The Magic of Miso
Miso (味噌、みそ), is a rich, salty condiment that characterizes the essence of Japanese cooking. The Japanese begin their day with a fortifying bowl of miso soup and use miso to flavor a variety of foods in other meals throughout the day.
Making miso is a household art in Asian countries, comparable to the American practice of canning foods.
To make miso, soybeans and sometimes a grain such as rice, are combined with salt and a mold culture, and then aged in cedar vats for one to three years.
There are two major types of miso: red and white. Red is a dark reddish brown, and white is actually a sort of yellow-brown. Red is supposed to be saltier and stronger in flavor, though not all red miso is. White is more popular, and more versatile. There are as many kinds of miso in Japan as there are cheeses in Switzerland, though outside of Japan we only tend to see the major brands.
The texture can range from smooth to chunky, and the color from a light yellow-brown to reddish brown to dark chocolate brown, and the flavor ranges from mildly salty and sweet to strong and very salty. It is packed with umami and protein, not to mention all sorts of nutrients.
(Together with Hiroshi (72), third Generation Miso maker & enthusiast)
