Many homes, many tastes
This is a shop selling miso in a classic style. Many miso shops used to sell miso in this way in those days, but now individually packed misos are sold at supermarkets. Miso are slightly different from one area to another, like Japanese sakes.
By the way, miso soup made by blended miso is more delicious than that made by single one, I hear. The taste of miso soup are mainly composed of miso, dashi or umami and ingredients. Many homes, many tastes.
posted by Unknown @ 11:29 PM
11 comments
11 Comments:
I love miso soup in winter. I get the pre-packaged ones like you mentioned. It easy to make and so inexpensive.
I'm sure you will post pic later for this, right?
Yes if you mix 2 kind, it will taste better especially the salty one and mile one like red and white. I'm not quite a fun of Hacho for soup since it was little bit strong taste.
Cheers.
ming: Ton-jiru, miso soup with pork, is also tastey in winter. Is miso soup popular in NYC?
ben: I'm OK now!! Oh, you are so miso lover!! I am not too keen on only white miso since it is a little mild.
Miso soup is popular in Japanese and Korean restaurants. It is served with almost every sushi meals.
Yes, you are right!
When I taked the course of japanese cuisine, I made it and taste the miso soup, with the three kinds of miso (white, sweet and salty) is delicious, and also with daikon, tofu and wakame give and extra flavor.
I recommend to everyone!!. Unfortunately, here in Barcelona I only can find one type, is the salty and like a paste, my japanese cook teacher brought it directely to Japan. I don't know if Japanese restaurants here, have this special three miso soup, I will have to find out!! =O))
Ciao
Raquel
The supermarkets here carry the white and red miso; and I'm sure the Japanese grocery stores here have more varieties. I have only tried miso made at restaurants and the prepacket ones for home cooks.
Raquel -- can you share the recipe for mix miso?
Now, that image is very familiar. Thanks for showing this.
Hi Ming,
Of course I can!!!. Take note!! =O)
Ingredients for 4 persons
Dashi 2 ½ cups
Miso 40 grs. (depends of your taste, it could be more)
Chives at your taste
Tofu at your taste
Daikon at your taste
Wakame at your taste
Water 250 ml
Preparation:
Put the water and the dashi in a saucepan and the daikon cut at dice and leave that it boils. Once the dashi has boiled add the chives cut. Turn down the fire, and without the dashi boils again adding little by little the miso and move it slowly the soup. You have to taste it and adding the different kind of misos you like depending your likes and your taste in cook and just it reaches the flavour that you want (sweet, salty, soft, strong, etc). As Maki said many homes, many tastes =O).
Finally, at the last time and previous to serve it, add in the tofu cut at dice, and a little of wakame(*). The tubers (as for example the daikon) add them when the water is cold and the vegetables when the water is boiling.
(*) Previously, left the seaweed amount that you will add to the soup in water.
You can add any type of vegetable: carrot, cabbage (delicious too), potatoes, etc.
Important chef’s remark =O): Don’t let the soup boils once you have added the miso since the flavour change, be careful with this point.
I hope it can be helpful to you.
Bon appétit!! or in Japanese “Itaadakimase”
Raquel,
Thank you for great information and polite Japanese!! You are our teacher!! By the way, as a reply to Itaadakimase, we say, "Meshiagare".
Sushi restaurants tend to serve red miso soup, aka-dashi, as far as I know.
Meshiagare?, isn't it Goochisosama, or you can use both, or I confuse with other other word?
I believe I am forgetting my Japanese!! =O(. I go suddenly to take my Japanese books!!!, jajaja.
ciao =O)
Raquel
Macky, you don't know how MUCH of a miso lover Ben is - the whole family is insane about miso-on-everything! First thing I had to learn after getting married was to mix miso and dilute with dashi just enough to go with his fresh cucumber sticks as accompaniment for beer! Me, I only like the real Kyoto Oshogatsu white miso - not the fake stuff.
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