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How to make miso / Japanese Food & Cooking

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The ingredients used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others.
Lately, producers in other countries have also begun selling miso made from chickpeas, corn, azuki beans, amaranth, and quinoa.
How to make miso paste. - 味噌を作るよ。

Fermentation time ranges from as little as five days to several years. The wide variety of Japanese miso is difficult
to classify, but is commonly done by grain type, color, taste, and background.
http://thumbnail.image.rakuten.co.jp/@0_mall/ikimiso/cabinet/haccyoh/haccyoh_1kg.jpg
(Haccho Miso)

http://thumbnail.image.rakuten.co.jp/@0_mall/ikimiso/cabinet/w_miso/saikyo_1kg.jpg
(Saikyo Miso / White)

http://image.www.rakuten.co.jp/izumikura/img10523113052.jpeg
(Shinshu Miso / 信州味噌)

* mugi (麦): barley
* tsubu (粒): whole wheat/barley
* genmai (玄米): brown rice
* moromi (醪): chunky, healthy (kōji is unblended)
* nanban (南蛮): mixed with hot chili pepper for dipping sauce
* taima (大麻): hemp seed
* sobamugi (蕎麦): buckwheat
* hadakamugi (裸麦): rye
* nari (蘇鉄): made from cycad pulp, Buddhist temple diet
* gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet

Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.

Miso made with rice such as shinshu and shiro are called kome miso.

By J.S. on Aug 20, 2010
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tag : miso

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。