Description

The basis of Japanese cuisine, in addition to rice and soy sauce, is another food product. Its name has little to say to people who are ignorant in this matter. However, those who love japanese food or at least once been to Japan, they probably know that this is miso paste. It is a thick paste-like mass that is obtained during the fermentation of soybeans with the participation of the mold fungus koji-kin. Miso paste is used to make traditional Japanese miso soup, as well as various salads, marinades, sauces, etc. There are several types of miso paste, which are distinguished by their color, taste and composition: white, made from rice, wheat and barley, and red soy.

Types of Miso

By appearance and taste miso paste can be divided into the following types:

• light (white) miso paste is made from rice, wheat or barley, slightly sweet to taste,
• red (dark) miso paste is based on soy, the most concentrated and salty of all varieties, ideal for making miso soup, broths, sauces and breadings. Legendary Chef Nobu added sugar to the red miso paste and got an unreal sauce for black cod,
• mixed miso paste, prepared from various options light and red miso paste.

Calories in miso paste: 197.1 kcal

The energy value of the miso paste product (Proportion of proteins, fats, carbohydrates):

• Proteins: 12.3 g (~49 kcal)
• Fat: 5.5 g (~50 kcal)
• Carbs: 24.6 g (~98 kcal)

Energy ratio (b|g|y): 25%|25%|50%

Composition of miso

According to ancient recipes, miso must contain soybeans, which undergo a special fermentation process involving koji-kin mushrooms (a mold species of Aspergillus oryzae). However, the composition of miso has changed over time. Nowadays, miso is not only made from soybeans. There is no single variety of miso. However, among the most famous are miso paste based on cereals or their mixture with legumes. In modern Japan, 80% of miso paste is made from rice.

Miso paste can vary not only in the composition of the original ingredients, but also in color, as well as in the way the product is used. To date, there are such main types of miso paste as:

• white or light Shiro Miso paste. Such a product is distinguished not only by its color, but also by a delicate salty taste. The composition of white miso paste contains a large amount of lactic acid, which will allow the product to be used as a substitute for sour cream or milk.
• dark or red Aka Miso paste is most often used in the preparation of the famous Japanese dish national cuisine miso soup.

Some regional types of miso paste are also distinguished. For example, mamemiso pasta, which is produced in the prefectures of Aichi, Gifu or Mie. A special type of wheat miso paste is called Inaka-miso and is made in the northern part of Japan in the Kanto, Kyushu, Chugoku or Shikoku regions. Often, different types of miso paste are combined into one product, which is distinguished by the richness of its taste and aroma.

Benefits of miso paste

Miso paste is a unique food product, the recipe for which has been known since ancient times. Even then, the Japanese knew about its beneficial properties. Miso paste is high in protein. At the same time, it is a low-calorie and dietary product rich in vitamins A, B, D, E, K, PP and trace elements calcium, potassium, magnesium, zinc, selenium, iron, phosphorus and others.

Scientists have long proven that regular consumption of miso paste protects a person from negative
effects on his body of the environment and radiation, lowers cholesterol levels in the blood. It was this food product that was once used by doctors to treat radiation sickness in victims of Hiroshima and Nagasaki, and today it is used to prevent quite serious diseases such as oncology.

Miso promotes the elimination of radiation from the body

After the bombing of Hiroshima and Nagasaki, miso became a national treasure. Japanese scientists have found that this product accelerates the recovery of patients exposed to radiation exposure. Miso contains compounds that deactivate nuclides that enter the body after nuclear exposure.

Miso promotes good sleep

When it gets dark, the sun's rays stop reaching the retina of the eye, melatonin, the "sleep hormone", begins to be produced in the brain, and the person falls asleep. That is why miso is recommended to be consumed a few hours before bedtime.

The podium for the content of tryptophan (precursor of the "sleep hormone")

1. Miso
2. Turkey
3. Cheese

Miso contains a lot of salt

Despite all the health benefits, miso soup needs to be handled with care as it contains a lot of salt. In 30 grams of pasta - half the daily dose of sodium (it is found in table salt). Therefore, do not abuse this product.

Harm and contraindications

Miso paste should be used with caution by people suffering from diseases of the kidneys, liver, pancreas due to the large amount of salt in it. Besides, this product They are classified as allergens, so it is important to establish its composition and production time in advance, since a stale product often comes across in stores.

How to choose

Pasta should be bought in the store and better than the one made in Japan. Be sure to pay attention to the expiration date and the content of preservatives: the fewer additives, the better.

How to store

Miso paste should be stored in the refrigerator. Place the contents in a glass or ceramic jar. Shelf life - 1.5 years.

