Miso pasta and miso soup: discovering the secrets of Japanese cuisine! Why is miso incredibly healthy? Making miso pasta at home

Japanese cuisine is gaining more and more popularity in the modern world. Nowadays, many are interested in how to make miso soup. "What it is?" - you ask. This dish is a traditional Japanese food. It was invented 750 years ago during the time of the samurai. The secrets of creating this dish at home will be discussed in our article.

Miso pasta

Based on the paste of the same name, it is made japanese soup miso. The recipe for the dish will be outlined below. First, we will talk about the composition of a unique product, which is miso paste. It is a thick mass that is produced by fermenting wheat, rice, barley and soybeans. It contains a lot of vitamins D and A, as well as calcium, iron and zinc. There are several types of pasta. They vary in color, taste and aroma. Accordingly, miso soup can be completely different. For its preparation, a paste made from soybeans, wheat, rice is used. It is believed that the most delicious Japanese soup is made from red miso paste.

About the benefits of the dish

The Japanese consider miso soup to be extremely useful. You already know what it is. But why is this dish attributed to miraculous properties? It turns out that it is prepared primarily from seasonal vegetables rich in vitamin C, fiber and keratin. In addition, miso paste is rich in glutamic acid, proteins, lecithin and a large number of beneficial microorganisms that contribute to the good absorption of food.

What is miso soup made from?

We have already figured out what it is. But which ingredients are suitable for cooking Japanese food? It is cooked with the addition of seaweed, vegetables (potatoes, daikon, cauliflower, spinach, turnips, onions), meat and mushrooms. In miso soup recipes, you can also find pork, meat, various fish and various seafood (crabs, shellfish, shrimp, squid, etc.). Tofu is often added to the dish - soy cheese, which is an inexhaustible source of protein.

Food preparation

In order to make miso soup at home, you need to know how to properly process the ingredients for this dish. Greens and vegetables must be chopped according to the recipe. Dried mushrooms and vegetables must be soaked in hot water before use. Seafood (such as shrimp) should be peeled, rinsed, chopped and lightly boiled in dashi broth. In order to prepare this liquid, you need to purchase special granules and diligently dissolve them in boiled water. The tofu should be cut into small, neat cubes.

Preparing dishes

To make miso soup at home, you will need a small saucepan, a vegetable peeler, a sharp knife, a chopping board, and a bowl to soak the ingredients. The dish is served in deep small bowls. They first drink the broth, and then eat the remaining products with chopsticks. Many Japanese restaurants practice making miso soup on the plate.

Ingredients for tofu soup

Now let's talk about what products are needed in order to cook traditional Japanese miso soup. The recipe for cooking involves the use of the following ingredients:

• miso - 1/2 cup;
• tofu - 1/2 cup;
• dasi - 1.5 teaspoons;
• green onions - 2 tablespoons;
• water - 4 glasses;
• seaweed - 1 tablespoon.

How to make tofu soup

1. First of all, you need to take a saucepan and fill it with water. Then bring the liquid to a boil and add the dashi granules to it. Once they are completely dissolved, you can proceed to the next step in the preparation of the soup.
2. The stove should now be set to moderate heat and the dashi cut into small cubes should be added to the pot.
3. Then the dried seaweed must be poured with a little water. After they are soaked, squeeze out the excess water and add the seafood to the soup pot. The dish should be cooked for another two minutes.
4. At this time, the miso must be diluted in a separate bowl. To do this, add a little dashi broth to it and stir the paste until smooth.
5. Now you need to remove the pan from the heat and add miso to it. All ingredients should be mixed thoroughly. The soup can then be poured into bowls.

Japanese miso soup with tofu is ready! Sprinkle with green onions before serving.

Miso soup with pork and spinach. Ingredients

This variant of soup preparation differs from the classic one in greater saturation and calorie content. To prepare a dish, you will need to stock up on the following products:

• pork - 55 grams;
• spinach - 1-2 bunches;
• enoki mushrooms - 1/3 stick;
• vegetable oil - 0.5 teaspoon;
• dashi broth - 350 milliliters;
• miso paste - 1.5 tablespoons.

