![]() It is totally worth the effort and time! See the making schedule above. However, if you can not wait like me, you can start to use it after 3 months. It only requires a few ingredients and a little patience as it takes about 6 months to mature. Making your own homemade miso from scratch is fun and is not hard to make. Also Lactic acid bacteria changes the inside of the miso barrel into an acidic environment in which the bacteria cause miso rot and cannot tolerate sour (pH value around 5.o) environment. high percentage of salt (12-14%) kill bacterias. ![]() It is actually hard to fail when making this condiment because 1. Making your own miso paste from scratch is not as difficult as you might imagine. I buy this every time I go back to my hometown. It contains other ingredients like ginger, eggplants, and Shiso leaves. This paste is not for making miso soup or anything but for eating it as it is. Kinzanji miso is Wakayama prefecture’s (where I am from) special sweet eating miso and this is my favourite. Saikyo miso (left) and Kinzanji miso (right) ![]() Those dishes are called “Saikyo yaki” and are famous in Kyoto. Sikyo miso on the left is Kyoto’s special sweet miso and it is often used for glazing fish and meat when grilling. Reference: Marukome Miso Two regionally special sweet types For the taste, there are mainly either sweet or savoury/salty. In terms of colour, there are white (shiro), red (aka), and mixed (awase) and this way of classification is the most commonly seen. By ingredients, there are three types, rice (kome miso), burly (mugi miso), or beans (mame miso). Miso is a fermented food and it is classified by the ingredients, colour, or taste. It is an important part of Japanese cuisine. Miso is a traditional and essential condiment of many Japanese dishes. Miso is actually easier to make than you think. Though it is still difficult to get ingredients for cooking Japanese dishes for some who live outside of Japan. It is a well-known fermented food world-wide and can be purchased from supermarkets. Miso is one of the integral ingredients of Japanese cooking.
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