健康寿命を日本料理で達成
Provided by
Moshi Moshi Japan De Aru
１００歳まで
Achieve a healthy lifespan by eating Japanese cuisine
2, How is Miso made?
Both rice miso and barley miso are mashed and steamed at high temperatures. The soy is boiled and mixed with malt, salt, seeds and water. Then, the mixture is placed into a container for fermentation and aged accordingly.
Miso may take a few months to a year to reach a fully flavorful ripened miso mix that is ready to use.
During the process of fermentation, the starch of the rice is decomposed by malt amylase, which in turn makes the sweet taste of the miso stronger with more rice koji.
In addition, the taste of miso is affected by amino acids (mainly glutamic acid), which can be found in decomposed soybean protein. The taste will be stronger in more advanced stages of ageing.
It is worth noting that the additive-free miso, Kuradashi miso
(which was removed form the ageing vessel), without the addition of alcohol, is filled as it is in a container.
9, A guideline for Miso amount in recipes
Miso soup
Soup 180ml ~ 200ml (1 cup)
1 tablespoon Miso
· Meat and Easy Miso Pickled Fish Coat meat and fish with mixture of miso and mirin.
Place in plastic wrap.
Let it marinate for half a day (or a few hours) in the refrigerator. Gently sear over low heat in a frying pan; the miso will become fragrant and perfect for an
easy lunch or snack.
· Miso Mayonnaise
Combine miso and mayonnaise and use for a dip with things such as vegetable sticks
· Sesame Miso Dressing
Combine Neri sesame seeds together with oil.
This handmade dressing is perfect for salad and cold tofu
· Amamiso Dare
Mix miso together with honey. This is a simple homemade
Amamiso. It goes well with baked rice cake and dengaku.
8, Effect and operation of miso
Because miso is made from soy, it contains a high-quality protein- rich nutritional value.
A clear benefit of soy is that one can expect beautiful skin from the suppressing linoleic acid melanin synthesis.
Soy isoflavones and saponins also prompt an antioxidant effect which is good for the overall health of your body.
7, Differences and Features of Miso by Color
The most obvious division of miso is the classification by color.
Usually, but not always, it is thought that people buy miso with the idea of the taste is in the color.
■ White miso
This consists of Saikyo miso, and its main production of Fuchu miso, such as Sanuki miso in western Japan.
Due to the short ageing period of white miso the salinity is about 6-7% or below. The color here is thin. The natural sweetness is a hip addition to vinegar Miso-ae and white miso soup. It is also well paired and can be used in dengaku.
It is recommend that white miso is added to cream and stew gratin and pasta with cream based dishes. The taste is mellow and easy on the palette.
■ Red miso
The main kinds of red miso are Hatcho miso—such as beans miso, which is produced in the Chukyo region—and rice miso, which is produced in the Tohoku region, such as Sendai miso and Tsugaru miso. Because of the long gestation period, the salinity is high and the color is dark.
Kaiser cuisine takes advantage of the rich flavor, and uses red miso in soup or miso noodle stew. It should be noted that, if you wish to change the miso that you usually use to red miso, it is a good idea to gradually become accustomed
its taste.
It is recommend as a welcome addition to dishes that use hashed rice, stew hamburger, demi-glace sauce and red wine.
The strong flavor and delicate astringency of red miso add great depth to the taste.
■ Light-colored miso
The main varieties of light-coloured miso are Aishiro rice miso, produced in the Shizuoka region, and the Shinshu rice miso produced in the Nagano region. Light-coloured miso ranges from sweet to dry and tastes somewhere between
white miso and red miso.
There are many commerciallyavailable miso.
This is a versatile miso that can also be used in any dish from boiled miso to miso soup. Thus, it would be nice to use it when there is a need for cooking with miso in a recipe.
6, Miso by type and place of production from raw materials
Miso is made from fermented soybean and malt. Depending on the type of the koji used in the process, you can divide the miso into types.
■ Rice miso
Rice miso is made with soy and rice koji. It’s national production accounts for approximately 80% of production volume.
The typical varieties of rice miso include, Shinshu miso, Saikyo miso, Sendai miso, Tsugaru miso, Kaga miso, and Fuchu miso.
■ Beans miso
Beans miso is made with soy and Mame-koji. It accounts for about 5% of the production volume.
Aichi and Mie are produced in the Chukyo region of Gifu and typical varieties
include Hatcho miso, Sanshu miso and Nagoya miso.
■ Barley miso
Barley miso is made with soybean and wheat malt.
It accounts for about 9% of production volume. It is produced in the areas across the Seto Inland Sea in Kyushu. Typical varieties are Kyushu barley miso.
■ Formulation miso
Also known as a combination of two kinds of miso is made by using multiple varieties of koji.
It accounts for about 6% of the production volume. The miso tends to be red and is a blend of rice miso based on the bean miso.
5, In"Sa-Shi-Su-Se-So"seasoning, the final "So" is for miso
For everyday cuisine, the light-colored miso, known as the universal type, will probably be enough, but in an oyster bank pot with red miso, or as a vinegar miso-ae in white miso, the seasoning will spread the range of the cooking.
Soy sauce, as with miso, is similarly indispensable to Japanese cuisine.
There are a wide variety of applications and deciding factors that go into the purchase that will subtly alter the taste. Because Japanese people have grown
accustomed to the taste of miso, more than any other seasoning, from a young age it has become the base of its people.
Now a days, there are shops that sell miso by weight nationwide (such as specialty stores and underground department stores). One should try the miso of a specific area and, little by little, narrow it down to find a new favorite.
