miso 2Miso is a fermented soybean paste whose salty taste, buttery texture and unique nutritional profile make it a versatile condiment for a host of different recipes, including traditional miso soup. In addition to soybeans, some misos also feature rice, barley, or wheat.

Miso is made by adding a yeast mold (known as “koji”) to soybeans and other ingredients and allowing them to ferment. The fermentation time, ranging from weeks to years, depends upon the specific type of miso being produced. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to nut butter.

The color, taste, texture, and degree of saltiness depend upon the exact ingredients used and the duration of the fermentation process. Miso ranges in color from white to brown. The lighter varieties are less salty and more mellow in flavor while the darker ones are saltier and have a more intense flavor. Some misos are pasteurized while others are not.

The different types of miso include:

* hatcho miso (made from soybeans)
* kome miso (made from white rice and soybeans)
* mugi miso (made from barley and soybeans)
* soba miso (made from buckwheat and soybeans)
* genmai miso (made from brown rice and soybeans)
* natto miso (made from ginger and soybeans)

While miso is the Japanese name we are most familiar with in the United States, this fermented soybean paste is also known as “chiang” in China, and “chao do” in Vietnam.

History

The origins of miso, like many other foods made from soybeans, can be traced to ancient China. Its predecessor was known as “hisio,” a seasoning made from fermenting soybeans, wheat, alcohol, salt and other ingredients. Some accounts hold that it was a luxury food item, only enjoyed by the wealthy aristocrats.

This fermented soybean paste was introduced into Japan around the 7th century. The refined and elaborate process of making miso was further developed throughout the centuries to produce the miso that we know today.-www.whfoods.org
Health Benefits
Miso is a soy paste that is created by inoculating trays of rice with the vitamin B12 synthesizing fungus, Aspergillus oryzae, then mixing in a ground preparation of cooked soybeans and salt, and letting the mixture ferment for several days before grinding it into a paste with a nut butter consistency. Because it is fermented with a B12-synthesizing bacteria, miso has been commonly recommended as a B12 source for vegans. Miso is quite high in sodium (1 ounce contains 52% of the recommended daily value for sodium), but a little miso goes a long way towards providing your daily needs for the trace minerals zinc, manganese, and copper. In addition, a single tablespoon of miso contains 2 grams of protein for just 25 calories. An impressive nutrient profile for a flavoring agent! Use miso in your cooking instead of plain old salt and reap a variety of benefits in addition to enhanced flavor.
Miso’s Minerals Support Immune Function, Energy Production, Bones and Blood Vessels and protection against Breast Cancer.
—-www.whfoods.org

miso 2

How to make Homemade Miso?

To make miso you need the following ingredients:

* 400 g whole soybeans
* 600 ml water
* 150 g salt
* 300 g dried rice koji (rice fermented with special moulds, this can be bought are also made at home)

Miso production process
All utensils which you use for the production of miso should be clean and preferably be rinsed with boiling water. These are the steps to make miso at home:

* Soaking the soybeans – Soak the soybeans during 3 hours in the water. By that time the soybeans should have doubled in size.

* Cooking the soybeans – Put the soaked beans with the soaking water in a pressure cooker and cook at max pressure during 40 minutes. The soybeans should be soft. Open the pressure cooker and drain the beans in a colander, making sure to recover the soaking water.If you don’t have a pressure cooker you will need to boil for about 3 to 4 hours to obtain soft soybeans.

* Mixing the soybeans – When the beans are still hot, use a potato masher to puree the beans until about one third of the soybeans is still whole. Allow he beans to cool down to 35-40°C. If temperature is too high the koji culture could become inactive.

* Making miso paste – Take 200 ml of the soaking water (add more water if you don’t have enough of it) and dissolve the salt (except for 2 teaspoon salt which you need in the following step). Add this liquid slowly to the soybeans while mixing stirring continuously. Crumble the koji into the miso mixture and with your clean hands mix until you obtain a smooth mixture.

* Preparation of miso container – As a fermentation vat use a glazed ceramic cylindrical container of about 5 kg. Make sure that the ceramic container is suitable for food preparations. Rub the inside of the container with 1 teaspoon of salt and add the miso mixture. Level the miso surface and sprinkle 1 teaspoon of salt, this to prevent unwanted moulds and bacteria from spoiling the surface which is in contact with the air. Cover the miso with a round piece of kitchen paper and press it firmly on the miso. Top with a round wooden lid that just fits in the container and some weights (about 3 kg, well washed stones). Cover the container with wrapping paper and tie in place with a string or rubber. Repeat all steps as before to make more batches in the following days and add them to the container (first removing lid and rubbing the inside of the container with about 1 teaspoon salt) until the container is about 80% full.

* Miso fermentation – The fermentation will start immediately. The container should be place in a clean room with moderate temperatures (15°C – 25°C). The miso will be ready after 6 to 12 months fermentation. During the fermentation some liquid (=tamari) will rice to the surface. If no liquid tamari is seen on the surface then the pressing weight must be increased.
Each time you want to inspect the fermentation process you will loose quality, so don’t do it when not necessary and not more frequently then once every 2 months. This miso can be kept in the container for a few years.
———-Soya.be

How to make Miso Soup?

While Miso, is a traditional Japanese seasoning and widely used both in traditional and modern cooking, it’s also popular in most of Asia especially in the Philippines. As a proof here’s a traditional miso recipe that most of the Filipinos enjoy.

fish head sour soup with miso

Ingredients :

1 fish head (salmon, talakitok or maya-maya), about 500 grams in weight, split open and gills removed
half a head of garlic, peeled and minced
1 large onion, peeled and finely sliced
2-3 tomatoes, diced
1/4 c. of yellow miso
1 c. of tamarind extract
a bunch of mustard leaves, root ends cut off
2 tbsps. of cooking oil
salt or patis
Cooking procedure :

For the tamarind extract, place a cup to a cup and a half of young tamarinds in a small pan. Pour in about a cup of water. Bring to a boil and simmer until the tamarinds are soft and pulpy. Mash the tamarinds in the water and strain.

To remove the excess bitterness of the mustard leaves, soak in water for around 15 minutes  or blanch in boiling water from a minute, douse with cold water and drain.

Heat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften. Add the miso and continue sauteeing until the vegetables are soft. Pour in about five cups of water. Season with salt or patis. Add the fish head. Bring to a boil, lower the heat and simmer for about 10 minutes. Pour in the tamarind extract. Add more salt or patis, if necessary. Add the mustard leaves. Simmer for a minute longer if the mustard leaves have been blanched; if not, for about three minutes more.

Serve at once.

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