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    Home > Food News > Food Articles > Miso varieties

    Miso varieties

    • Last Update: 2019-12-04
    • Source: Internet
    • Author: User
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    Introduction: there are various kinds of miso in Japan, with their own characteristics in color, taste and usage What kind of miso do you have? Let's take a look at it with Xiaobian I'm sure you are familiar with Japanese cuisine Miso soup is an important condiment to be used Miso soup is a Japanese soup It's the most simple and distinctive thing in Japan What kind of miso do you have? Let's learn about it with the small edition of Baibai safety net Miso is a kind of fermented seasoning made by adding the main raw material soybeans to yeast and salt It can be divided into three categories according to the different yeast added, such as rice yeast, bean yeast and wheat yeast: rice miso, bean miso and wheat miso Among them, miso, which accounts for 80% of the total amount, is also the taste that Taiwanese are accustomed to It's salty and sweet Miso Xinzhou miso: the representative of light color and spicy miso, is the most common miso in Japan and the most familiar flavor in Taiwan Because it tastes fresh and has a fresh bean flavor, it is often eaten directly in addition to seasoning For example, the well-known Japanese local snack "Wuping cake" is eaten by putting miso sauce on the baked cake, which is one of the "flying fish" in Gifu county Jianghu sweet miso: compared with Xinzhou miso, Jianghu sweet miso only uses half of the salt and twice of the yeast to ferment, but the fermentation time is quite fast, and the shelf life is relatively short It is a red miso with a unique strong sweet taste Xiantai miso: the red miso fermented by Aspergillus oryzae has a longer ripening time than Xinzhou miso, reaching half a year to a year; therefore, the color is reddish, the flavor is strong and the taste is salty, which is often used to cook soup Yuehou miso: produced in Xinxie County, a big rice County, it is a red miso with high salt concentration, and its main feature is the grain with rice Xijing miso: the fermentation and ripening time is the shortest It is also called white miso because of its white color, with sweet taste It is mainly produced in Guanxi area, such as Kyoto and Hiroshima The famous local cuisine of Kyoto, Xijing Shao, is made of Xijing miso pickled fish for 1-2 days, and then barbecued with charcoal fire Miso octopus: the "miso" made of soybeans, yeast and salt, all made of yeast The ripening time is about three years, the color is dark brown, and the salty taste is heavier, with the strong taste of slightly astringent and slightly bitter as the biggest feature The output of bading miso is relatively small, mainly produced in Aizhi county There are many well-known snacks derived from bading miso, such as Nagoya's famous "fried pork chop with miso", which will be drenched with brownish red bading miso sauce Miso Kyushu miso: it is made by fermenting soybeans with yeast The color is light brown The main production area is Kyushu and Shiguo, also known as "farmhouse miso" Miso is a kind of sweet miso with sweet taste It can eat the grain taste of wheat and is often used to make baked rice balls The brown grain miso is the characteristic miso in Kyushu and four countries Nagoya's famous gourmet miso pork chop is the use of eight pieces of miso, a specialty of Aichi County, which is reddish brown in color and rich in flavor The above is the introduction of miso If you want to know more about miso, please continue to pay attention to Baibai safety net food safety common sense column Editor in charge: Wang Xiaoli
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