Miso

Miso,Rutabaga, Fennel, Kale, Watercress:Miso is a traditional Japanese condiment made from fermented rice, barley and / or soybeans, salt and fungus kōjikin (麹 菌?), The most typical miso made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock as the miso soup is called misoshiru (味噌 汁?), Japanese cuisine food. With high content of protein and rich in vitamins and minerals, miso played an important role in the nutrition of feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cuisine, and has been gaining world-wide interest. Miso is generally salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity and salty, and has a very broad range of available miso. Preceded by miso originated in China during the third century BC or earlier, and it is likely that this, together with the corresponding fermented soy products, was introduced in Japan at the same time as Buddhism in the sixth century AD [1]. This fermented food called “Chi.” Before the era of the Muromachi, miso was made without grinding soybeans, something like natto. In the Kamakura period, the total meal consisted of a bowl of rice, dried fish, serving of miso, and fresh vegetables. In the Muromachi era, Buddhist monks have found that soy can be ground into a paste, spawning new cooking methods where miso was used to flavor other foods. Miso is also used as a military position in the era of Sengoku and the miso-making is an important economic factor for the daimyo of the era. In the Miso Edo period is also called hishio and cookies. Detailed History of miso in the world (1378 pages, 4362 references) is available on the Internet. * History of miso, soy Jiang (China), Yang (Korea) and Tauco / Taotjo (Indonesia) (200 BC to 2009) In our time, miso is industrial production in large quantities and traditional miso home became a rarity.

Posted in: fennel,kale,rutabaga,watercress