Umailabs

Miso

Miso is synonymous with soup not only here in the west but Japan too. That is because miso in the form of soup had been a staple of the daily Japanese diet since the Kamakura Period (1185-1333). Buddhist monks brought the process of making miso to Japan and began to produce it for the nobility. By 701 miso had become a popular enough ingredient that regulation of production, trade and taxation was needed. When the Kamakura bakufu took control  Buddhist monks no longer single-mindedly cater to the aristocrats but was forced to tend to the spiritual needs of the commoners as well. As one such step Buddhist monks encouraged followers to eat two meals a day consisting of a bowl of grain (rice, barely or millet), miso soup and pickled vegetables. Thus creating the base of the Japanese meal that would later evolve into ichijou sansai (一汁三菜) or one bowl of soup and three sides. In essence the basic Japanese meal.

Miso has been a vital part of Japanese diet because it is high in protein and a great source for dietary fiber, vitamins and minerals.

Click here for more health info on miso!

Miso is made by steaming rice and/or barley then allowing it to cool to body temperature. Then koji the same yeast that is added to shoyu is added to the rice or barley  along with water and salt and allowed to culture for about a week. Then soybeans are cooked and mashed before being added to the rice/barley mold mixture. The mixture is then placed in large cedar vats and  stones are placed on top. The fermentation process for miso can take just a few weeks up to several years depending on the kind and quality of the miso being made. When it is finished the miso will be a thick paste the consistency of peanut butter.

Like many other things in Japan there is simply not one kind of miso. Instead many different types over time developed due to resources, region preferences and uses in daily cooking.

The JAS (Japan Agricultural Standard) recognizes for basic categories of miso:

Shinsyu Miso 米みそ: rice miso made from  ripened fermented soybeans and rice. It is golden yellow and has a smooth texture. It is another all purpose sort of miso.

Mugi Miso

Mugi Miso 麦みそ:barley miso made from ripened fermented soybeans and barley. It is very dark in color and has a rich salty taste. The longer it ferments the darker it gets. It is also the least popular and for that reason the cheapest to buy. It is perfect in limited doses for rich soups, stews, beans, sauces and spreads.

Hatcho Miso

Mame Miso 豆みそ :soybean miso or red miso  made from fermented soybeans. The most sought after mame miso is the Hatcho miso. It is made with a different kind of koji yeast called Hatcho koji. The end result is a reddish brown chuncky miso low in carbohydrates and rich in flavor. It is especially used for hearty soups.

Awase Miso

Awase Miso 調合みそ: combined miso made up of two or more of the above listed types of miso. Is the all purpose miso. Typically used for just miso soup in can have other applications as well. Color flavor and texture will all vary depending on which miso has been mixed.

Red and white miso are also extremely typical.

Aka Miso

Aka Miso 赤みそ：Red miso is a variation of rice miso that has been allowed to ferment until it reaches a redish brown color. It also has the highest source of all the different kinds of miso. It is typically used in soups, stir-fry and as the base for many different kinds of marinade.

Saikyo Miso

Shiro Miso 白みそ: White miso is yet another variation on rice miso but this time more rice and koji and less soybeans hence the white color. For that reason shiro miso contains the most carbohydrates and has a very smooth sweet taste. White miso is popular very popular in Kyoto and is used often in kaiseki meals. It is also perfect in light soups, a component for salad dressings and especially Saikyo white miso is perfect for marinating fish.

This is the most basic break down of the variety of miso that is out there. Of course many regions of Japan has their particular version. However most of them have some root in the basic miso types above.

Flavored Miso

There are also a variety of miso flavored sauces. These sauces are innumerable and can be flavored with just about anything. Such as sea bream miso, yuzu miso, ume miso and so on and so on. These miso are typically used for specific dishes like simmered daikon with yuzu miso sauce. Or as a garnish for rice or soup.

Reduced Salt Miso

Again like shoyu miso can seem daunting. However miso is now available and many local grocery stores. Just grab the one that looks best to you. Miso is naturally high in salt but now some versions are being made with reduced salt. I have no idea how these taste. There are many more things one can do with miso than just make soup and there are a number of recipes out there that will tell you how.

However if you would like to make a decent bowl of miso here is what you do:

Bring two cups of dashi to a boil.

Place in desired ingredients:

wakame

carrots

daikon

green onions

mushrooms

tofu.

Whatever it is that you like it your miso soup. Boil until ingredients are cooked.

While your stuff is boiling place two tablespoons of miso (your choice) into a small bowl and mash with spoon until smooth and creamy. By mashing the miso ahead of time this will help the miso dissolve into the soup faster.

When the ingredients have cooked. REMOVE the dashi from the heat and take two tablespoons of the stock and mix it into the miso in the small bowl. When the miso has completely dissolve pour the miso dashi mix into the soup pot. Then serve and eat.

DO NOT heat the miso over heat this will ruin the flavor of the miso.

Hope you enjoy!

Clam and Miso Soup

* Images from Miso Online