How to cook

1. Pour into boiling water a small amount of evaporated fish broth.

2. Soak the seaweed for a few minutes, then add to the broth.

3. Add soy cheese tofu.

4. Mix a spoonful of miso paste with fish broth, mix thoroughly.

5. Pour the resulting mixture into a saucepan with broth - the miso soup is ready.

miso paste rich in vitamins and minerals such as: vitamin B2 - 11.1%, choline - 14.4%, vitamin K - 24.4%, magnesium - 12%, phosphorus - 19.9%, iron - 13.9%, selenium - 12.7%, zinc - 21.7%

Benefits of miso paste

• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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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, but is obtained by pressing this paste (after a longer fermentation) to separate the liquid substrate. Cooking is a real art, because its properties depend on the proportions of ingredients, temperature and humidity during the entire fermentation period.

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

Miso is used in many oriental dishes. These include light soups (misoshiru), appetizers (miso-dengaku), and main dishes, thick salty soups (ishiaki-nabe), and, of course, used to make onigiri (stuffed rice balls), so popular in our time. . Soup from is an ideal meal in the morning, because it gives energy for 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. When added to lemon, you get a salad dressing, and if you dissolve it in hot water, you get delicious broth which 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, while adding to cooking food should be at the very end to preserve nutritional value product.

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, very rich, concentrated granular fish broth based on katsuobushi (dried and then smoked tuna) and kombu seaweed.
• Tofu is a soy product. The consistency is similar to cheese, it is hard and soft. In miso soup, hard soup is used.
• Wakame is a type of brown algae with a sweetish aftertaste, most often included in the formulation of miso soup.

Time for preparing

Miso soup cooks very quickly, almost a matter of minutes, so all products must be prepared in advance. Cooking the soup for 10-15 minutes, as indicated by many sources on the Internet, is not worth it: the longer the miso soup is cooked, the less useful substances and the flavor remains. The only thing that can be cooked longer 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 tbsp
• light miso paste 120 g
• dried shiitake mushrooms 10-15 pcs.
• 2 liter saucepan

Cooking

Large photos Small photos

Miso soup cooks very quickly, in almost minutes, so all products must be prepared and prepared in advance. Cooking the soup for 10-15 minutes, as indicated by many sources on the Internet, is not worth it: the longer the miso soup is cooked, the less useful substances remain in it. The only thing that can be cooked longer than 10 minutes is dried shiitake mushrooms, so they become softer and tastier, and the broth from them is more aromatic and richer. So. Pour dried shiitake with hot boiled water, cover with a lid and leave for 10 minutes.



Pouring 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, add 1 cup of water to the light-colored miso paste and stir thoroughly so that there are no lumps in the finished soup.



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



When the mushrooms are boiled, add the granulated dashi broth and stir well so that it dissolves completely. Then add the miso paste 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.



Immediately add the wakame seaweed, stir the soup, return to the stove. As soon as the soup boils, add the chopped tofu, again carefully so that the tofu cubes do not break, mix, 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. Delicious and healthy miso soup is ready. Serve sprinkled with chopped green onions directly onto a plate.

Description

The basis of Japanese cuisine, in addition to rice and soy sauce, is another food product. Its name has little to say to people who are ignorant in this matter. However, those who love Japanese food or have been to Japan at least once will probably know that this is miso paste. It is a thick paste-like mass that is obtained during the fermentation of soybeans with the participation of the mold fungus koji-kin. Miso paste is used to make traditional Japanese miso soup, as well as various salads, marinades, sauces, etc. There are several types of miso paste, which are distinguished by their color, taste and composition: white, made from rice, wheat and barley, and red soy.

Types of Miso

According to appearance and taste, miso paste can be divided into the following types:

• light (white) miso paste is made from rice, wheat or barley, slightly sweet to taste,
• red (dark) miso paste is based on soy, the most concentrated and salty of all varieties, ideal for making miso soup, broths, sauces and breadings. The legendary chef Nobu added sugar to the red miso paste and got an unreal sauce for black cod,
• mixed miso paste, made from various varieties of light and red miso paste.

Calories in miso paste: 197.1 kcal

The energy value of the miso paste product (Proportion of proteins, fats, carbohydrates):

• Proteins: 12.3 g (~49 kcal)
• Fat: 5.5 g (~50 kcal)
• Carbs: 24.6 g (~98 kcal)

Energy ratio (b|g|y): 25%|25%|50%

Composition of miso

According to ancient recipes, miso must contain soybeans, which undergo a special fermentation process involving koji-kin mushrooms (a mold species of Aspergillus oryzae). However, the composition of miso has changed over time. Nowadays, miso is not only made from soybeans. There is no single variety of miso. However, among the most famous are miso paste based on cereals or their mixture with legumes. In modern Japan, 80% of miso paste is made from rice.

