2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Miso is a rich salty spice that characterizes the essence of Japanese cuisine. Traditionally in Japan they start their day with a bowl of homemade miso soup. Miso is also used to flavor a variety of foods and other dishes throughout the day.
Miso is obtained by fermenting cereals, soybeans and sometimes grains, such as rice or wheat, which are combined with salt, and then left to mature in a cedar barrel for about 3 years.
The process of getting miso is complicated and requires a lot of experience, so it is not something to do at home. The addition of different ingredients and variants with the length of fermentation, produce different types of miso, which differ significantly in taste, texture, color and aroma.
Miso is very healthy, it contains isoflavones (for 20mg / 100g), saponins, soy protein (partially digested) and live enzymes (in pasteurized miso).
A study published in the Journal of the National Cancer Institute found that women who consumed three or more cups of miso soup a day reduced their risk of breast cancer by about 40 percent compared to those who consumed just one cup a day. The only negative aspect of miso's health is its high salt content.
Miso soup
4 glasses of water
1 packet of Dashi soup
3-4 tablespoons miso paste
3-4 green onions
1/2 pack medium hard tofu
1/2 teaspoon of seaweed
4 slices of kamboko (optional, one piece in the bowl and can be purchased at any Japanese market)
1/2 cup daikon (also known as Japanese radish)
Bring the water to a boil, add the Dashito and reduce the heat to low. Add the miso paste. You can add 3 or 4 tablespoons, but do it to taste, as some people like their soup to be saltier.
Add green onions, tofu, seaweed and daikon and simmer for 8-10 minutes. Then remove from the heat and serve in Japanese bowls.
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Miso is a traditional Japanese spice. It is prepared by fermenting rice, barley or soybeans soaked in water, salt and the KÅjikin mushroom. Usually, miso is made from soy. The resulting product is a thick puree. It is used in many sauces, toppings, marinades, soups and main dishes, as well as for the preparation of one of the traditional Japanese.
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