『 O Miso no Erabikata | How To Choose & Use Miso? 』
Hi everyone, I'm MASA
This time I would like to...
briefly the basic knowledge of cooking to you all
about the last cooking video I edited
Last time I had introduced a dish
which was has Miso ingredient
and I had explained about the part of Miso
but found out that part of the explanation was too long for the editor to put in
so the part was cut off at that time
I felt what a waste...
because I explained a lot about Miso
so I've decided to share again
" the previous clip was cut off... "
『 How to choose & use Miso ? 』
Usually I would suggest
to prepare 2 types of
Miso
Over here, I've 2 flavors of...
Miso
white & red colors
There are many types of Miso out there
there is a tremendous diversity of miso, each reflecting the culture of their area
Here's the most common types of Miso
you can choose sweet & salty ( rich flavor )
light yellow color is sweet & dark brown to red color is salty
OK ~
# Main ingredients are soybeans & koji mold (aspergillus oryzae)
# Soybean miso using soybean itself as a koji
# Everyone are familiar with『 Kome Miso 』 ( rice Miso )
# Sendai Miso, Shinshu Miso & Tsugaru Miso are belong to Kome Miso
Commonly knows as pale yellow sweet Miso
it's called 『 Saikyo Miso 』
the sweetness comes from the sugar produced as a byproduct of the fermentation process
It's mild & lightly salty taste & in addition to making Miso soup
in condiments like mayonnaise, salad dressing or marinades
There's a one important part is
white Miso is not necessarily all sweet ( e.g. Shinshu Miso )
Although it's white color but the taste is salty
so not just by looking at the color of the Miso
also have to see where it's made from
This red color Miso
is the most common I used in my dishes
『 Hatcho Miso 』
is a type of miso made in the Aichi ( Nagoya )
it's often a much stronger-tasting Miso
and made with just soybeans, no grains
Well, this type of red color Miso
is a good general purpose Miso
If you purchase 2 types of Miso flavor
simplest way is can mix it yourself
it's a good idea to combine the 2 types of Miso
# Adjust the proportion & make the exclusive flavor !
And another type of Miso 『 Kinzanji Miso 』
has a chunky texture
# Sealed with soybeans, wheat, vegetables & etc
This Miso are more special
because it's a finished product, can be eaten directly
The most popular way of enjoying this is
cucumber ~ finely diced
just... dig it out
and...
spear in it, like this
and eat directly, hmm
Hmm !
The taste is pairing with Sake can be very hard to do
in fact, children will like the flavor & taste
So if you get this type of Miso
and you assume only can made Miso soup
it can be added
but the taste will be too strong & easy to get greasy of it
you can use the ordinary Miso & add a little bit of this Kinzanji Miso
Well, it's not necessary have to buy 2 types of Miso at a same time
or you can get a small pack & try the taste first, hmm
so just get any types you like
you will find out Miso has so much more to offer & it deserves all the love it can get
Alright ! OK ~
Well ~ hopefully everyone adapt this Miso in your daily cooking, hmm
you can choose few types of Miso & keep refrigerated
pick a flavor you want when feel like eating
I hope everyone are enjoy the cooking moment & make a tasty Miso cuisine
Thank you !