What is Miso?Miso is the food of a half-solid that soybean, rice, wheat, and salt are made.Miso is one of our familiar fermented foods. There is much language about bean paste in Japanese.I guess that it is related to bean paste and Japanese.
The place where Miso is madeThe area which makes Miso affects the quality of bean paste.
How to make Miso and the kind of bean pasteMicrobes work at the time of making miso is so many ways of working is also very difficult.
Making koji miso begins the same as making sake. So planting the Aspergillus koji room above 30 ℃ in First steamed rice and wheat to make the construction.
This reduces the growth of yeast bacteria is maintained at a temperature of about 37 ℃. The next task called charged, it stops the growth of Aspergillus oryzae by mixing salt and yeast.
In addition to feeding is also salt-tolerant yeast and lactic acid fermentation of miso required. Lets aged 40-180 made a couple of days main fermenting mash into the fermentation tank and it.
During preparation, the rice and wheat have become much more of a sweet miso, soy is the frequent miso taste often. In addition, there are various kinds miso as written above.
I would like to introduce this kind of makes a difference or why the colors taste of it all. .
Miso flavor characteristics of the different colorColor differences are born with brown reaction by varying the chemical foods and sugars and amino acids of proteins called the Maillard reaction occurs during the fermentation.
Maillard reaction in this way, and became part of the ear brown bread, coffee, color, burnt steak, which is going to react in a variety of foods familiar to us.