2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Miso is a traditional Japanese spice that is very popular in the vegetarian world. It is prepared from fermented rice, barley or soy, soaked in water, salt, in combination with a traditional Japanese mushroom. All ingredients are aged in a cedar barrel for about 3 years.
Misoto is rich in protein, vitamin K, minerals magnesium and zinc, isoflavones, saponins and live enzymes. 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.
Miso is usually salty, but its taste and aroma depend on the ingredients and the fermentation process. In its various varieties it can be salty, sweet, with an earthy, fruity or spicy taste.
Other important variables that contribute to taste are temperature, fermentation duration, salt content and the vessel in which the fermentation takes place. The most popular types of miso are:
1. Shiromiso (white miso)
The color of the food is due to the large amount of Koji rice in it. It has a sweet taste and ferments quickly in just a few weeks. It has the highest content of carbohydrates. This type of miso is the basis of the famous Japanese soup. This soup is said to be the breakfast of every healthy Japanese, and its loyal connoisseurs drink it at least twice a day. In the past it was a favorite dish of the imperial court and since then many recipes for its preparation have been kept.
2. Akamiso (red miso)
This species is prepared from rice, barley or soybeans, and its fermentation process lasts an average of 3 years. Of course, the red color of akamiso varies in different shades, depending on the area in which it is prepared. In Tokyo, red miso is actually brown. This variety contains the highest levels of protein, which makes it an ideal way for vegetarians to supply their body with protein.
3. Auazemiso (mixed)
The ingredients of this type in the various recipes for miso can be a variety of mixes of soybeans, rice, barley, buckwheat, millet, rye, wheat, hemp seeds and more. Worldwide, there are those made from chickpeas, corn, quinoa, but they are more typical of other countries, producers of miso spice.
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