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Back to Basics: An Introduction to MISO
When you look for a miso paste, you might be confused since it always has different names and colors depending on each brand.
Today we will show you a basic guide to miso!
0． First of all…
Here are meaning of Japanese words often seen on a package of miso：
・MISO … fermented soybean paste
・KOJI（KOJI MOLD）… a kind of fungus [ Aspergillus oryzae ]
・SHIRO … white
・MAME … beans
・KOME … rice
・GENMAI… brown rice
・MUGI … barley
・AWASE … blended, mixed
・HATCHO … The name of district in Okazaki city, Aichi prefecture. A type of mame miso which is made in Hatcho district can only be called “Hatcho miso”.
1. The main ingredients
All kinds of miso paste are made from
SOYBEANS, WATER, SALT and KOJI.
The difference is that what kind of KOJI
is used and how long it takes for maturation.
2. What kind of KOJI is used?
KOJI is a key of fermentation of miso.
A. a type of KOME MISO (used malted rice)
* accounts for 80% of Japanese miso market
・SHIRO MISO … Soybean + Rice Koji
・GENMAI MISO … Soybean + Brown Rice Koji
B. MUGI MISO (used malted barley) … Soybean + Barley Koji
C. a Type of MAME MISO (used malted beans)
・MAME MISO … 100% (soy)bean
・HATCHO* MISO … 100％ soybean *refer to No.0
D. AWASE MISO
… blended more than two different types of miso
3. How long does it take for fermentation?
How does it look? What does it taste like?
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