This is the final post for tasting project of five different type of miso!
The last miso is called “Echigo Miso”. Echigo is old name for Niigata prefecture in Japan.
Niigata is famous for the production of rice, and I know several types of delicious rice made in Niigata.
Echigo miso uses koji rice in manufacturing process which is the same as Shinshu koji miso and Sendai miso.
(Please check out my past post Miso Taste Test to know how miso is made).
Since lots of rice crops are produced in Niigata, great koji rice there created great local miso: Echigo miso.
ECHIGO miso is categorized as salty miso, so it should be very similar with Sendai miso which is also made with koji rice and tastes salty.
What is the difference between Sendai miso and Echigo miso…?
Let’s check it out!
【Recipe for Echigo Miso Soup】
Ingredients (2 servings)
1 oz Echigo miso (fermented soybean paste)*1
1 teaspoon dashi granules*2
3.5 oz tofu
1/2 teaspoons dried wakame (a type of seaweed)
1.7 cups (400ml) water
(Prepare extra water to reconstitute dried wakame)
*1 Feel free to adjust the amount of miso to your liking.
*2 If your miso already contains dashi, don’t need dashi granules.
1. Combine dried wakame with boiled water and wait until reconstituted. (takes about 1 min)
2. Drain in a sieve and wash with cold water lightly.
3. Boil water for miso soup.
4. Add tofu, wakame, and dashi granules. Simmer for 3 min. Then remove from heat.
5. Add miso paste and stir until miso is completely melted.
Ready to eat!
As I expect the visual of the miso soup looks almost the same as Sendai miso soup hahaha…
How about the taste?
Some people might say it’s the same! haha
But I would say Echigo miso soup tastes little saltier than Sendai miso soup.
I think it can be liked everyone!
Enjoy your miso soup!