Miso soup with pork and spinach. Cooking method

1. First, the pork must be cut into thin strips and fried in sunflower oil.
2. Then the spinach should be separated from the stems, rinsed and boiled for a little in boiling water, then immersed in ice water. Then the product must be cut into pieces three to four centimeters long.
3. Now boil the dashi broth in a saucepan and toss the enoki and fried pork into it. Products must be cooked until cooked.
4. Next, remove the soup from heat, add to it and stir the ingredients until smooth.

1. Under no circumstances should miso paste be boiled. It should always be added to the hot broth at the very end of cooking and stir thoroughly in it.
2. When making soup, it is important to keep the correct proportions. For one liter of dashi broth, usually 150 grams of miso paste is taken.
3. In addition to the main ingredients, the dish should contain at least two more products that differ in shape, color and consistency.

These are the simple rules you need to follow to make real miso soup. What it is, and how to cook it, we now know. Be sure to try to surprise the household and do it at home. a traditional dish Japanese cuisine. Bon Appetit!

Characteristics of miso paste, manufacturing features. Calorie content and chemical composition, effect on the body. Uses as a culinary ingredient and product history.

Miso paste is one of the traditional ingredients of Japanese cuisine that is made by fermentation from various raw materials - soybeans, rye, rice, wheat and Aspergillus oryzae molds. The product can be sweeter, salty, sour, depending on the combination of ingredients and the duration of fermentation, but in all cases the consistency is thick, puree, and the color is from grayish-brown to brown, light, reddish or dark. Each type is used to make dishes of a specific type.

How is miso paste made?

There are many options for preparing this product. Each region of Japan has its own recipes explaining how to make miso paste. In the prefectures of Mie, Gifu and Aichi, fermented soybeans are traditionally used as feedstock and a significant amount of salt is added, in the northern part of the country and in the islands of Kyushu and Shikoku, wheat is preferred. If the ingredient is used as a seasoning, and not as a base for soups, sugar or honey, sesame seeds, and various types of nuts are added to the composition.

You can cook miso soy paste at home, but you need to keep in mind that the fermentation process is quite long, and you can treat your family and guests no earlier than in 6-12 months:

• Soybeans, 1.2 kg, the variety does not matter, soaked for 18 hours, rinsing every 4-5 hours so as not to become moldy.
• Then boil until softened: if a pressure cooker is used, 20 minutes is enough, a regular saucepan will take 4-5 hours.
• Drain off the remaining liquid and mashed the beans by hand, warm. A very fine texture will impair the final taste of soy miso paste, so it is best to use a crush.
• Stir in salt and 1 kg of koji molds (koji) grown on legumes. In the cold season, salt needs 450 g, in the hot season - 500 g.
• Stir until completely homogeneous, roll into balls and place them tightly in glass jar pressing against each other. The less air enters the container, the more intense the fermentation will be.
• The surface is again sprinkled with salt, and then pressed down, pressing down. The workpiece is removed to the cellar or chamber, where the temperature does not rise above 12 ° C. Withstand from 6 months to a year.

How to make rice miso pasta:

1. Soy beans, 1.2 kg, are soaked as in the previous recipe and then boiled until tender.
2. Mix with rice, 400 g, on which molds have taken root, and salt. In terms of volume, it should be 89% of the total. If in the manufacture of mashed potatoes it was necessary to pour in a decoction of soybeans, then this amount should also be taken into account.
3. In a ceramic container for fermentation, the intermediate product is laid out in layers, salting and tamping tightly. Japanese chefs treat the bottom of the dishes and the lid with medical alcohol. You can use a cooking bag - it is easier to remove air from it. In all cases, the surface is covered with salt.
4. The heavier the pressure, the denser the structure of the product and the better the fermentation will be. The dishes are placed in a room with a temperature of 12-15 ° C, kept for up to 10 months. The color of the paste will be lighter than if made with only soy. Shelf life is up to 3 years.

You can make the appetizer more salty. All stages of production correspond to the description of the previous recipe, but during fermentation, checking the quality of the product, add 1 tsp. salt. The addition is stopped when the fermented mass fills 80% of the jar volume. This Japanese miso paste is aged for 1 to 5 years. Often there is no need to take an interest in taste - access to air reduces the activity of the fungal flora. Verification is carried out once every 1.5-2 months.

