Miso paste and miso soup: learn the secrets of Japanese cuisine!

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2018-04-01 22:24:09

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In traditional Japanese cuisine, there are many different soups, but the most favorite-miso soup.

Miso-bean paste is obtained by fermentation. Miso paste is a mandatory attribute of the Japanese meal is exactly the same as in Fig. Composition of pasta-boiled and mashed soy beans, which add the malt and salt. The mixture is left to ferment for a period from one week to a year. The soybean was popular and was the main food of the Japanese even in ancient times. There is evidence that soybean in Japan was brought from China more than two thousand years ago.

The Miso paste may act as a preservative, so by mixing raw fish with miso, you can preserve its freshness for several weeks. From miso paste to prepare delicious gravy to the vegetables and sauce dishes «dengaku”, which consists of fried or boiled vegetables with soy tofu. In addition, there is one dish which cannot be prepared without this ingredient like miso paste – recipe misoshiru (seaweed soup, fish, vegetables and shellfish). Miso soup cooked with seasonal vegetables, so it is rich in vitamins, carotene and fiber.

Miso-pasta-recipe that contains useful for the body proteins, glutamic acid, lecithin, vitamins and microorganisms, which regulate intestinal function. In each region, miso is prepared differently. Miso paste can vary in color. Depending on the ingredients it can be yellowish, red, or brown, or even black. And the consistency is different, too: some are grainy, and someone uniform. The smell of miso paste is also different. He can be very tender and soft, and can be hot and spicy. Even the taste of the paste can be salty or sweet-it all depends on the ingredients and cooking methods.

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Miso paste is not a standalone dish, it only emphasizes and enhances the flavor of different Japanese dishes. This is the art of preparing Japanese dishes: to reveal and to emphasize the taste of the product and serves as a whole.

Miso Soup with seaweed

To prepare this soup, we need to take four cups of water, 3 pieces of dried Japanese anchovy called niboshi, 100 grams tofu, 100 grams of dried seaweed, a handful of chopped green onions for decoration, miso paste, white is a good choice.

In the water put niboshi and bring to a boil, then remove niboshi. In water, add a tablespoon of Japanese miso, better than the white, as it is more suitable for this soup. Then add seaweed and tofu, cut into small cubes. As soon as the contents of the pan begin to float to the surface, turn off the heat, as miso does not like boiling and may lose its unique flavor. Serve the soup hot, after putting in each plate with finely chopped green onions.

Miso soup with vegetables

For this soup you will need two large carrots which should be rubbed on a grater and one small onion, and green onions. Finely chop two cloves of garlic. Cut a Chinese cabbage. Tofu must be cut into small cubes with a diameter of about 1 cm

In five-liter saucepan add a tablespoon of vegetable oil, then add back the onion, carrots, garlic and a tablespoon of ginger, grated on a grater. Parboil all the vegetables for about 10 minutes.

Then put shinkovannoy cabbage, a spoonful of rice vinegar, one fourth teaspoon black pepper. Then pour half a liter of water, bring to a boil and cook for 20 minutes under a lid.

The miso paste is added 60 ml of hot water and stir. Refill the soup. Five minutes before the end of cooking soup, add chopped tofu. The dish on the table and decorate it with greenery.

Japanese dish has an unusual taste and originality. Actually, cooking is not difficult, you just need to follow some of the subtleties. Pamper your favorite Japanese dishes with miso paste – believe me, it's very tasty!


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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