Category: JAPANESE INGREDIENTS

August 31, 2020

What Is Hanpen and How Is It Used?

What Is Hanpen? It is one of the boiled fish-paste products. Hanpen is produced by boiling a fish paste mixture containing fish paste, albumen, yam, salt, and other seasonings. Raw materials for the fish paste are usually some of the…

JAPANESE INGREDIENTS

August 29, 2020

What Is Myoga and How Is It Used?

What Is Myoga? Myoga is also called “Myoga ginger” or “Japanese ginger”. It’s the species Zingiber mioga in the family Zingiberaceae. The spikes and stems of sprouts are used for food.The Country of origin is said to be Japan or…

JAPANESE INGREDIENTS

August 22, 2020

What Is Koji Miso and How Is It Used?

What Is Koji Miso? Basically “koji miso” refers to the miso with a high proportion of koji in Japan.Miso is made by fermenting a mixture of soybean, koji, and salt. Koji miso tends to use greater amount of koji for…

JAPANESE INGREDIENTS

August 20, 2020

What Is White Miso and How Is It Used?

What Is White Miso (白味噌 Shiro-Miso)? White miso is a generic term for miso that is whitish or pale-yellow in color. It’s mainly produced in Western Japan where the wether is relatively warmer than Easter Japan.There are several types of…

JAPANESE INGREDIENTS

August 14, 2020

What Is Red Miso and How Is It Used?

What Is Red Miso (赤味噌 Aka-Miso)? Red miso is a generic term for miso that is brown or reddish brown in color. It’s mainly produced in Eastern Japan where the wether is relatively cooler than Western Japan.There are various kind…

JAPANESE INGREDIENTS

August 12, 2020

What Is A Good Substitute for Miso?

What Is Miso? Miso is Japanese fermented food made from soybean, malted cereals (koji), and salt. It’s used as seasonings for various kind of dishes such as soup, stir-fried dish, stews.The taste differ depending on the types of miso, and…

JAPANESE INGREDIENTS

August 10, 2020

Can You Use Red Miso Instead of White Miso?

The Difference Between White Miso and Red Miso Before getting down to the main point, let me talk about the difference between white miso and red miso briefly.Without regard for the materials or taste, if miso has brown color (including…

JAPANESE INGREDIENTS

August 6, 2020

What Is Koji and How Is It Used?

What Is Koji? Koji is produced by sprinkling spores of koji mold onto steamed cereals (rice, barley, or soybean), and cultured under conditions such as temperature and humidity that facilitate breeding. Cereals (one of organic substance) are decomposed by koji…

JAPANESE INGREDIENTS

August 1, 2020

What Is Salted Rice Malt (Shio Koji) and How Is It Used?

What Is Salted Rice Malt (塩麹 Shio-Koji)? Salted rice malt (salt-marinated rice malt) is called shio-koji in Japanese.This is one of the Japanese seasoning that is made by aging and fermenting a mixture of koji rice, salt, and water. ▲Salted…

JAPANESE INGREDIENTS

July 29, 2020

What Is Miso and Is It Healthy?

What Is Miso? Miso is one of the Japanese traditional seasonings.It’s produced by fermentation of the following ingredients: soybean, malted cereals (koji), and salt. Malted cereals are called koji in Japanese, and it made by fermenting steamed rice, barley, or…

JAPANESE INGREDIENTS