4, History and etymology of miso
It is true that miso is a food mostly associated with Japan, but in fact it is believed to have been handed down from China.
The history of miso dates back to the Asuka period.
The origin of miso is said to come from the ancient Chinese soybean-salted food that is a ‘sauce’ (Sho sauce).
Since it was discovered that the sauce was at its most delicious in the middle of ripening, the food found a separate development to become miso.
Originally, miso was a valuable food and seen as a luxury prized in temples and by aristocracy. It was once rare to find it used as a soup and, instead, had been used as a side dish and medicine. Now it is a indispensable necessity to the
eating habits of the Japanese.
The established dining habits of the samurai called, ‘simple meal’ during the Kamakura era, gave way to the prevalent form of eating miso soup as we know it today.
At the beginning of the Muromachi period, the popularity of miso grew beyond the wealthy people of the era and became industrially produced as Japan entered the Edo era.
For more than 1300 years miso has been nurtured and evolved in the eating habits of the Japanese people.
Throughout Japan, each region, the raw materials available, and climate have helped tailor the taste to the eating habits and preferences of local people, giving miso a variety of features in how it is built. As of now, the type of miso available can be called by local names like,’ Shinshu miso, Kaga miso, and Sendai miso.’ Saikyo miso, originating from Kyoto, has become popularly known for its
‘hometown of taste.’
3, Is Miso good for the body？
Miso is known to benefit the body with protein to enhance immunity, unsaturated fatty acids to improve the blood flow and metabolism, dietary fibre and microorganisms to clean the inside of the intestine, vitamin E and saponin that gives it an excellent anti-oxidant effect, brown pigment, and
many other vitamins and minerals that have been included in the wealth of health miso provides.
In addition, during the fermentation process, nutrients are broken down into an easily digestible state that helps the body absorb these nutrients.
2, How is Miso made?
Both rice miso and barley miso are mashed and steamed at high temperatures. The soy is boiled and mixed with malt, salt, seeds and water. Then, the mixture is placed into a container for fermentation and aged accordingly.
Miso may take a few months to a year to reach a fully flavorful ripened miso mix that is ready to use.
During the process of fermentation, the starch of the rice is decomposed by malt amylase, which in turn makes the sweet taste of the miso stronger with more rice koji.
In addition, the taste of miso is affected by amino acids (mainly glutamic acid), which can be found in decomposed soybean protein. The taste will be stronger in more advanced stages of ageing.
It is worth noting that the additive-free miso, Kuradashi miso
(which was removed form the ageing vessel), without the addition of alcohol, is filled as it is in a container.
1, Main ingredients of Miso
The main materials for making miso are soybean, rice or wheat in combination with salt and water.
Rice, soybeans and salt are the ingredients for ‘rice miso.’
Wheat (naked barley and barley), soy and salt are the ingredients for ‘barley miso.’
Soybean and salt are the ingredients for ‘bean miso.’
In addition, the type of miso is not only divided by raw materials (oringredients), but is also classified by taste and color.
Classification According to Taste
Miso can be classified from mainly sweet, dry and spicy.
The Spiciness depends on the amount of salt used, which is also determined by the ‘koji ratio’ (the ratio of rice and wheat used for the soybean fermentation).
If the salt is constant, a higher koji concentration will bring about a sweeter taste.
Classification by Color
Miso can be divided into three different colours: red-based miso, light-colored miso and white miso.
The colour of the miso is based on the main ingredient, how the soybeans are heated (i.e. boiled or steamed), and the amount of malt present or absent from the agitation process at the time of fermentation.
About Miso
１、Main ingredients of Miso
２、How is Miso made?
３、Is Miso good for the body？
４、History and etymology of miso
５、In"Sa-Shi-Su-Se-So"seasoning, the final "So" is for miso
６、Miso by type and place of production from raw materials
７、Differences and features of miso by color
８、Effect and operation of miso
９、A guideline for Miso amount in recipes
 クミン風味の大根味噌煮思い出しても悶絶ものです、これはホントにおいしいです！ コロコロに切った大根をごま油と味噌、そしてクミンシードとコトコトコトコト煮込むだけ。クミンの力はすごいです。ビックリするほどおいしくて、ごはん食べ過ぎ注意です！ |  味噌おにぎり三階節（さんがいぶし）特選味噌は、当店で一番熟成が若く、甘みの多い糀味噌と、熟成が長くコクのある田舎味噌を、ベストブレンドした、合わせ味噌タイプです。お色は、糀と田舎の中間位の濃さのやまぶき色をしています。 |
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 焼きおにぎりお酒を飲んだ後食べたくなる料理は？世界13か国別シメの1品。日本はやはり… |  味噌のこだわり郷土料理 会津の美味しい田舎味噌 |
 味噌ラーメンこれはたまりません |  味噌具はとってもシンプルに！！ そして決め手は八丁味噌のコク！ |
 味噌主原料は大豆ですが、麹によって『米みそ』『麦みそ』『豆みそ』の3種類に大別されます。食塩の分量や、原料に対して使用する麹の割合、醸造期間によって味わいが『辛みそ』『甘みそ』に分類されます。 さらに原料の配合比率、熟成期間、大豆を蒸すか煮るかによる色の違いからも『赤みそ』『淡色みそ』『白みそ』と3分類されています。 |  みそみそには、タンパク質、ビタミン、ミネラル、食物繊維が豊富に含まれています。更に、みそにしかない独自の有効成分も多く含まれており、みそには解毒作用を高める他、さまざまな効能も期待できるのです。 |
