It is now well known: the Japanese cuisine it is a truly varied universe waiting to be discovered, made up of ingredients And characteristic techniques. Miso, a food, is no exception soy based widely consumed even outside the borders of the island, protagonist of the classic soup or used as seasoning for his umami taste. It is a product that is part of the world of fermentationsas are sake, soy sauce andumeboshito name some of the most famous specialties of the Land of the Rising Sun, and brings with it one long tradition. Let’s get to know him.
Miso: the origins and how it is produced
Miso has ancient roots and its history is closely linked to the gastronomic and religious traditions of Japan, despite its origins are Chinese and can be found in several Asian dishes. It is believed to have been introduced in Rising Sun during the Nara period (710-794 AD), arrived with the Buddhist monks who came from Korea – where they had learned the fermentation techniques – and who due to the cyclical laws that they forbade the eating of meat and other animal derivatives, became an important one source of protein first the prerogative of nobles and samurai and over the centuries also of the rest of the population, so much so that it became an integral part of Japanese cuisinedeveloping different regional varieties. But what is miso? Simply put, it is a fermented dough based on yellow soybeans, cereals (rice or barley) e salt. The manufacturing process involves the use of a mushroom called Aspergillus oryzaea “good mold” also known as kojiwhich starts the fermentation: this can last from a few weeks to several yearsgiving life to a food characterized by different colors and sweet or savory notes, depending on the type. From the point of view nutritionalmiso is digestible and rich in probioticsbelieved to be beneficial microorganisms for intestinal health. Furthermore, it sees the presence of B vitamins and of minerals such as manganese, copper, zinc and omega-3so as to appear frequently in vegan and vegetarian diets.
The types of miso: there isn’t just one
When we talk about miso, we are not referring to a unique product, but there are different varieties (including the most recent of tomato) which are distinguished by raw material, quantity of salt and fermentation time. In general, we can have soy miso, barley miso (therefore with barley and soya), rice miso (with soy and rice, the most common) e blendedwhich sees a mix of cereal legumes. There are sweeter or savory types on the market, depending on the balance between the various ingredients (the pasta with more rice is usually sweeter and lighter, while the one where soy prevails is more intense), which also lead to peculiar colours, dividing themselves into white miso, light miso (amber) e red miso. To give some practical examples, there are:
- Shiro Miso: it is the white miso of rice and soy, sweet and delicate, which ferments for short periods (about 3 months) and lends itself to light recipes, such as salads.
- Mugi Miso: it is the one made based on soy and barley, tastier than the previous one and with an amber or reddish tone, which also tends to become darker depending on the fermentation time.
- Aka Miso: also called Red Miso due to its dark red nuance that turns brown, it requires a longer fermentation, up to 48 months and can be made with soy, rice and barley.
- Hatcho Miso: it is a very fine, intense and dark variant, based exclusively on soybeans (without barley and rice), typical of the city of Okazaki, in the Aichi prefecture, where it is produced with traditional artisan methods.
How to use miso in cooking
Miso is a extremely versatile ingredient and capable of giving dishes a particular note that would not be obtained with classic condiments. One of the best known uses of miso paste it’s in the famous soup (miso shiru)a iconic dish served at practically every meal. It is prepared by dissolving the fermented paste in broth based on kombu seaweed and katsuobushisaid dashito which tofu, seaweed and spring onions are added: the result is a real one comfort food. In addition to soup, miso can be used in a wide range of occasions: it is an excellent ingredient for marinate meat, fish or vegetables, mixed with sake, mirin, sugar and spices, try with salmon or chicken. In mixed salads or in grilled or steamed vegetables it can be used as dressingcomposing delicious sauces mixing rice vinegar, sesame oil, a little ginger, so as to give a touch of different flavor than usual.
Less than a spoonful is enough to add characteristic notes to other soups, such as tonjiru Japanese, made with pork and vegetables, or stewslike the popular nabemonomade with dashi broth and typically winter local ingredients. One of the more classic uses during daily meals is to seasoning for raw, steamed or pan-fried vegetables, while the most creative it is undoubtedly in the dessert: combined with caramel or chocolate, it gives an inviting savory note, experimented above all by pastry chefs and ice cream masters.
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