Instead of rice, you can use barley, wheat, rye, and even sorghum to make miso paste. Nowadays, they began to make neri-miso, during the fermentation, stirring in raisins, roasted sesame seeds or whole peanuts. The color of such a product is dark, amber. Recipes have been developed for which the yuzu fruit from the rue family, young ash shoots, and even sea bass meat are used.

Note! The best product is obtained when cooking during the transition period - in the fall or spring.

Composition and calorie content of miso paste

Pictured is miso pasta

The nutritional value and properties of the product depend on the composition, but since soybeans are used in all recipes, the basis of the vitamin-mineral complex is the same.

The calorie content of miso paste is 199 kcal per 100 g, of which:

• Proteins - 11.7 g;
• Fat - 6 g;
• Carbohydrates - 26.5 g;
• Dietary fiber - 5.4 g;
• Water - 43 g.

Vitamins per 100 g:

• Vitamin A - 87 mcg;
• Vitamin B1, thiamine - 0.1 mg;
• Vitamin B2, riboflavin - 0.2 mg;
• Vitamin B4, choline - 72.2 mg;
• Vitamin B5, pantothenic acid - 0.3 mg;
• Vitamin B6, pyridoxine - 0.2 mg;
• Vitamin B9, folate - 19 mcg;
• Vitamin B12, cobalamin - 0.1 μg;
• Vitamin K, phylloquinone - 29.3 mcg;
• Vitamin PP - 0.9 mg.

Macronutrients per 100 g:

• Calcium, Ca - 57 mg;
• Magnesium, Mg - 48 mg;
• Sodium, Na - 3728 mg;
• Phosphorus, P - 159 mg.

Microelements per 100 g:

• Iron, Fe - 2.5 mg;
• Copper, Cu - 0.4 μg;
• Selenium, Se - 7 μg;
• Zinc, Zn - 2.6 mg.

The benefits and harms of miso paste are determined not only by vitamins and minerals. It contains organic acids, amino acids - nonessential and irreplaceable, probiotics and prebiotics, antioxidants, starch and sugars. The composition does not contain animal fats, so it can be considered a dietary product and introduced into a diet intended for weight loss. But you should not introduce this product into the menu of patients recovering from debilitating diseases or surgical interventions. In order to process it, the digestive system must be stable.

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The beneficial properties of miso paste

The product restores the reserve of vitamins and minerals, including deficient ones - manganese, copper, selenium. The dressing is especially useful for women of reproductive age - it restores the work of the hormonal system.

The benefits of miso paste for the body:

1. Prevents the development of anemia.
2. Helps cope with age-related changes and avoid emotional breakdowns.
3. Improves the property of memory, nerve-impulse conduction.
4. Prolongs life and activates immunity. It is for this property that the product was appreciated by Buddhist monks.
5. Helps the body cleanse itself of radionuclides and accumulations of toxins.
6. Normalizes the balance of intestinal microflora, accelerates the digestion of food, prevents the development of putrefactive and stagnant processes.
7. Reduces the risk of breast cancer in women and prostate cancer in men.
8. Stimulates the work of taste buds, increases appetite.
9. Reduces blood cholesterol levels.

In Japan, miso paste is a must for pregnant women to increase hemoglobin levels. European women should refuse such an addition to their daily menu.

Salty snacks are used to treat hangover. Thanks to the composition of the miso paste, the liver is cleansed, the excretion of metabolites ethyl alcohol accelerates, the accumulation of toxic substances does not occur. In addition, this snack allows you to avoid the formation of a fat layer around the internal organs - the product has fat burning properties.

Contraindications and harm of miso paste

In case of diseases of the stomach and intestines, you will have to refuse to get acquainted with the new product. One of the properties of a fermented snack is to increase acidity and enhance fermentation. Dishes with miso paste are not suitable for people with a history of pancreatitis, biliary dyskinesia, peptic ulcer disease and gastritis.

It is not recommended to experiment with a new dish for gout, as the appetizer contains purines and oxalic acid... If there is a history of arthritis, arthrosis and urolithiasis, portions are limited to 2-3 tsp. in Week.

Consuming miso paste can cause harm in people with urinary system problems, both acute and chronic. Too much salt. It is especially dangerous to use the product in case of exacerbation of pyelonephritis or cystitis, urolithiasis with accelerated accumulation of calculi.

