The basics of the cooking - How to choose miso ?
~ O Miso no Erabikata ~
A number of questions mentioned during cooking class.
" How to choose Miso ? "
There are many types of Miso indigenous to regions across Japan.
Overseas are also more & more types than before...
I've an idea... which is keep 2 different colors of Miso.
Red Miso ( Akamiso ) & White Miso ( Shiromiso )
Different varieties may be preferred in particular regions of Japan.
For example : one is made in north-east, the other is made in west or south
"Mixing".
Here's a simple explanation the different between Red & White Miso ~
* Red Miso ( Akamiso ) - is aged, sometimes for more than one year.
Characteristics of the flavor are saltiness & some astringency with umami. It is often a much stronger-tasting Miso.
* White Miso ( Shiromiso ) - has a very short fermentation time.
The taste is sweet & the umami is soft, light & creamy.
( but the white Miso taste is not necessarily all sweet )
Like Shinso Miso it's characterized by a dry, light color.
It increases the amount of salt than white Miso to make it longer, so it will become like this color for a longer maturation period.
On the other hand, some red Miso have a sweet glutinous...
Both have benefits.
The taste of red & white Miso can be adjusted by what kind of Miso soup to cook.
For example : It often sweats during summer, the taste can be heavier ( the amount of red Miso can be increased )
In the winter, can cook a sweet & rich flavor soup ( the amount of white Miso can be increased )
Like the photo, 2 kinds of Miso are put together.
The proportion of the spoon can be adjusted.
If dig from the middle, there will be both sides of the Miso taste !
o(^◇^)o Awase miso ~ ♪ ( mixed Miso )
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