Wilson Pon
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JessiccaThe Fermented Soy Food and Its Benefit – Part 2
May 29th 2009 09:07
Nice to see you all again, guys!
In the last post, I introduced you all a very bizarre food, “Pickled tofu”. Have anyone here went to the Asian food markets and scouring it out?
Today, I’m going to share another wonderful fermented soy food with everyone. First of all, please raise your hand, if you have been heard or tasted “Miso” before! It seems like some of you love the Miso very much, isn’t it?
For those who didn’t know what the heck of Miso is, it actually a traditional Japanese seasoning that being produced by fermenting rice, barley and soybeans, of course with the help of salt and the fungus kojikin (Don’t worry, the fungus is harmless and good for our health!). Miso is a thick yellowish paste and is mostly used for sauces or vegetables. The Japanese love to mix the Miso with dashi soup stock and turn it into the delicious Misoshiru soup!
Although there are over hundreds of different flavors, but the most common flavor types of Miso would be:
1. Akamiso (The red miso)
2. Shiromiso (The white miso)
3. Kuromiso (The black miso)
Miso can be found in the local market and the price is very reasonable as well. For those that didn’t love the taste of yogurt, you might want to consider to drink miso soup, as is contain as much Lactobacillus acidophilus as the yogurt did. Some people even said, “A bowl of miso soup a day, keeps the doctor away!”
Note: Picture thanks to polyptych.
In the last post, I introduced you all a very bizarre food, “Pickled tofu”. Have anyone here went to the Asian food markets and scouring it out?
Today, I’m going to share another wonderful fermented soy food with everyone. First of all, please raise your hand, if you have been heard or tasted “Miso” before! It seems like some of you love the Miso very much, isn’t it?
For those who didn’t know what the heck of Miso is, it actually a traditional Japanese seasoning that being produced by fermenting rice, barley and soybeans, of course with the help of salt and the fungus kojikin (Don’t worry, the fungus is harmless and good for our health!). Miso is a thick yellowish paste and is mostly used for sauces or vegetables. The Japanese love to mix the Miso with dashi soup stock and turn it into the delicious Misoshiru soup!
Although there are over hundreds of different flavors, but the most common flavor types of Miso would be:
1. Akamiso (The red miso)
2. Shiromiso (The white miso)
3. Kuromiso (The black miso)
Miso can be found in the local market and the price is very reasonable as well. For those that didn’t love the taste of yogurt, you might want to consider to drink miso soup, as is contain as much Lactobacillus acidophilus as the yogurt did. Some people even said, “A bowl of miso soup a day, keeps the doctor away!”
Note: Picture thanks to polyptych.
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