Miso is a kind of condiment, which is popular in Japan because of its rich nutrition and unique taste. Miso first originated in China or western Thailand, and it is very similar to bean paste, soybean sauce, lobster sauce, etc. It is said that it was spread to Japan by monk Xuanzang in the Tang Dynasty, and there is also a saying that it was spread to Japan through the Korean Peninsula. At present, miso in Japan is mainly divided into three categories: rice miso and wheat miso made by steaming rice and wheat and then mixing them with steamed soybeans and salt, and bean miso made by directly growing mold on steamed soybeans. Due to different regions, the proportion and color of soybean, rice and wheat are different, which constitutes a variety of flavors with local characteristics. Each kind of miso has its own characteristics. The umami flavor (amino acids) and sweetness (sugars) produced by enzymatic decomposition of soybean, rice and wheat are fully blended with the salty flavor added in the production process, and the aroma produced by fermentation of yeast, lactic acid bacteria, acid, ester, alcohol, etc. make the miso taste more mellow, rich in aroma and more appetizing. In Japan, miso is mainly eaten in the form of miso soup. In addition, adding miso, sugar, vinegar and other seasonings when steaming fish, meat and vegetables can make the dishes taste more delicious, which is beneficial to health. It is said that the longevity of Japanese people is related to frequent consumption of miso. Miso contains more nutrients such as protein, fat, sugar, iron, calcium, zinc, vitamin B 1, B2 and niacin. Professor Hiroshi Ito of Hiroshima University in Japan and others have proved through animal experiments that eating miso often can prevent diseases such as liver cancer, gastric cancer and colorectal cancer. In addition, it can also inhibit or lower cholesterol in the blood, inhibit the accumulation of fat in the body, and have the effects of improving constipation and preventing hypertension and diabetes. Japanese people's love for miso can be said to be infatuated. Without miso, the flavor of Japanese food will be inferior. For example, Japanese noodles (including restaurant meals and instant noodles) are sold in more than10 billion portions every year, and 50% of them are miso flavor. Japanese condiment market has seasonings from all over the world, but miso is indispensable for Japanese people. With the increasingly obvious global economic integration and the deepening of food cultural exchanges between China and Japan, Japanese miso has gradually entered China. Some famous Japanese food manufacturers have set up joint ventures in China to produce miso products, such as Japan's Shengu Brewed Food Co., Ltd., and West Lake Shengu Brewed Food Co., Ltd. in China's Hangzhou monosodium glutamate factory. Japan's "Marusai" Co., Ltd. has sent a number of miso manufacturing experts to conduct technical guidance and development in Hangzhou, China for a long time. Hotels and restaurants in some big cities in China use miso to cook delicious dishes, and some food factories in China also use miso to produce a variety of foods and condiments. In China, miso is increasingly accepted by people.

Japanese miso soup

material

300g of snapper bone (red fish bone), 2 cups of red and white shredded radish1/,80g of miso, tofu, kelp sprout, sugar, monosodium glutamate 1/8 teaspoons, and 2 tablespoons of chopped green onion.

manufacturing process

1. Cut snapper (or other fresh fish bones), scald in boiling water, remove, and then wash with clear water.

2. Put 313 cups of water into the pot and bring to a boil. Boil the shredded red and white radish until soft, then add the fish bones to boil, remove the foam, and mix the miso,

Put sugar and monosodium glutamate in a small drain, mix well with a wooden stick (or spoon), immediately turn off the fire and put the bowl in, and sprinkle with chopped green onion.

If the fish bones are changed to tofu and kelp buds, the water will be changed to dried fish sauce (300 grams of dried fish, head and viscera removed,

It is more ideal to add 5 cups of water and cook for 20 minutes on low heat.

Onion miso soup

Ingredients: half an onion, one chicken leg, bean curd100g, 2 fresh mushrooms.

Practice: 1. Shred onion, boneless chicken leg and diced.

2. Cook shredded onion in water, then add diced chicken legs and cook, then add bean curd and mushrooms to cook, and add miso sauce and "Hengdashi" scallop before taking out the pot to taste.

[Tips]

Miso should be put in last, otherwise it will produce sour taste and affect the taste of the dish.

Miso is made of fermented soybean (soybean), which is mainly pasty. It is a seasoning and is also used as a soup base.

Storage method of miso: Black miso, such as hatchomiso or redmiso, can be stored for a period of time without refrigeration, especially for three years.

But this kind of cold storage is just as well. If the sweet miso is yellow, mellowwhite and sweetwhite, it cannot be preserved without cold storage.

In addition, if the miso is sterilized at low temperature, it should be refrigerated. Warning! Some Japanese brand miso contains fish stock!

Nutritional value/per teaspoon:

Calorie 36g, protein 2g, carbohydrate 5g, fat 4g and sodium 629mg.