Updated: May 5
Miso is a delicious all purpose, high-protein seasoning which has played a major role in Japanese & Chinese cultures and cuisine for centuries. Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.
What is Miso?
It is an ancient food with few ingredients: soybeans, koji and sea salt. Miso is one of the essential fermented foods. Interesting to know that miso's range of flavors and colors, textures and aromas is as varied as that of the world's fine cheeses and wines?
Miso's Uncertain Origin
It is difficult for us to say with any certainty what the true origin of miso is. It is believed, miso have been brought into Japan from China. The Japanese people were very quick to adopt its flavor, and miso became an essential part of the Japanese diet. Originally it was a luxurious, prized food that could only be eaten by small, privileged groups of people. It was simply spread on food or eaten as a medicine. Over time not only has Miso soup became popular among common people, but also most of the miso dishes, which are transmitted to now, began to be made.
In our store we provide delicious and irresistible Shiro, Aka, Chickpea, Tian Mian Jiang, Garlic-Chili and Ginger - 6 types of miso's. They are made with a rice based miso. Dark miso( aka miso) has the stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste.
White miso (shiro miso) has a flavor-dense, winey-sweet, buttery, this miso version is more complex and less salty.
The Versatility of Miso
Soybeans + Koji + Sea Salt
Miso can be largely classified into four types: rice miso, barley miso, soybean miso, and blended miso. Basically, all miso is made from soybeans broken down using mold called koji. (Aspergillus oryzae). Koji is an essential ingredient, since it breaks down soybeans protein and promotes fermentation. Koji is certified as the National Mold of Japan. Three types of koji are mainly used to make miso. Rice miso is made by adding rice koji to soybeans, barley miso by adding barley koji to soybeans, and soybean koji is used to make soybean miso.
Classification by Taste
Miso is divided into three categories depending on its saltiness: low-salt miso, sweet miso and strong miso.
Classification by Color
Miso is visually categorized into red miso (aka miso), light-colored miso (tanshoku miso), and white miso (shiro miso).
How you can use it?
Start with a classic: miso soup, obviously, then tinker it into chicken noodle miso,
blend it with herbs for a pesto you can mix with ramen noodles, or spread on a pizza, or with tahini for a salad dressing, or even balance the sugariness of caramel, ice-cream, miso butterscotch, or another variation. If you’re avoiding soy, there’s a new wave miso variety made from chickpeas that we offer in our store. Check this out.
Red Miso (aka miso) use for a traditional miso soup or add to any your favorite soups or stews to boost the the savory depth. Miso is also an excellent ingredient to savory marinades and sauces, from stir fry to earthy pasta sauces.
Rub Ginger Miso on thinly sliced pork cutlets before frying, add some rice and vegetables. You can also try this technique on chicken cutlets, shrimp, salmon and even vegetables.
We especially like how the chilly garlic miso pairs with cauliflower and broccoli. Also, when mixed into melted butter, it’s killer brushed across corn on the cob. Unlike a traditional plain miso, this one offers a sharp brightness from the ginger and also from chilly, adding more complexity to the salty, umami-packed flavor profile of miso.