All You Need to Know about Miso - Japan Travel Tips
Updated: Sep 18
Miso, made primarily from soybeans, is a traditional fermented seasoning that has been a favorite in Japanese cuisine for centuries. Known for its rich flavor, miso is a versatile ingredient that complements a wide variety of dishes. Miso also contains many nutrients, and in recent years it has been attracting attention overseas as a superfood from Japan. In this blog, we will discuss miso in detail. In addition, we will also teach you about hands-on classes where you can actually make miso in Japan, as well as cooking classes using miso. We hope you will discover the charm of miso!
Table of Contents
What is miso?
Miso is a semi-solid mixture of steamed soybeans or soybeans and grains such as rice, wheat, etc., to which koji bacteria have been cultured by steaming, or soybeans to which koji bacteria have been cultured by steaming, or rice, wheat, etc., to which koji bacteria have been cultured by steaming, and salt has been added, which is fermented and then matured.
In brief, miso is a fermented paste made from soybeans, salt, and koji. Depending on the ingredients and fermentation process, miso can range from light and sweet to dark and strong.
Types of Miso
There are four main categories of miso.
Rice miso
Rice with koji mold, mixed with soybeans and salt, and left to ferment.
Soybean miso
Soybeans are coated with koji mold and mixed with salt
Barley miso
Barley with koji mold, mixed with soybeans and salt
Combination miso
A miso made by combining different types of koji, combining miso made from different koji, or using koji other than the above three.
Nutrients in Miso
Soybeans, the main ingredient in miso, are a food rich in high-quality vegetable protein. Miso is even nutritionally superior to soybeans because fermentation produces large amounts of amino acids and vitamins. Protein hydrolyzed by enzymes becomes amino acids, including all nine essential amino acids that are essential for life. In addition, miso contains many other nutrients such as vitamins, minerals, dietary fiber, and carbohydrates. No other food contains so many nutrients.
Protein
Miso, which is mainly made from soybeans, is rich in vegetable protein. Protein hydrolyzed by enzymes becomes amino acids, including nine essential amino acids that are vital to life. Miso is made by fermenting and aging soybeans, which allows for more efficient digestion and absorption into the body. This enables a well-balanced intake of amino acids.
Dietary Fiber
Miso contains a large amount of dietary fiber, which helps maintain good intestinal health and smooth bowel movements. It also helps to expel sugar, fat, sodium, and other substances from the body, helping to reduce increases in blood sugar and blood pressure.
Lecithin
Lecithin, which is abundantly contained in soybeans, inhibits the absorption of cholesterol and is effective in lowering immunity and preventing arteriosclerosis. It is also expected to help prevent autonomic nervous system deterioration and improve memory and cognition.
Vitamin E
It has a powerful antioxidant effect and helps prevent cell aging. Those who wish to maintain healthy skin are recommended to actively consume it.
Vitamin B2
It is an important nutrient for maintaining normal function of skin and mucous membranes. It is also involved in the regeneration of cells such as skin, hair, and nails, and is necessary for maintaining a healthy body.
Isoflavone
Because of its powerful antioxidant effect, isoflavone is believed to be useful in preventing and improving lifestyle-related diseases. It also has an effect similar to that of estrogen, a female hormone, and is considered good for alleviating symptoms that appear during menopause.
Soy Saponins
This nutrient is useful in combating obesity and improving blood flow, and also plays a role in improving immunity. The main sources of saponins are legumes, most easily obtained from soy products.
In addition, miso contains linoleic acid, which lowers cholesterol, and iron, which prevents anemia, making it a treasure trove of body-friendly nutrients.
How to Use Miso
Miso's versatility makes it useful in many Japanese dishes. Following are several ways to incorporate miso into your cooking.
Miso Soup
The most well-known use of miso is in miso soup. Simply dissolve miso paste in dashi (soup stock) and add ingredients such as tofu, seaweed, and scallions.
Marinades and Glazes
Miso is an excellent base for marinades and glazes for fish, meat, and vegetables. Its flavor deepens the taste of grilled or roasted dishes.
Salad dressings
Miso can be mixed with rice vinegar, sesame oil, and ginger to create flavorful salad dressings.
Sauces and dips
Miso can be added to sauces to enhance their flavor, or mixed into dips for richness.
How to Make Miso Soup
Miso soup is a simple dish that makes it easy to consume the nutrients contained in miso. You can make it right at home, so please give it a try.
Miso Soup Recipe | Best of Japanese Cooking 101
Ingredients
4 cups Dashi
1 package tofu
4-5 Tbsp miso paste
2 green onions chopped fine
2 Best Cooking Classes Using Miso in Tokyo
Here are the 2 best cooking classes using miso in Tokyo. The following information below is current as of August 2024. These are subject to change, so please check each official websites in advance.
Private Japanese Miso Making Workshop Near Tokyo Tower
Source: byFood
This miso making experience takes place at a cafe just a few minutes' walk from Tokyo Tower, one of Japan's most popular tourist attractions.
In this workshop, you will learn about the history of Japanese fermentation culture, sample miso, make miso paste, and enjoy miso soup. You will be able to take home approximately 700 grams of miso you made. Please try cooking various dishes with homemade miso at home.
Duration
1.5 hours
Participants
1 - 5
Price
10,000 JPY per person
Cooking Class on Three Traditional Elements of Japanese Cuisine – Rice, Miso, and Koji – at a Culinary Salon in Ginza, Tokyo
Source: Wabunka
In this cooking class, you will learn about the three basic ingredients of traditional Japanese cooking: rice, miso, and koji, as well as experience making popular Japanese dishes such as omusubi rice balls and miso soup.
This class is recommended for those who want to learn more about miso, as the instructor explains in detail the characteristics of each type of miso, how it is made, and how it tastes.
Duration
2.5 hours
Participants
2 people up to 8 people per booking
Price
27,000 JPY per person
Why You Should Try Miso
Miso, with its deep flavor and nutritional value, is an indispensable part of the Japanese diet even today. By enjoying a variety of miso, you will further appreciate the richness of Japanese food culture. We hope you will try to incorporate miso into your daily cooking and experience its health benefits.
Patia’s Jiro-style Ramen Making Class in Tokyo
We run Japanese cooking classes in Tokyo. We also offer a Jiro-style Ramen making class with an English-speaking instructor. In this class, participants can go to a local supermarket in Akihabara to buy ingredients, make Jiro-style ramen from scratch, and eat it. We are hoping you to enjoy Japanese food experiences and create unforgettable memories in Tokyo.
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