If Japanese kids receive this snack from childhood, in pure form or as part of dishes, then European ones may not be prepared for such an addition. Until the intestinal flora is fully formed, and this happens only by the age of 6-8, it is advisable to be content with the usual seasonings. You should not treat pregnant women and women during lactation with thick paste, since it is impossible to predict the effect on the body.

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Miso pasta recipes

The product is more often used as an ingredient for the soup of the same name, but can be served on its own as an appetizer for fish and meat dishes or as a salad dressing.

Miso pasta recipes:

• Egg noodles. Pasta, 400 g, boiled in salted water and discarded in a colander. Do not rinse. Warm up in a wok vegetable oil until it starts to smoke and crackle, fry half rings of red onion (1 head), 2 squeezed garlic prongs, 50 g of grated ginger. As soon as a spicy aroma appears, add soy sauce, 50 ml, 1 chili pepper (who likes it sharper, does not remove the seeds), 2 tbsp. l. cane sugar and 1 tbsp. l. sake. Shiitake, 200 g, cut into pieces, and pak choy leaves, torn by hand, 300 g, are placed in a curdling pan, and they are allowed to boil, and at this time the noodles are put into a deep bowl. Stir in the frying and season with dark miso paste.
• Fried tofu... Cooking starts with dressing. Mix miso paste, 1 tbsp. l., the same amount of balsamic vinegar, 4 tsp. olive oil, 1 tbsp. l. orange peel, 3 tbsp. l. slicing fresh basil leaves. Let it brew. Preheat the oven to 230 ° C. Prepare the marinade - 1 tbsp. l. miso and vinegar, 2 tsp olive oil. Cut 400 g tofu into cubes and knead to soak. Spread the workpieces on a sheet, generously oiled sunflower oil, bake for 20 minutes. Remove from the oven, add the peeled asparagus and put it back in the oven for another 10 minutes. As soon as the tofu turns golden and the asparagus is soft, transfer to a plate and pour over the prepared dressing and orange juice - 4-5 tbsp. l.
• Japanese soup with miso pasta... Rice noodles, packaging, soaked in boiling water. Boil chicken breast with allspice, onion, 1 whole carrot and bay leaf. Spices and vegetables are thrown away, the broth is filtered. The meat is cut into pieces, dipped in liquid, brought to a boil again, 1/3 of the package of wakame seaweed and 3 tbsp. l. miso paste, leave for 30 seconds. During this time, the noodles are thrown into a colander, put into soup, removed from heat and seasoned with rice vinegar, 3 tbsp. l., and soy sauce... Sprinkle with green onions before serving.

Despite the fact that this product is considered traditional for Japanese cuisine, the fermentation technology was developed in China and brought to the Land of the Rising Sun only in the 6th century, together with Buddhism. And the first mentions date back to the Jomon era (12000-300 years BC). It was then that many meat and fish dishes began to be seasoned with soybeans or cereals, on which mold fungi developed. In China, the dish was called hisho.

Surely the discovery was made by accident. When cooking, I had to use “spoiled” ingredients. At that time, recycling food was considered an unaffordable luxury. Suddenly, it turned out that such an additive gave a completely new taste.

At first, miso paste was used as an appetizer, and only then they began to prepare various dishes on its basis. It turned out that it disinfects food, increases its nutritional value, and accelerates metabolic processes.

The product received similar properties thanks to the mushrooms Aspergillus oryzae, the Japanese name is koji-kin or koji. In the process of life, they first absorb vitamins and minerals from cereals, and then transform them into a more accessible form for the body. The action can be compared to lactic acid bacteria, but if a few days are enough for fermentation of cabbage, then for fermentation of fungi it takes several months, and sometimes years.

After the bombing of Nagasaki and Hiroshima, it turned out that the chances of recovery increased for people who ate miso paste every day. It was then that they began to study in more detail its physicochemical properties. And when the fashion for weight loss appeared, then one of the components of the Japanese diet was fermented seasoning.

In Japan, you can buy miso pasta at any store, however, in establishments Catering consider it their duty to cook an appetizer according to their own recipes.

