Home＞Food＞Miso
Miso
Miso is a seasoning indispensable to Japanese food, which is made by fermenting steamed soybeans with grain Koji and salt.
In the past, since each home was proud of homemade miso, the word “Front miso” was used to mean praise for yourself.
Miso is a seasonal rich seasoning, and the type of Koji used as a raw material is roughly divided into soybean, rice, barley, or a combination thereof, and soybean miso, rice miso, and barley miso.
History
Although there are various theories, it is said that the roots are the soy sauce (Hishio) that was handed down from China, and that it may have been made in the Nara era by Hishio (Miso：The prototype of modern miso).
The miso at that time was insoluble in water, so people licked it or painted it on tofu and vegetables.
In the Kamakura period, mortars were used in temples, and when miso soup made by grinding granulated miso began to be drunk, the basics of Kamakura Takeshi’s dining table, one soup, were established and inherited until the Meiji and Taisho eras.
During the Warring States period, miso was handy as a weapon and stored in the castle as preserved food. In the Edo period, various types of miso were born nationwide and are now up to date.
Kinds
Miso divided to 4kinds of them by official standard. Also, it can be divided by color and taste.
How to make Miso?
We will show you how to make rice miso and wheat miso.
@Soak soybeans in the water overnight.
ABoil soybeans in a pot.
BMash soybeans.
CMix rice and salt well.
DMix soybeans and C well.
EMake D into balls and put them into a container tightly.
FCover the surface of miso with plastic wrap.Put a lid and a weight on the container.
GCover the container with newspaper and store it in a cold dark place for several months.
History
Although there are various theories, it is said that the roots are the soy sauce (Hishio) that was handed down from China, and that it may have been made in the Nara era by Hishio (Miso：The prototype of modern miso).
The miso at that time was insoluble in water, so people licked it or painted it on tofu and vegetables.
In the Kamakura period, mortars were used in temples, and when miso soup made by grinding granulated miso began to be drunk, the basics of Kamakura Takeshi’s dining table, one soup, were established and inherited until the Meiji and Taisho eras.
During the Warring States period, miso was handy as a weapon and stored in the castle as preserved food. In the Edo period, various types of miso were born nationwide and are now up to date.
Kinds
Miso divided to 4kinds of them by official standard. Also, it can be divided by color and taste.
How to make Miso?
We will show you how to make rice miso and wheat miso.
@Soak soybeans in the water overnight.
ABoil soybeans in a pot.
BMash soybeans.
CMix rice and salt well.
DMix soybeans and C well.
EMake D into balls and put them into a container tightly.
FCover the surface of miso with plastic wrap.Put a lid and a weight on the container.
GCover the container with newspaper and store it in a cold dark place for several months.