MISO
Have you ever wondered where Japanese cuisine gets its unique ‘umami’ flavor? For those of you who don’t know what umami is, Umami is considered as the fifth taste in the basic tastes discovered (sweet, salty, bitter, and sour). The taste almost doesn’t have a proper definition but it is usually described as an earthy, savory, salty, funky, dark, meaty taste at the back of your mouth leaving you craving for more.
Miso is a traditional Japanese paste-like seasoning usually made from fermenting soybeans with koji (fungus: Aspergillus oryzae) and salt. Additional ingredients like barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad are used to create different varieties of miso. Depending on the variety, miso can have a smooth or chunky texture. It can be fermented anywhere between a few weeks to several years.
Miso is used as an instant flavor foundation or for adding a depth of flavor in soups, broths, stews, glazes even desserts sometimes. Lighter varieties such as Shiro miso (white miso) are made with a large portion of rice and tend to have more sweetness. Shinsu miso (yellow miso) is an all-purpose miso that has a slightly deeper savory flavor. Aka miso, (red miso) has a richer darker flavor and is used in soups and broths.
In Japan, miso is almost a staple ingredient. People start their day with a bowl of miso soup and rice and it is believed to promote digestion and energize your body. Miso is also rich in vitamins, minerals, and folic acid. It supports the immune system and promotes healthier blood.
To make your very own miso soup, mix about a teaspoon of miso into a cup of hot water. That’s it. It’s that simple. You can also add cooked vegetables, shredded chicken, fish, beef, or even a boiled egg to make it a simple but satisfying meal.
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