Got a fish? Want some soup? Let me share you the Fish in Miso Soup Recipe!! Get some tips and tricks
#fishrecipe #misosouprecipe #fishinmisosoup #howtocookfish #asianrecipe #healthyfood # AI
Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-age, etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, miso soup is a representative of soup dishes served with rice. Miso soup is also called omiotsuke (御味御付).
Along with suimono (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine
The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin [ja] (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (akamiso), white (shiromiso), or mixed (awase).[2] There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso
The amount of time taken also affects its flavor: a miso paste that has been fermented for a shorter period of time, such as a white miso, provides a lighter, sweeter flavor, while one which has been fermented for a longer period, such as a red miso, gives the miso soup a stronger, deeper one.
More than 80% of Japan's annual production of miso is used in miso soup, and 75% of all Japanese people consume miso soup at least once a day
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