Today I will tell you about Miso soup because I would like you to make miso soup at home. I think miso soup is very easy to cook and healthy and tasty. Otherwise, we don’t cook miso soup everyday.
Firstly, there are some kinds of Miso in Japan depending on the area.
There are three main types of Miso, which are Miso made with rice (kome-miso), wheat (mugi-miso), and Soya been (mame-miso).
●Miso, made with rice (kome-miso)
Miso made with rice has three types of color and taste.
Red colour (Aka-miso):
Taste sweet (ama-kuchi) is used mainly Tokyo and Tokushima prefecture
Taste extra salty (kara-kuchi) is used by Kanto region, Tohoku region, Hokkaido and all over Japan
Light colour (Miso) has two types of taste
Tasted sweet (ama-kuchi) is used by Shizuoka prefecture, Hokuriku region, Kyushu region
Taste extra salty (kara-kuchi) is used by Kanto koshinetsu region, Hokuriku region and all over Japan
White colour (Shiro-miso) (sweet, ama-kuchi) is used by Kinki (Kansai) region and Chugoku region and Kagawa prefecture.
●Miso, made with wheat (mugi-miso)
Miso Made with wheat has two types of taste of sweet and extra salty.
Sweet (ama-kuchi) is used by Kyushu region, Shikoku region, and Chugoku region (all south of Japan)
Extra salty (kara-kuchi) is used by Kyushu region, Shikoku region, Chugoku region and Kanto region.
●Miso, made with soya been (mame-miso)
Miso made with soya is used by Chukyo region (Aichi prefecture, Mie prefecture and Gifu prefecture)
Secondly, I would like to introduce what types of ingredients go well with Miso soup.
The types of ingredients differ depending on the home.
There are wide varieties of ingredients and also there aren’t really any rules in ingredients so you can add anything you like. However, I will introduce ingredients which go well with Miso soup.
Miso soup of potato, onion, egg, tofu, deep fried tofu (abura-age), leek, Chinese cabbage, Japanese radish, satoimo(taro), carrot, gobo (cocklebur), pork, chicken, pumpkin, seaweed, mushroom (shiitake, shimeji, nameko, maitake, bunashimeji etc.) , shell fish, minced fish (tsumire), etc. and also you can enjoy having miso soup seasonal vegetable.
You can enjoy miso soup 365 days and you will never be bored.
How to cook miso soup is very easy. You need miso and also dashi. Dashi is soup in English which give a taste to Miso soup as much as other ingredient.
We use Niboshi (dried baby sardine), Kombu (dried kelp), and Katsuobushi (dried and smoked bonito fish) for Dashi. You can also buy dashi-no-moto stock which is powdered and just put a small potion into the boiled water before putting other ingredient.
You will put miso at the end.
I love miso soup because it is tasty, healthy and low-calorie. My favorite miso is kome-miso, mixed aka miso (kara-kuchi) and shiro miso (ama-kuchi). My favorite dashi is Katsuobushi-dashi. My favorite ingredients are tofu and eggplant / aubergene, tofu and sea weed, Japanese radish, potato and so on. I like to put a lot of vegetables.
Nowadays, you can buy miso and dashi in almost all your local supermarkets. Please try making miso soup for dinner with your favorite ingredients!
If you are interesting how to make miso, we arrange the miso and soya source factory tour in Saitama prefecture. It takes about 1.5 hour from Tokyo. This miso and Soya source are dedicated to Imperial family. You can experience making soya source and miso (winter time), also tofu and pickles too. You must visit the factory’s cave which impresses you!
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