Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
I prepared miso paste in March 22nd 2018, 2 month ago. Now the paste smells miso and the color become darker. The enzyme in Koji, rice malts activate in a plastic bag for fermentation.
The maillard reaction in Koji malt made the color darker, and the enzyme break down the protein in soy beans that made the soybeans very soft.
It seems like already miso paste, but I need to wait until May in 2019. I'll keep post how the miso paste will progress.
Do you know what miso is made from? The ingredients for miso are mainly three: Rice miso is made from malted rice, soybean and salt. Barley miso is made from malted barley, soybean and salt, while soybean miso made from malted soybean added with salt. Actually, I saw chick pea miso in Tsukiji fish market. Miso is a representative fermented seasoning as important as soy sauce in Japan.
Miso is also categorized depending upon the kind of malt used, the flavors such as salty or sweet, the color such as white, red, or light colored. Rice miso makde up about 80% of the miso produced throughout the nation, while barley miso is also called country-miso since it is generally a farmer's home cooking. However, nowadays barley miso is regarded as local miso in Kyusyu ( south part of Japan) area.
Miso is rich in nutrients and said eating miso keeps the doctors away. There are various quotes that relate miso and health. I'm impressed how miso has nutrients and has been keep people healthy by taking miso frequently. That is the wisdom of ancestors to today.
These are nutrients in miso paste.
Miso soup is now well known in universal, people eager to learn how to make miso soup at my class. Japanese eat miso as miso soup and there are various menus using miso.
Dengaku-miso is sweet seasoned miso, which is often served with juicy cooked daikon radish during winter and fried or pan fried eggplants in summer. My cooking teacher told that commonly serve white miso for winter and red miso for summer time.
This is Deep fried eggpant with sweetened miso sauce.
I often cook this side dish for my cooking class. People like the combination of saltiness, sweetness and umami.
Since miso contains Umami, it goes with variety of seasonings and ingredients.
Mixing same amount of miso and mayonnaise is miso dipping sauce. You may enjoy miso flavor to your table easily.