Miso paste can vary not only in the composition of the original ingredients, but also in color, as well as in the way the product is used. To date, there are such main types of miso paste as:

• white or light Shiro Miso paste. Such a product is distinguished not only by its color, but also by a delicate salty taste. The composition of white miso paste contains a large amount of lactic acid, which will allow the product to be used as a substitute for sour cream or milk.
• The dark or red Aka Miso paste is most commonly used in the preparation of Japan's famous national dish, miso soup.

Some regional types of miso paste are also distinguished. For example, mamemiso pasta, which is produced in the prefectures of Aichi, Gifu or Mie. A special type of wheat miso paste is called Inaka-miso and is made in the northern part of Japan in the Kanto, Kyushu, Chugoku or Shikoku regions. Often, different types of miso paste are combined into one product, which is distinguished by the richness of its taste and aroma.

Benefits of miso paste

Scientists have long proven that regular consumption of miso paste protects a person from negative

Miso promotes the elimination of radiation from the body

After the bombing of Hiroshima and Nagasaki, miso became a national treasure. Japanese scientists have found that this product accelerates the recovery of patients exposed to radiation exposure. Miso contains compounds that deactivate nuclides that enter the body after nuclear exposure.

Miso promotes good sleep

When it gets dark, the sun's rays stop reaching the retina of the eye, melatonin, the "sleep hormone", begins to be produced in the brain, and the person falls asleep. That is why miso is recommended to be consumed a few hours before bedtime.

The podium for the content of tryptophan (precursor of the "sleep hormone")

1. Miso
2. Turkey
3. Cheese

Miso contains a lot of salt

Despite all the health benefits, miso soup needs to be handled with care as it contains a lot of salt. In 30 grams of pasta - half the daily dose of sodium (it is found in table salt). Therefore, do not abuse this product.

Harm and contraindications

How to choose

Pasta should be bought in the store and better than the one made in Japan. Be sure to pay attention to the expiration date and the content of preservatives: the fewer additives, the better.

How to store

Miso paste should be stored in the refrigerator. Place the contents in a glass or ceramic jar. Shelf life - 1.5 years.

How to cook

1. Pour a small amount of evaporated fish broth into boiling water.

2. Soak the seaweed for a few minutes, then add to the broth.

3. Add soy cheese tofu.

4. Mix a spoonful of miso paste with fish broth, mix thoroughly.

5. Pour the resulting mixture into a saucepan with broth - the miso soup is ready.

The basis of Japanese cuisine, in addition to rice and soy sauce, is another food product. Its name has little to say to people who are ignorant in this matter. However, those who love Japanese dishes or have been to Japan at least once know for sure that this is miso paste. It is a thick paste-like mass that is obtained during the fermentation of soybeans with the participation of the mold fungus koji-kin. Miso paste is used to make traditional Japanese miso soup, as well as various salads, marinades, sauces, etc. There are several types of miso paste, which are distinguished by their color, taste and composition: white, made from rice, wheat and barley, and red soy.

Benefits of miso paste

Miso paste is a unique food product, the recipe for which has been known since ancient times. Even then, the Japanese knew about its beneficial properties. Miso paste is high in protein. At the same time, it is a low-calorie and dietary product rich in vitamins A, B, D, E, K, PP and trace elements calcium, potassium, magnesium, zinc, selenium, iron, phosphorus and others.
Scientists have long proven that regular consumption of miso paste protects a person from negative
effects on his body of the environment and radiation, lowers cholesterol levels in the blood. It was this food product that was once used by doctors to treat radiation sickness in victims of Hiroshima and Nagasaki, and today it is used to prevent quite serious diseases such as oncology.

Harm and contraindications

Miso paste should be used with caution by people suffering from diseases of the kidneys, liver, pancreas due to the large amount of salt in it. In addition, this product is classified as an allergen, so it is important to establish its composition and production time in advance, since a stale product often comes across in stores.

Soy miso paste is considered an essential and indispensable ingredient in most dishes in Japanese cuisine and is one of the oldest varieties of food products, the production of which began several centuries ago in Japan. On a par with soy sauce and rice, miso is the founder of the entire centuries-old culinary tradition in the Land of the Rising Sun, while each of the provinces has its own own recipe cooking pasta.