The most popular types of miso pasta are:

1. Coma, rice... Yellowish white or reddish brown. This color indicates that the beans were steamed.
2. Mugi made from barley... Color - brown-red, smell - intoxicating, uncharacteristic for other types of product.
3. Mom, soy... Astringent, brown, with long fermentation, no additives. The recipe was developed by Buddhist monks.
4. Tugu mixed... The salty, tart taste of a traditional snack is softened by additional ingredients, the combination of which is kept secret by the culinary experts.
5. Red, from soybeans with long fermentation... Interestingly, an aged snack can be black in color.
6. White, with rice... It accounts for 70% of products sold in Japan and exported. The taste is sweet and soft.

It is unlikely that European housewives will make a fermented snack on their own. It is difficult to get koji mushrooms, and the aging conditions are not available to everyone. To experience Japanese cuisine, you can purchase the spice from the supermarket. In Russia, it costs 100-200 rubles for 400-450 g, depending on the type of product, in Ukraine - 80-150 hryvnia.

How to make miso pasta - watch the video:

• Article

For cooking, you need to have two main ingredients - miso paste and dashi broth, the rest is optional. Today we will cook the most popular version of miso soup - with wakame seaweed and tofu cheese.

What is miso soup made of?

• Miso is a paste made from soybeans and rice, barley or wheat. I used a light paste (sometimes dark).
• Dashi (or dashi) is a freeze-dried, highly saturated, concentrated, granular fish broth based on katsuobushi (dried and then smoked tuna) and kombu seaweed.
• Tofu is a soy product. It is similar in consistency to cheese, it can be hard and soft. Solid soup is used in miso.
• Wakame is a type of brown seaweed with a sweetish taste, more often than others it is part of the recipe for miso soup.

Cooking time

Miso soup cooks very quickly, practically in a matter of minutes, so all products must be prepared in advance. Cook the soup for 10-15 minutes, as indicated in many sources on the Internet, is not worth it: the longer the miso soup is cooked, the less nutrients and taste it remains. The only thing that can be cooked for more than 10 minutes is dried mushrooms shiitake, so they become softer and tastier, and the broth from them is more aromatic and richer.

Cooking time: 20 minutes / Servings: 4

Ingredients

• dried wakame seaweed 5 tbsp
• white tofu cheese 350 g
• dashi broth 3-4 tablespoons
• light miso paste 120 g
• dried shiitake mushrooms 10-15 pcs.
• 2 liter saucepan

Preparation

Miso soup cooks very quickly, practically in a matter of minutes, so all food must be cooked and prepared in advance. Boiling the soup for 10-15 minutes, as indicated in many sources on the Internet, is not worth it: the longer the miso soup is cooked, the less nutrients remain in it. The only thing that can be cooked for more than 10 minutes is dried shiitake mushrooms, so they will become softer and tastier, and the broth from them will be more aromatic and richer. Fill the dried shiitake with hot boiled water, cover and leave for 10 minutes.



Fill in the wakame seaweed cold water and leave for 10 minutes, let it swell.



Pour the mushrooms together with water into a saucepan, add water to the 1 liter mark. We put on the stove, bring to a boil and cook over low heat for 10 minutes.



Meanwhile, pour the light miso paste with 1 glass of water and stir thoroughly so that there are no lumps in the finished soup.



Drain the water from the algae, squeeze it lightly. Cut the tofu into small cubes, about 1 cm. This should be done very carefully, as tofu is tender and can break, crumble.



When the mushrooms are boiled, add the granulated dashi broth and stir well to dissolve completely. Next, add miso pasta to the soup. Taste and adjust the soup to your liking, so as not to oversalt, because all the ingredients are very salty when dry.



Add the wakame seaweed immediately, stir the soup, return to the stove. As soon as the soup boils, add the chopped tofu, gently again so that the tofu cubes do not break, stir, turn off the stove, cover the soup with a lid and let it brew for 5-7 minutes.

That's it, very simple and fast. The most delicious and healthy miso soup is ready. Serve sprinkled with chopped green onions directly onto a plate.

Fermentation of a mixture of boiled and (, millet, corn, etc.) with under the influence proceeds, as a rule, from several months to several years, and this process can be stopped at any stage. The resulting paste is called, and is obtained by pressing this paste (after a longer fermentation) to separate the liquid substrate. Cooking is a real art, as its properties depend on the proportions of the ingredients, temperature and humidity during the entire fermentation period.

