What is a sauce?

Miso is a condiment, which is popular in Japan because of its rich nutrition and unique taste. Miso originated in China or western Thailand, and it is very similar to bean paste, soy sauce and lobster sauce. Some say it was spread to Japan by monk Xuanzang in the Tang Dynasty, and some say it was spread to Japan through the Korean Peninsula.

At present, Japanese miso is mainly divided into three categories: rice miso and wheat miso are made by steaming rice and wheat and then mixing them with steamed soybeans and salt, while bean miso is made by directly growing mold on steamed soybeans. Due to different regions, the proportion and color of soybean, rice and wheat are also different, which constitutes a variety of local flavor. Each kind of miso has its own characteristics.

The umami flavor (amino acid) and sweet flavor (sugar) produced by enzymatic hydrolysis of soybean, rice and wheat are fully integrated with the salty flavor added in the production process, and the aroma produced by fermentation of yeast, lactic acid bacteria, acid, ester and alcohol. Make the miso taste more mellow, fragrant and appetizing. In Japan, miso is mainly eaten in the form of miso soup. In addition, adding seasonings such as miso, sugar and vinegar when steaming fish, meat and vegetables can make the dishes more delicious and healthy. 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 nicotinic acid. Professor Hiroshi Ito of Hiroshima University in Japan and others have proved through animal experiments that eating miso often can prevent liver cancer, stomach cancer, colorectal cancer and other diseases. In addition, it can also inhibit or reduce cholesterol in blood, inhibit the accumulation of fat in the body, improve constipation, and prevent hypertension and diabetes.

What is miso? Also known as Japanese bean paste or black bean paste, it is collectively called miso for convenience.

Practice: Boil a pot of water, and add katsuobusi, which is the granule of sea fish processing, equivalent to chicken essence.

You can put your favorite vegetables, tofu, onions and potatoes.

Turn off the heat when the vegetables are soft.

Just add miso.

Remember, you must put miso after turning off the fire.

Japanese miso soup

material

300g of soft-shelled turtle bone (red fish bone), 2 cups of red and white shredded radish1,80g of miso and tofu, 8 tablespoons of kelp bud1,2 tablespoons of sugar, monosodium glutamate and chopped green onion.

manufacturing process

1. Cut the soft-shelled turtle (or other fresh fish bones) into sections, scald it with boiling water, take it out, and then wash it with clear water.

2. Add 3 1/3 cups of water to the pot and bring to a boil. Boil shredded red and white radish until soft, then add fish bones to boil, skim off the foam, and mix in miso.

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

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

Add 5 cups of water and simmer for 20 minutes.

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Onion miso soup

Ingredients: half an onion, a chicken leg,100g tofu, 2 fresh mushrooms.

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

2. Cook shredded onion in water, then diced chicken legs, then tofu and mushrooms, then miso sauce and scallop, and then season.

[hint]

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

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Miso is made of lobster sauce (soybean), which is mainly mushy. It is a condiment and also used as soup.

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

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

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

Nutritional value/per teaspoon:

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