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Seasonings
Miso
Sinshu-miso
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"Pay money to a shop, which sells miso, not to doctor" - this is the saying of the Edo epoch. In the ancient book was written that miso is the product, which people of different classes eat in the morning and in the evening. Soy facilitates soul and stomach, recovers blood and destroys toxin. Malt removes frustration in stomach, helps digestion and prevents corking, strengthening blood.
The Japanese began to cook misoshiru (miso soup) in the Muromachi epoch (XV century). Miso was used as seasoning and was the important source of fiber. The typical dishes made of miso are very various now: misoshiru, tonjiru, miso-dengaku, saba-no miso-ni (mackerel, boiled in miso),
ishikari-nabe, sukiyaki etc.
Types of miso
Muchi-miso
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Rice miso. 80% miso, manufactured in Japan, is made of rice. From the north up to the south in different areas miso is made. All these miso have different color and taste.
Soy miso. This miso is made of soy and salt. Its cooking is considered as original. Mamemiso is cooked in Aichi, Mie and Gifu prefectures and considered as the local dish of these regions.
Wheat miso. Miso made of wheat was cooked for home utilization. It is also called inaka-miso (rural miso). It is made in the northern part of
Kanto, in Tuegoku, Shikoku and Kyushu regions.
Miso and places of manufacture
The taste of miso means "taste of mother" for the Japanese. All the regions have their taste and color of miso.
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Raw materials
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Color and taste
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Place of manufacture
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Made of rice
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Sweet
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White
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Region Kinki and Okayama, Hiroshima, Yamaguchi and Kagava prefectures
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Red
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Tokyo
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Sweet
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Light
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Shidzuoka and Kyushu
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Red
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Tokushima and others
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Piquant |
Light
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Region Kanto and Koshinyetsu,
Hokuriku and other regions of Japan |
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Kanto and Koshinyetsu, Tohoku, Hokkaido and other regions of Japan
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Made of wheat |
Sweet
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Regions Kyushu, Sikoku, Tuegoku
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Piquant
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Regions Kyushu, Shikoku, Tuegoku and Kanto |
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Made of wheat
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Region Tuekyo (Aichi, Mie and Gifu prefectures)
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Saikio-miso
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The most famous types of miso:
White miso from Kansai. It is also called "saikio-miso" (miso of the western capital). A lot of malt is used in its manufacture. That's why it has very sweet taste. Its color considered as the white one. But it has cream color.
Mame-miso
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Mame-miso of Tokai (Aichi, Mie and Gifu prefectures)
This miso is manufactured in Tokai. It has many names: Nagoya-miso, Sansui-miso, Mikawa-miso and Hacho-miso. It has dense and bitter taste and used in
kaiseki-ryori. Akadashi is miso-soup, which is cooked with mame-miso of Tokai.
Muchi-miso from Kyushu
Kyushu is the main place of manufacture of wheat miso. It has sweet taste and lightly red color.
Sinshu-miso (Nagano prefecture)
Piquant miso of light color from Nagano takes 35% of miso's manufacture in Japan. Its smell has quite sour shade. It's manufactured all around Japan nowadays.
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