Traditional and artisanal miso dough of Japan

What is the miso?

Genuine pillar of Nippone gastronomy, Miso is an exceptional paste that embodies Japanese refinement. This fermented soybean (or bean) paste is more than just an ingredient: it is an Ancestral Asian food. The authentic miso, as the purists call it, is a condiment whose origin dates back more than a thousand years. Its manufacturing is based on a long and controlled fermentation, obtained thanks to a traditional ferment: Kôji (Aspergillus Oryzae), which transforms cereals and develops the characteristic UMAMI of the Miso. From the home page of our Miso store, we select each Miso product to offer you a pure and unparalleled umami flavor.

What types of miso?

To choose the right product, it is necessary to understand the mixture of water, salt and cereals. There are in different forms according to its fermentation:

• Shiro Miso: It's the mise of rice using white rice. It's a sweet miso, with slightly sweet flavor.
• AKA MISO & HATCHO MISO: Much dark brown, the Hatcho Méo is particularly rich and salty.
• Inaka Méo: Also called Miso with barley.
• Genmai Méo: A rustic version based on brown rice or complete rice.

How to make his own miso?

Many amateurs are looking for how to make his homemade miso. The preparation to obtain its own misse demand for patience. It is necessary to be fermented fermented in a sterile container (often pressed by weight and locked in a bag) for months so that the bacterium and yeast act. Although prepared in this way is a beautiful idea of Miso Maison, a product made by an old craftsman Kura has a unique quality and umami flavor.

How to use the miso in the kitchen?

• Soups and hot dishes: Ideal for a bowl of Ramen noodles or stew. It is a delicious exhaustor, much greater than an industrial broth cube.
• Vegetable cuisine: In the vegetable supply and vegan, it is the master asset to bring depth.
• Marinades and seasonings: Diluted with a little water, sesame oil or mirin, the miso turns into a powerful marinade for fish, meats or grilled vegetables. It also perfumes the vinaigrettes and salad salads of an inimitable UMAMI touch.
• Tips of Chefs: By using this product with butter, oil or nuts, we get a tasty and delicious dough. For example, soya paste is often used to lacquer aubergines. We advise you integration into each creative idea to cook healthily.

What are the benefits of miso?

Miso is an incredible food source for health. It is a very beneficial product for the body. It contains nutritional treasures: vitamin, zinc, minerals and every essential nutrient. This food helps digestion because it is sort of probiotic. To enjoy this benefit, it is recommended to consume it fresh (without boiling).