Beneficial features

Every Japanese has known about the benefits of miso paste since childhood, and it is not surprising that in almost all families in this country, the morning begins with a bowl of nutritious and mouth-watering miso soup. It is generally accepted that such a breakfast will provide a boost of energy for the whole day and supply the body with a shock dose of essential minerals and vitamins. In the course of multiple studies, scientists have proven that miso paste has exceptional benefits for human health. For example, doctors recommend using pasta for the prevention and complex treatment of serious diseases. It is believed that the product remarkably reduces the negative effects of cholesterol on the body and minimizes the effect of external environmental factors, which include radiation. In addition, miso paste dishes are an excellent preventive measure against cancer.

Miso paste: composition and types

If stick old recipes The ingredients of miso must be soybeans that have undergone a special fermentation process using the fungus koji-kin (Aspergillus oryzae). But the composition of miso has changed over time, and today, pasta is made not only using soybeans. There are many varieties of miso. Among the most common are pasta, which is based on cereals or their mixture with various legumes. 80% of miso paste in Japan today is made from rice.

Miso paste, in addition to its original composition of ingredients, can vary both in the way it is used and in color. To date, the following main types of pasta can be distinguished:

1. Aka Miso (red or dark paste) - mainly used for cooking popular in Japan national dish- miso soup.
2. Shiro Miso (light or white paste) is a distinctive feature of this product not only in color, but also in a refined salty taste. The high content of lactic acid in white miso paste allows it to be used as a substitute for milk or sour cream.

There are also several regional varieties of pasta. For example, mamemiso pasta is produced in the Mie, Gifu or Aichi areas. In the prefectures of Shikoku, Chugoku, Kyushu or Kanto, they make a special wheat miso paste called inaka miso. Often, various types of pastes are combined into a single product (Awase miso), a distinctive feature of which is the richness of aroma and taste.

Making pasta at home

The most original and unlike anything is Japanese cuisine. Its recipes are incomparable with any cuisine of other Asian nations. Any of these dishes, when finished, consists of half-cooked or raw fresh products, thereby preserving all beneficial features healthy food. Let's take a closer look at how miso paste is prepared. The recipe is for home-made this traditional Japanese dish.

Ingredients:

• fungus koji-kin - 300 gr.;
• water - 600 ml;
• soybeans - 400 gr.;
• salt - 150 gr.;

• plastic bucket or five-liter glazed ceramic dishes;
• a wooden lid or plate that can easily be lowered into ceramic dishes;
• any cargo weighing three kilograms.

Before cooking, all utensils must be sterilized in advance. The whole process consists of six small steps.

First stage

Soybeans should be soaked in water for three hours. During this period, they should increase in size, approximately twice. After that, soybeans must be boiled until fully cooked. This will take about 3-4 hours (the beans should be soft).

Second phase

The beans are drained into a colander, after which 13 hot beans must be mashed to a puree. Allow the resulting mass to cool, but not to a cold state, but to a warm one.

Third stage

We dissolve 100 grams of salt in 200 milliliters of water and, slowly pouring into soy puree, stir lightly. 300 grams of koji-kin (fungus) is added to the resulting mass, and this is all mixed thoroughly by hand.

Fourth stage

All the resulting soy mass is placed in a glazed ceramic five-liter container, the bottom of which is first sprinkled with salt (1 teaspoon). After placing the mass in the dishes, it should be evenly distributed and lightly sprinkled with salt.

Fifth stage

The surface of the soy mass must be covered with kitchen paper, while pressing with your hands so that air does not get inside. Next, the dishes are covered with a plate or a wooden lid, and pressed on top with a load of three kilograms.

Sixth stage

Every day, you should check the miso paste, while adding salt one teaspoon at a time, until the container is 80% full of the total volume. The remaining 20% ​​is needed for the secreted liquid, which will be formed during the fermentation process.

Miso paste should be stored in a cool and dark place at 15°C. Pasta for its full preparation will require from six months to five years of fermentation. The quality of the miso paste decreases each time the lid is lifted, so please be patient and…

Enjoy your meal!

Miso soup is classic dish Japanese cuisine, which has become widespread throughout the world. It got its name by analogy with the name of one of the main components - soy miso paste.

Miso paste is somewhat similar in terms of cooking technology and its properties to sour-milk sourdough, which used to be quite often used in Slavic cooking. Modern miso seasoning is prepared from soybeans, wheat or rice by fermenting ground grain mass with special mold microorganisms. The result is a brown or grayish mass with a sour smell and taste.

When miso paste is added to the soup, the broth acquires a translucent milky or coffee shade and a peculiar taste.

