August 24, 202030 Best Miso RecipesMiso is an amazing seasoning which has been used since the old times in Japan. Not only is miso has great taste, it is also nutrient-rich food. If you get tired of everyday tastes, it’s time to try new Asian… Categories Best Recipes
August 22, 2020What 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… Categories JAPANESE INGREDIENTS
August 20, 2020What 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… Categories JAPANESE INGREDIENTS
August 14, 2020What 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… Categories JAPANESE INGREDIENTS
August 12, 2020What 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… Categories JAPANESE INGREDIENTS
August 10, 2020Can 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… Categories JAPANESE INGREDIENTS
August 6, 2020What 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… Categories JAPANESE INGREDIENTS
August 4, 2020Shio Koji Karaage (Japanese Fried Chicken Flavored with Salted Rice Malt) RecipeShio koji (塩麹), salted rice malt is made by aging and fermenting a mixture of koji rice, salt, and water.Koji rice is made from steamed rice and koji mold, and because of this, shio koji can bring out flavor (umami)… Categories Main Dish
August 1, 2020What 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… Categories JAPANESE INGREDIENTS
July 29, 2020What 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… Categories JAPANESE INGREDIENTS