Miso

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Miso / Miso / is a traditional Japanese spice, which has been declared one of the most useful in the world. Although we call it a spice, miso is rather a thick and sticky paste that has a very salty taste and rich aroma. Miso is made by fermenting soybeans, barley or rice, which are soaked in water, salt and a special type of mold called kohi. The fermentation process is quite long - it takes weeks or even years. Already fermented products are ground into a fine paste.

The color, taste and texture of the miso, as well as the exact degree of salinity depend on the exact ingredients and the duration of the fermentation. The color of miso varies from white to brown. Light species have a milder taste and are less salty, while darker ones are saltier and have a much more intense taste.

Miso's story

The origin of misoas well as most soy spices can be traced all the way back to Ancient China. The predecessor of miso is considered "hisio" - a spice that was prepared from fermented soy, alcohol, wheat, salt and other ingredients. It is considered a luxury food, which is why it was used only in the kitchens of aristocrats and wealthy people.

In Japan soybean paste miso was introduced around the 7th century, but has since become an integral part of the country's national cuisine. The process of making miso is considered an art in Asia and is deeply revered, just as in other parts of the world the traditions of producing quality wines or cheeses, for example, are revered.

Miso composition

Miso is very rich in protein, magnesium, zinc, isoflavones, saponins and vitamin K. Mushrooms, which are used for the fermentation process, synthesize the extremely valuable vitamin B12, which is found mainly in animal products. A very small amount of miso can provide the daily dose of zinc, manganese and copper.

100 g of miso contains 200 kcal, 12 g of protein, 6 g of fat, 27 g of carbohydrates and 5.5 g of fiber.

Types of miso

Red miso - is prepared from rice, soy or barley in the process of natural fermentation, which lasts 3 years. The color of red miso varies from red to brown. Red miso contains the highest levels of protein of all types of miso.

White miso - as the name implies, it is a white paste. The color is due to the large amounts of Koji rice / about 60% / and the smaller amounts of soy in the white miso. This miso has the highest carbohydrate content, so it tastes sweeter. The texture of the white miso is very smooth. Due to the high content of carbohydrates, fermentation is very fast and takes only a few weeks.

Shiromiso - has a very dark, almost black color. It is prepared from barley and soy. This miso is much saltier than the others. This is the cheapest miso on the market, but still largely lost its popularity. Ferments from one to three years.

Soy miso - is prepared only from soy. It is very low in carbohydrates and ferments for at least a year.

Red vs. White Miso

In addition to the many different miso products available, there are several varieties of miso. Two of the most common types are red and white.

White miso paste is made from soy that has fermented with a higher percentage of rice. This results in a lighter color and gives the final product a slightly sweeter taste.

Red miso, on the other hand, is made from soy that has been fermented for longer periods of time, usually with barley or other cereals. It tends to have a deep, rich and salty taste, plus a darker color that varies from red to brown.

White miso works best in dressings, sauces and spices due to its light taste. Meanwhile, the intense aroma of red miso makes it suitable for vegetable soups, glazes and marinades.

If you're finishing up red or white miso and looking for something to replace, you may be wondering: What is a miso substitute? Due to its rich taste and stellar nutritional profile, it really is not a perfect substitute for miso paste.

In some cases, you may be able to use the white variety as a substitute for red miso (and vice versa), but you should be prepared to change the amounts and spices in your recipe to help mask the differences in taste.

Selection and storage of miso

In our country miso is not a very common product. However, you can find it in specialty stores for organic or diet foods. Its price is about BGN 10. Store miso paste in the refrigerator after opening, because it contains living organisms. The shelf life of white miso is shorter than other species - about two months in the refrigerator.

Miso in cooking

Miso is traditionally associated with the eponymous Japanese soup - Miso. However, miso can be used as a substitute for salt in the kitchen, to enhance the taste of various marinades, soups, salad dressings and cooked dishes. The easiest option for eating miso is spread on a slice of wholemeal bread and garnished with a few sprouts. This is a quick and extremely healthy breakfast that you can eat between meals.

The red miso is especially suitable for stews, miso soup, marinades for meat, poultry and vegetables. White miso is mainly used to flavor light soups, salad dressings and fish marinades. Black miso is used as a spice in rich soups, stews, beans and a variety of sauces.

However, we can't help but introduce you to her Miso soup recipe. Her fans in Japan are countless. Some of them even consume it twice a day. In the past, Miso soup was a favorite of the imperial court, which is why many recipes are preserved to this day. Here is a more affordable recipe for Miso soup.

You need about 70 g of tofu, 1 tbsp. white miso, half a stalk of leek, a few mushrooms, a slice of white radish and half a carrot.

Method of preparation: Cut the turnips and carrots into thinner strips and put them in a saucepan with 500 ml of boiling water. After about 2 minutes, add the chopped mushrooms and leeks. Tofu is cut into cubes and added. Finally, season the soup with white miso diluted with a little lukewarm water and simmer until done.

Benefits of miso

Miso contains valuable amino acids that make it a very important source of protein. It also stimulates the secretion of digestive fluids in the stomach; restores useful probiotics in the intestine; promotes digestive processes; an excellent plant source of vitamins / especially B12 /.

Miso is believed to improve the quality of blood and lymph fluid; reduces the risk of developing cancer of the breast, prostate, lung and colon. The useful spice has a high content of antioxidants, which makes it a valuable protection against the harmful effects of free radicals in the body. Miso protects the body from radiation, strengthens the overall functioning of the immune system and lowers levels of bad cholesterol in the blood.

Due to the miso fermentation process, it is very rich in enzymes and bacteria useful for digestion. The probiotics in this paste can prevent diarrhea, bloating, satiety after eating, but also constipation or abdominal cramps. Miso also stimulates immunity and increases the body's resistance to the attack of viruses and bacteria.

If you eat it often, miso promotes the intake of vitamins and minerals from other foods that make up your daily menu, preventing nutritional deficiencies.

The zinc content also recommends miso as an effective acne treatment, accelerating the healing of acne lesions and removing scars.

Known in the western world as the main ingredient used for the preparation of miso soup, miso paste, used over time, is traditionally used to help against fatigue, stomach ulcers, high blood pressure and inflammation. Recent research suggests that it may even be linked to other health benefits, including reduced cancer cell growth, improved digestive health, and lower cholesterol levels. In addition, the product is equipped with probiotics and important nutrients, which makes it a worthy addition to any diet plan.