{"id":1893,"date":"2016-03-21T18:00:57","date_gmt":"2016-03-22T01:00:57","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=1893"},"modified":"2021-11-08T15:27:57","modified_gmt":"2021-11-08T23:27:57","slug":"essentials-of-japanese-cooking-miso","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-miso\/","title":{"rendered":"Essentials of Japanese Cooking:\u00a0 Miso"},"content":{"rendered":"<p>We continue our Essentials of Japanese Cooking series this month with a feature on <em>miso<\/em>\u2026 the <strong><em>so<\/em><\/strong> in <em>ryori<\/em> <em>no<\/em> <em>sa shi su se so. Miso<\/em> is a fermented paste made from soybeans, salt, either rice or barley, and a fermentation starter called <em>koji<\/em>. Used in <em>miso<\/em> soup, as a marinade, in dressings and sauces and a variety of other dishes, <em>miso<\/em> is an important staple in the Japanese pantry.<\/p>\n<p><em>Miso<\/em> is said to have originated in China, as early as the 4<sup>th<\/sup> century BCE. It was introduced to the people of Japan by Buddhist monks who traveled from China and brought many new ideas that inspired and informed Japanese food culture. The way Japanese people began to produce <em>miso<\/em> refined it into a few varieties, each with a distinctive flavor and nutritional profile, texture and <em>umami<\/em> (the rich and savory taste of glutamate-based foods).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1894\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/02\/miso01.jpg\" alt=\"miso01\" width=\"640\" height=\"426\" \/><\/p>\n<p>Four main varieties of Japanese <em>miso<\/em> are available at most grocery stores in Japan, along with a few specialty gourmet types. The main varieties include rice or \u2018<em>kome&#8217;\u00a0<\/em><em>miso<\/em>, which is the most commonly consumed variety, barley or \u2018<em>mugi<\/em>\u00a0&#8216;<em>miso<\/em>, pure soybean or \u2019<em>mame<\/em>\u2019 <em>miso,<\/em> and blended \u2019<em>awase<\/em>\u2019 <em>miso<\/em>, made with two or three types of other <em>miso<\/em> pastes. Each of these pastes are fermented from a few weeks up to three years, and the lighter varieties are more mildly flavored than the darker ones.<\/p>\n<p>Specialty <em>miso<\/em> pastes including <em>hatcho miso<\/em>, an all-soybean paste with a medium sweet\/strength\/saltiness profile, <em>saikyo miso<\/em>, a golden yellow paste with a naturally sweet, low salt flavor, and <em>moromi miso<\/em>, a chunky <em>miso<\/em> with the grains of rice or barley only partially crushed. Each of these specialty <em>miso<\/em> pastes are used in particular dishes, and not in general preparations such as <em>miso<\/em> soup or grilled fish.<\/p>\n<p><em>Miso<\/em> is high in protein, the B vitamins, enzymes, Vitamin E, fiber, lecithin, isoflavones, peroxidase inhibitors and prostaglandins\u2013all of which may help to nourish and regulate the body. <em>Miso<\/em> was a critical component of Japanese diets during lean times and famines, and it is still consumed almost daily by people in Japan.<\/p>\n<figure id=\"attachment_1895\" aria-describedby=\"caption-attachment-1895\" style=\"width: 640px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1895 size-full\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/02\/misoshiru.jpg\" alt=\"misoshiru\" width=\"640\" height=\"480\" \/><figcaption id=\"caption-attachment-1895\" class=\"wp-caption-text\">Miso soup<\/figcaption><\/figure>\n<p>Traditionally, <em>miso<\/em> soup is enjoyed first thing in the morning, as part of a Japanese breakfast, to cleanse and nourish the body. (We have a great recipe for <a href=\"https:\/\/www.zojirushi.com\/app\/recipe\/tofu-misoshiru\"><em>tofu<\/em> <em>misoshir<\/em><em>u<\/em><\/a> on our website!) The soup is made using a <em>miso koshi<\/em>, or small metal strainer, to create an even, smooth broth. <em>Miso<\/em> is also used in marinades and as a glaze for meat, seafood and vegetables, but must always be added to a dish either before or at the tail end of cooking, so the beneficial nutrients and the delicate flavor in the fermented paste are not destroyed by heat.<\/p>\n<p><em>Miso<\/em> is most often used in marinades, sauces and dressings. When used as a marinade, <em>miso<\/em> helps to breakdown the proteins in fish and poultry, infusing them with <em>umami<\/em> and drawing out any acidity or bitterness from the animal flesh. Salmon and cod marinated in <em>miso<\/em> and then broiled are popular preparations for these healthful oily fish. <a href=\"https:\/\/www.zojirushi.com\/app\/recipe\/-i-miso-i-marinated-chicken-i-kushiyaki-i-\"><em>Miso<\/em>-Marinated Chicken <em>Kushiyaki<\/em><\/a> is a great way to broil chicken. When used in sauces and dressings, miso can be mixed with mayonnaise, ginger, sesame oil, honey, citrus and even spicy sriracha sauce. <em>Miso<\/em> is even used occasionally in simmered <em>nimono<\/em> dishes, called <em>miso-ni<\/em>, in which <em>miso<\/em> is blended with <em>dashi<\/em>, <em>mirin<\/em>, soy sauce and fresh ginger and then used to cook various meat and vegetables.<\/p>\n<p>In our next post, we\u2019ll discuss cooking with <em>sake<\/em> and <em>mirin<\/em>, and give you some other great recipes to try out! As always, we\u2019d love to hear about your experiences as a beginner with Japanese cooking, so leave us a comment below.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We continue our Essentials of Japanese Cooking series this month with a feature on miso\u2026 the so in ryori no sa shi su se so. Miso is a fermented paste made from soybeans, salt, either rice or barley, and a fermentation starter called koji. Used in miso soup, as a marinade, in dressings and sauces [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[737],"tags":[20,16,89,90,66,88,70,67],"class_list":["post-1893","post","type-post","status-publish","format-standard","hentry","category-essentials-of-japanese-cooking","tag-foodie","tag-japan","tag-koji","tag-miso","tag-ryori","tag-soybeans","tag-umami","tag-washoku"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Essentials of Japanese Cooking:\u00a0 Miso - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-miso\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Essentials of Japanese Cooking:\u00a0 Miso\" \/>\n<meta property=\"og:description\" content=\"We continue our Essentials of Japanese Cooking series this month with a feature on miso\u2026 the so in ryori no sa shi su se so. Miso is a fermented paste made from soybeans, salt, either rice or barley, and a fermentation starter called koji. 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