<What
Is Miso?>
Miso is a fermented condiment, with a pasty consistency,
made from a mixture of soybeans, rice, salt, and koji (a
Japanese yeast mold that is used in manufacturing fermented
foods). Pretty much every household in Japan uses miso as
a staple food. It is quite essential to Japanese food culture.
However, miso varies widely depending on the locality. Rice
or barley is sometimes blended into the soybeans, and the
miso flavor is finely adjusted by using a different ratio
of salt and koji. Many varieties are available, each with
its own distinct flavor. But basically miso can be divided
into two main types according to the manufacturing method:
In red miso soybeans, the chief ingredient, are steamed
in the preparation process; and in white miso the soybeans
are boiled. Japan is sort of divided into two regions according
to which type of miso preparation style predominates. And
each type of miso consists of a number of sub-varieties
in terms of both taste and texture. It is, therefore, one
of the pleasures of traveling to discover the unique and
peculiar miso which is the local specialty.
<Be
Your Best with Miso>
An old saying in Japan goes: “If you have enough money
to pay the doctor, you are better off spending that money
at the miso store.” Today, that sentiment may sound
a little too extreme, but people in the old days wanted
to emphasize the fact that miso is both very healthy and
high in nutrition. Soybeans, which are the main ingredient
of miso, are also known as the “meat of the field.”
That is because soybeans are loaded with a variety of nutrients
including vitamins, protein, and dietary fiber. The health
benefits of these nutrients lie in the areas of controlling
high blood pressure, lowering cholesterol levels, aiding
the digestion process, getting rid of toxins, alleviating
stress, and promoting beautiful skin. Moreover, some research
suggests that consumption of miso soup may reduce the risks
of developing certain cancers.
<Miso:
“Food’s Companion”>
Besides making miso soup, you can use miso paste in a surprising
number of other ways. Some of these include the pickling
of vegetables, marinating meat or fish before grilling or
broiling, flavoring stir-fry dishes, and adding miso to
various sauces and dressings as a secret ingredient. Whether
it be fish, vegetables, or meat, miso really goes well with
all kinds of food. Miso enhances cuisine by bringing out
the natural flavors of the ingredients, accenting food with
its uniquely delicious taste, and adding luscious aromas.
You kill two birds with one stone with miso, because it
not only tastes wonderful but also provides great health
benefits. Miso is indeed the wonder condiment. |
