MISO

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shiro-miso	awase-miso Place your mouse over the pic.	akadashi-miso (mame-miso) Place your mouse over the pic.	koji-miso (kome-miso)	instant akadashi miso soup	instant shijimi miso soup shijimi clam taste (corbicula japonica)

Miso is a paste made from soybeans and
either rice or barley fermanted with salt and malt (koji)
It is a nutritious foodstuff which includes high-quality proteins,
especially the amino acid lysine and threonine.
It also contains 5 to 15 percent salt.
For a long time it has been an indispensable flavor in Japanese cooking

Miso is used for miso soup, miso pickles, topping etc.
The taste and color vary according to the locality,
but various kinds of local miso are available at any supermarket
There are hundreds of varieties.
Generally, dark-colored miso like Haccho-miso contains more soybeans
and is a little bit salty. It is a favorite of the people that live in the Nagoya area.
Pale yellow miso called shiro miso is sweet and loved in Kansai area.


Instant miso soup is very covenient for busy people.
To make it, put miso and the other ingredients in a cup and add 180cc - 200cc of hot water.
That's all.
(pic. 5 and 6 )