With all these favorable factors, it is very tasty, aromatic and nutritious. For best results, consume 1 teaspoon daily.

Many oriental dishes are made on the basis of miso. These are light soups (misosiru), and snacks (miso-dengaku), and main dishes, thick hodgepodge soups (ishiaki-nabe), and of course, it is used to make onigiri (rice balls with filling), which are so popular nowadays. ... Soup made from is an ideal meal in the morning, because it invigorates the whole day, and the pasta itself is used as a seasoning for various dishes. Especially tasty when combined with fresh cucumber, radish, green onions. Add to lemon, you get a seasoning for salads, and if you dissolve it in hot water, you get a delicious broth that can always replace tea or coffee. You can always take miso with you on the road and eat it with any meal.

Miso in a warm room, adding to the cooking food at the very end to preserve the nutritional value of the product.

Miso paste is a widely used traditional spice in Japanese cuisine with a pasty, thick texture, rich taste and aroma. For the first time this paste was made in the East several centuries ago. According to Japanese researchers, miso is a very useful product for human health: due to the frequent use of dishes that contain pasta, the Japanese almost never get sick and live a long time.

a brief description of

Miso paste is made by fermenting the original enzyme substrate, such as soybeans, with special molds.

What are they made of?

Miso paste is made from three different types of fermented substrate:

• soybeans.

The most common product is rice paste, which accounts for approximately 80% of the miso market in Japan.

Taste

Depending on the variety and product on the basis of which the seasoning was prepared, the pasta may differ in a slightly sweetish and salty taste. Special varieties that are added to desserts can have a fruity or strawberry flavor.

What is miso paste?

In terms of color, the paste can be of all shades: from light yellow to dark brown, sometimes reddish miso is found. There are many varieties of pasta, some of which have a pronounced sweet taste and are not used for cooking, but are used as syrup or topping. The most popular and frequently used paste is light and dark. These types of miso differ from each other in taste and texture.

There is a mixed seasoning that is made by combining light and red pasta.

Light

A light-colored seasoning is prepared on the basis of white rice, wheat or barley. It tastes slightly sweet, sometimes insipid. The consistency is not very thick, the aftertaste is delicate. Can be used to make miso soup or serve as an alternative to sour cream or milk. The composition contains less salt than a dark paste.

Dark

A dark to reddish soy blend has a thick consistency and a concentrated salty taste. It is used as a base for making hearty broths, as well as a seasoning for making sauces. In addition, the dark paste can be used to bread or marinate fish.

How to choose?

You need to give preference to a product made in Japan, therefore, before buying miso, you should read the information on the packaging, where the manufacturer should be indicated.

In addition, you only need to buy the product in its original packaging (tin can or tight, tight, soft packaging) without damage or signs of opening. It is undesirable to buy a seasoning that is sold by weight, since in this case it is impossible to establish the expiration date and quality of the product.

You need to pay attention to what the pasta consists of. It should include the following components: soy, salt, rice, yeast (folic acid, niacin, vitamins B1, B2, B6 can also be indicated separately). A quality product should not contain preservatives or dyes.

How to cook at home?

The process of making miso paste is laborious and time-consuming (from six months), so the Japanese rarely do this and buy a ready-made product.

To make a paste, you need to take 400 g of soybeans, 300 g of koji-kin mushrooms, 150 g of salt, 600 ml of water. Cook miso in a ceramic container or plastic container. For the specified amount of ingredients, you need a 5 liter container.

The cooking process includes 6 stages.

Soybeans are soaked in water for about 3 hours to swell and approximately double in size. Then the soybeans are cooked for 3-4 hours, until the beans become soft.

The beans are reclined in a colander and, when excess moisture drains, they are poured into a deep container and kneaded until a homogeneous cream is obtained. The soybeans are then cooled to room temperature.

Dissolve 100 g of edible salt in water (200 ml) and pour it into a soy blank, stirring constantly. Then add koji-kin mushrooms and mix the mass thoroughly (you can use your hands).

The bottom of the ceramic / plastic container is filled with 1 tsp. salt, then the soy blank is transferred there, leveled, crushed and sprinkled on top for another 1 tsp. salt.

A piece of parchment is laid on top of the workpiece, pressed tightly so that air does not enter the mixture. The workpiece is pressed down with a wooden lid or plate, which is placed in a container. A weight of 3 kg is placed on top of the lid (stones, weights, etc.).

