![]() Even though miso is entirely indispensable in my diet and cooking, I realized that I had never made it from scratch before. When I get home from a long trip, I often crave simple homemade miso soup (and onigiri is a plus!). * To learn more about miso and its different types, please read this detailed miso post on my blog. In Japan, miso can also be categorized by regions. You might have seen various types of miso available at the grocery stores, but in general, miso can be categorized by 3 factors: ingredients, color, and taste. As a fermented food, miso is full of probiotic that provides the gut with beneficial bacteria that help us to stay healthy. It is rich in essential minerals and a good source of various B vitamins, vitamins E, K, and folic acid. It has been used in Japanese cuisine since 1200 AD (a precursor of miso arrived in Japan from China around 600 AD).Īs one of Japan’s superfoods, miso is well recognized for its many great health benefits. Miso (味噌) is a Japanese seasoning produced by fermenting soybeans with salt and koji. This is my first time making miso, and I can’t be any more excited to share the experience with you! What is Miso? Do you agree? This year I’ve taken up a few cooking projects that I’d like to accomplish, and making miso paste from scratch is one of them. I believe there is a beauty in preserving the heritage integral to our food culture. Once miso paste is made, you can use it for many delicious Japanese dishes!Īs a home cook and a Japanese cuisine advocator, I want to be able to share not just the recipes, but also to uphold the tradition of making food from scratch. My simple step-by-step instructions on How to Make Miso will guide you through this process. Make Homemade Miso from scratch with just 4 ingredients and a little patience.
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