In the conditions of Russian reality, it is quite difficult to prepare an original miso soup, simply because even in large stores and hypermarkets it is not always possible to find the required ingredients. Therefore, in most cases, Russian miso soup recipes are adapted versions, slightly reminiscent of the original version.

For example, wakame seaweed is often exchanged for dried kelp ( sea ​​kale), tofu cheese - for cream or pickled cheese etc.

traditional miso soup

A recipe for those who are not afraid of difficulties and are ready to thoroughly comb supermarket shelves, looking for the right ingredients.

The list of ingredients includes dashi, a dry, granular base for Japanese broth. You rarely see it for sale, but sometimes you can find it. If you still can’t buy it, but miso paste is available, dashi powder is easy to replace. vegetable broth with herbs.

Ingredients for 1.5 liters. soup:

• Granular dashi powder - 2 tbsp
• Classic tofu cheese - 200 g.
• A bunch of green onions or a stalk of a leek.
• Dried algae (kelp, wakame) - 100 g.
• Boiled water - 1.5 liters and 200-300 ml.
• Miso paste - 2 tbsp
• Salt and spices to taste.

Cooking:

1. Soak algae in advance in 200-300 ml. water.
2. Boil water and dilute the dashi powder in it. Leave the pot on low heat.
3. Pour coarsely chopped tofu and soaked seaweed, dilute the miso paste in the broth.
4. Cook for about 5 minutes. Remove from heat and add coarsely chopped greens.
5. Serve hot, along with tortillas.

Russian miso soup

One of the many local variations of miso soup, the existence of which the native Japanese have no idea. Although judging by the reviews of people who have tried this dish, the recipe has the right to life.

Ingredients for 1.5-2 liters. soup:

• Pink salmon or cod - 200-300 g.
• Shrimp in shell - 150 g.
• Water - 1 l.
• Dried seaweed (kelp, combo, wakame) - 50-100 g.
• Miso paste - 2 tbsp. l.
• Any greens - 50 g.
• Salt and ground seasonings to taste.
• Allspice and black peas.

Cooking:

1. Soak dried algae in warm water for half an hour or an hour.
2. Boil shrimp and pink salmon cut into portions in salted water.
3. After cooking, remove the shrimp and pink salmon from the broth. Strain the broth from the remnants of fish, spices and pieces of antennae and paws. Cut pink salmon into fillets, that is, remove the skin and bones. Remove shell from shrimp.
4. Add the soaked seaweed and miso paste to the broth. Boil for about 5 minutes over medium heat and remove from the stove.
5. Return the pink salmon and shrimp to the miso soup.
6. Serve with chopped herbs.

Miso soup with shiitake

Shiitake mushrooms are quite common in greenhouse culture and can be found fresh at any time of the year. According to scientists, this is a real storehouse of nutrients.

To prepare mushroom miso, dried or fresh mushrooms Shiitake needs to be cooked well. For the first course, ordinary water with dashi powder is usually used, but you can also use the broth obtained by boiling the main ingredient.

The Japanese Daikon radish acts as a kind of potato substitute. On the shelves it is easy to recognize by its large size, white-green color and elongated shape. Sometimes you can find the name "White Fang" or "Elephant Fang".

Ingredients for 1.5 liters. soup:

• Shiitake mushrooms - 300-400 g.
• Daikon radish - half a root.
• Onion pen, garlic arrows or wild garlic - 50 g.
• Miso paste - 2 tbsp. l.
• Water - 1.5 liters.
• Dashi powder - 2 tbsp. l.
• Salt and spices to taste.

Cooking:

1. Boil shiitake mushrooms in salted water with spices until fully cooked, cool and chop into thin strips.
2. Dilute dashi powder in hot water or use strained mushroom broth.
3. Peel the daikon and cut into thick sticks. Chop greens.
4. Place the pot of broth over medium heat. Add mushrooms, daikon. Cook for about 5 minutes until the radishes soften. It should remain slightly stiff.
5. Add miso paste, keep on fire for just a minute, then pour in all the greens and remove from heat.
6. Let stand 5-10 minutes and serve.

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

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

Miso is used in many oriental dishes. These include light soups (misoshiru), appetizers (miso-dengaku), and main dishes, thick salty soups (ishiaki-nabe), and, of course, used to make onigiri (stuffed rice balls), so popular in our time. . Soup from is an ideal meal in the morning, because it gives energy for the whole day, and the pasta itself is used as a seasoning for various dishes. Especially tasty in combination with fresh cucumber, radish, green onions. When added 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, but added to the cooking food at the very end to preserve the nutritional value of the product.