miso is Japanese noodle sauce in a simple word. The main raw material is bean food, mainly soybean, and it is also effectively brewed from bean food such as red bean or white kidney bean. The other two raw materials for flavor enhancement are koji and salt. The flavor enhancement made by rice koji is called rice flavor enhancement, the flavor enhancement made by wheat koji is called wheat flavor enhancement, and the flavor enhancement made by bean koji is called bean flavor enhancement. Rice flavor is widely used in Japan, and the key to wheat flavor is taken in China, Shikoku and Kyushu in Japan. The origin of bean flavor is for Beijing. After slight cold, soybean rice was just obtained in autumn, and the ambient temperature was low, which could inhibit the breeding of mold. However, the flavor increase that really needs to be brewed can gradually become mellow and have a deeper taste.

The ratio of soybean: koji: salt is 1:1:.4. There is more salt, which is salty but easy to store. Salt should be naturally used. The flavor brewed by more koji is sweetened, and some people use double koji. Miso is a very popular noodle sauce in Korea and Japan. In Japan, many families use miso to develop condiments. The key to flavor enhancement is to make soybean as raw material, which can be used to cook fried chicken shreds with meat food and make nourishing soup. Friends who like to eat Japanese food, don't miss the Japanese sauce flavor. Let's learn the methods of Japanese sauce flavor now. Main ingredients: 5g of salted kelp, 5g of Flammulina velutipes, 1 box of bean curd, 1 tablespoon of miso sauce, auxiliary materials: fresh shrimp, yaozhu seasoning: salt, monosodium glutamate salted kelp soaked in cold water; Cutting off the tail end of Flammulina velutipes; Soak yaozhu early; Remove the shrimp line from the fresh shrimp; Sliced tofu with water. Add a proper amount of water to the pot, and pour in the scallop and scallop water. After the water is boiled, add a spoonful of miso sauce and mix it with a spoon. Add salted kelp, tofu and Flammulina velutipes, and add proper amount of monosodium glutamate and salt. Boil for about 1min minutes, add fresh shrimp and cook until the color fades. Ajisen, also known as soybean sauce, is made of soybean as the leading raw material,

added with salt and different kinds of fermented glutinous rice. In Japan, Ajisen is the most popular condiment. It can be made into nourishing soup, fried shredded chicken with meat, and soup stock in hot pot restaurants, because Ajisen is rich in protein, carbohydrate and dietary fiber, which is beneficial to health if eaten frequently. Sauce flavor can't be boiled repeatedly, because it will lose its flavor if it is hot and humid again, so it's best to enjoy it immediately after cooking without staying overnight. Because miso sauce itself will have a salty taste, you should try the taste of soup before putting salt, and then consider putting salt as appropriate. Yaozhu itself can give the soup a fresh and sweet taste, so monosodium glutamate can be added without adding it.