This is the third post for tasting project of five different type of miso paste.
It’s time to experience SHINSHU KOJI miso!
What is SHINSHU?
-SHINSHU is the traditional word implying “Nagano prefecture”.
This miso paste is made in Nagano.
What is KOJI here?
-SHINSHU KOJI miso contains high proportion of rice koji.
That’s why it tastes mild and sweet.
(Please check out my past post “BARLEY miso soup recipe” to know how is miso made up of).
Although my daily use miso paste is made with rice koji, it’s first time to have the one with high proportion of rice koji.
I am so excited to taste this new face white miso paste!
【Recipe (2 servings)】
1 oz Shinshu koji miso paste (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 amounts of miso paste to your liking.
*2 If miso paste 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!
Look at the beautiful white color of miso soup bowl.
You can tell it’s going to be new taste right!?
SHINSHU KOJI miso tastes FANTASTIC!! It’s very sweet but not too rich.
If you imagine about the sweetness of sugar or honey, it’s not like that.
I think “mild” is the best word for SHINSHU KOJI miso.
You should definitely try this traditional sweet miso soup!
Enjoy your miso soup!