Miso paste: useful properties, composition, recipe

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Miso paste: useful properties, composition, recipe
Miso paste: useful properties, composition, recipe
Anonim

Soy miso paste is considered an essential and indispensable ingredient in most dishes in Japanese cuisine and is one of the oldest varieties of food, the production of which began several centuries ago in Japan. Along with soy sauce and rice, miso is the founder of the entire centuries-old culinary tradition in the Land of the Rising Sun, while each of the provinces has its own pasta recipe.

Miso paste. Compound
Miso paste. Compound

Useful properties

Every Japanese has known about the benefits of miso paste since childhood, and it is not surprising that in almost all families in this country, the morning begins with a bowl of nutritious and mouth-watering miso soup. It is generally accepted that such a breakfast will provide a boost of energy for the whole day and supply the body with a shock dose of essential minerals and vitamins. In the course of multiple studies, scientists have proven that miso paste has exceptional benefits for human he alth. For example, doctors recommend using pasta for the prevention and complex treatment of serious diseases. It is believed that the product remarkably reduces the negative effects of cholesterol on the body and minimizes the effect of external environmental factors, which include radiation. In addition, miso paste dishes are an excellent cancer preventative.

Miso paste: composition and types

According to ancient recipes, miso must be made from soybeans that have undergone a special fermentation process using the fungus koji-kin (Aspergillus oryzae). But the composition of miso has changed over time, and today, pasta is made not only using soybeans. There are many varieties of miso. Among the most common are pasta, which is based on cereals or their mixture with various legumes. 80% of miso paste in Japan today is made from rice.

miso paste
miso paste

Miso paste, in addition to its original composition of ingredients, can vary both in the way it is used and in color. To date, the following main types of pasta can be distinguished:

  1. Aka Miso (red or dark paste) - mainly used to make miso soup, a popular national dish in Japan.
  2. Shiro Miso (light or white paste) is a distinctive feature of this product not only in color, but also in a refined s alty taste. The high content of lactic acid in white miso paste allows it to be used as a substitute for milk or sour cream.

There are also several regional varieties of pasta. For example, mamemiso pasta is produced in the Mie, Gifu or Aichi areas. In the prefectures of Shikoku, Chugoku, Kyushu or Kanto, they make a special wheat miso paste called inaka miso. Often, various types of pastes are combined into a single product (Awase miso), the hallmark of which is the richness of aroma and taste.

Making pasta at home

The most original and unlike anything is Japanese cuisine. Its recipes are incomparable with any cuisine of other Asian nations. Any of these dishes, when finished, consists of half-cooked or raw fresh products, thereby retaining all the beneficial properties of he althy food. Let's take a closer look at how miso paste is prepared. The recipe is for homemade this traditional Japanese dish.

Ingredients:

  • koji-kin fungus – 300g;
  • water - 600 ml;
  • soybeans - 400 gr.;
  • s alt - 150 gr.;
Miso paste. Compound
Miso paste. Compound
  • plastic bucket or 5 liter glazed pottery;
  • a wooden lid or plate that can be easily lowered into ceramic dishes;
  • any cargo weighing three kilograms.

Before cooking, all dishes must be sterilized in advance. The whole process consists of six small steps.

First stage

Soybeans should be soaked in water for three hours. During this period, they should increase in size, approximately twice. After that, soybeans must be boiled until fully cooked. This will take approximately 3-4 hours (the beans should be soft).

Second stage

The beans are drained into a colander, after which 13 hot beans need to be mashed to a puree. Allow the resulting mass to cool, but not to a cold state, but to a warm one.

Third stage

100 grams of s alt dissolve in 200 milliliters of water and slowly pour into soy puree, stir lightly. 300 grams of koji-kin (fungus) are added to the resulting mass, and this is all thoroughly mixed by hand.

Fourth stage

All the resulting soy mass is placed in a glazed ceramic five-liter container, the bottom of which is first sprinkled with s alt (1 teaspoon). After placing the mass in the dish, it should be evenly distributed and lightly sprinkled with s alt.

Fifth stage

The surface of the soy mass should be covered with kitchen paper, while pressing with your hands so that air does not get inside. Next, the dishes are covered with a plate or a wooden lid, and pressed on top with a load of three kilograms.

Sixth stage

Miso paste. Recipe
Miso paste. Recipe

Check the miso paste every day, adding s alt one teaspoon at a time until the container is 80% full of the total volume. The remaining 20% is needed for the excreted liquid, which will be formed during the fermentation process.

And finally some tips

Miso paste should be stored in a cool and dark place at 15°C. Pasta for its full preparation will require from six months to five years of fermentation. The quality of the miso paste decreases with each lid lift, so please be patient and…

Bon appetit!

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