresh. It stimulates metabolism and helps reduce blood sugar.
Someone tried to mix it with a cocktail. It turned out to be delicious. Bloody Mary Tomato juice, watermelon juice, vodka, lime juice, tarragon, chili powder andmonthmelt mixture down
Baked Mackerel with Miso Sauce (Cr.flickr.com)
Benefits of Miso: hometown flavor It may be one of the secrets of Japanese health and longevityprobiotics Minerals, vitamins, proteins, amino acids
and has an attractive smell The Japanese believe it helps build immunity. Lowers cholesterol, reduces inflammation, lowers blood sugar, improves allergies, cares for the digestive system, slows down aging and is anti-cancer.
Miso is a vegan food. because there is no meat throughout the fermentation process But it should be eaten in moderation. Miso is delicious with anything because it has umami. But there is a lot of salt.
white misoGive energy 217 kcal, sodium 6.1 g / red miso 186 kcal, sodium 13 g / miso mixture (dark yellow and other colors) provides energy 189 kcal, sodium 12.7 g.
Addresses: tasteofjapan.maff.go.jp, misotasty.com