The container is placed in a dark and cool place with a temperature of about 15 degrees Celsius. Every day you need to check the condition of the workpiece, adding 1 tsp. salt on top until the volume of the mixture is approximately 80% of the container. After that, the paste is left for six months.

Japanese miso paste will last from six months to five years. You can check the condition of the seasoning during the ripening period no more than 1 time in 8 weeks, since each opening of the lid degrades the quality of the workpiece.

How to store the paste?

Miso is an exotic condiment that must be kept carefully in storage conditions. Failure to comply with the temperature regime, lighting and expiration dates can cause premature spoilage of the seasoning and poisoning when eating a spoiled product.

Conditions

Closed packaging with paste can be stored at room temperature, not exceeding 25 degrees Celsius and not falling below 5 degrees Celsius. Keep miso out of direct sunlight and away from heaters or a stove.

Term

In sealed packaging, miso paste has a shelf life of about one and a half years for light and up to three years for dark. The exact timing must be seen on the packaging, since the time period may vary depending on the variety.

After opening the package

After opening the tube or jar, you only need to store the seasoning in the refrigerator. Shelf life is from 3 to 5 days under a tightly closed lid, otherwise the miso will dry out and become saturated with the aromas of other foods from the refrigerator.

Can I freeze?

During freezing, miso pasta does not lose taste and remains quite flexible. Therefore, you can transfer the seasoning to a hermetically sealed container or bag (preferably in small portions, which will be enough for a single use so as not to defrost the entire mass) and place it in the freezer. The shelf life of the opened paste in the cold is increased to 6 weeks.

Cooking use

Dishes made with this savory seasoning are an integral part of oriental cuisine. The most popular recipe with its use is miso soup, which the Japanese eat in the morning, as it has a positive effect on well-being and gives an invigorating effect.

In addition, soy miso is used as a seasoning for making hot thick and rare soups, as well as meat or fish dishes and various snacks, namely:

onion miso soup;

soup-miso with chicken and leek;

salmon soup with sesame seeds;

honey pork with noodles;

misosiru;

miso-dengaku;

isiaki-nabe;

onigiri, etc.

Based on the paste, you can make a dressing with lemon juice for vegetable salads... The seasoning can be diluted in boiling water for a fragrant and nutritious broth.

With the addition of pasta, a glaze is prepared for eggplants and other vegetables. Black cod, lamb, scallops, duck and Chilean sea bass are marinated and baked in it.

What to replace in the recipe?

Replacing miso paste in recipes is problematic, since it has a specific taste. For a soup that contains red paste, you can use starch as a thickener, or add a little seaweed or a mixture of fish sauce with a little soy for a savory taste. You can also substitute tamarind sauce for miso. Light paste can be replaced with milk or sour cream.

Benefit for health

Miso paste contains many vitamins, minerals, and proteins that are beneficial to human health, which have a positive effect on the functioning of the body.

Regular use of the seasoning contributes to:

lowering the level of "bad" cholesterol in the blood;

weakening the harmful effects of the environment or radiation;

improving the quality of sleep, accelerating falling asleep;

reducing the risk of developing oncology and slowing the spread of cancer cells;

strengthening immunity;

improving general well-being, the appearance of energy;

sharpening memory and reducing stress levels.

The systematic consumption of miso paste helps to cleanse the body of toxins and heavy metals. Also, soybean seasoning helps to speed up the recovery of people suffering from radiation sickness.

Harm and contraindications

The paste contains a large amount of salt, so it is not recommended to abuse the additive. To feel good, it is enough to eat 30 grams of miso paste a day.

It is contraindicated to consume miso for people with soy allergy or intolerance to other products that make up the paste. In addition, those who suffer from diseases of the stomach and intestines should abandon the seasoning.

The paste can harm people who have diseases such as pancreatitis, impaired kidney function, as well as liver.

During pregnancy, use the seasoning with caution, as it can cause an increase in puffiness.

Miso pasta is a delicious Japanese condiment that is added to various dishes to give them spicy taste... It consists of natural products and is prepared through fermentation. The paste has a positive effect on the body and has only a few contraindications. It is widely used in oriental cuisine, the most popular dish with it is miso soup.