How to make miso paste?

The recipe for miso paste

Miso is a fermented soybean paste that originated in Japan. It is highly regarded for its unique flavor and versatility in cooking. Whether you are a fan of Japanese cuisine or simply looking to diversify your flavor palette, miso paste is a must-have. In this article, we will teach you how to make homemade miso paste and incorporate it into your recipes.

The ingredients of miso

The miso recipe is based on three main ingredients: soybeans , the rice and the koji .

Soybeans

Soybeans are the base of miso paste. It is important to choose good quality soybeans, preferably organic. They are rich in protein and essential amino acids. They also add a creamy texture and deep flavor to the paste.

Rice

Rice is a key ingredient in making miso because it is the carrier for koji. Koji is a mold that starts the fermentation process. You should use white rice, preferably Japanese, to get an authentic miso paste.

Koji

Koji is the fermentation agent in miso. It is made from spores of the mold Aspergillus oryzae, which are grown on cooked rice. Koji is responsible for breaking down the proteins and carbohydrates in the soy and rice mixture into amino acids and simple sugars. This fermentation gives miso its distinctive flavor and umami taste.

The stages of preparation

Preparing miso paste requires time and patience, as the entire fermentation process usually lasts between 6 months and 2 years. Here are the main steps to making your own miso paste:

Cooking soybeans

Start by soaking the soybeans for at least 12 hours to soften them. Then, drain them and steam them or cook them in a large pot of boiling water for about 1 hour, until tender.

Preparing rice

While the soybeans are cooking, prepare the rice. Rinse it thoroughly in cold water, then steam or pressure cook it. Once cooked, let it cool to room temperature.

The incorporation of koji

In a large bowl, mix the cooked and drained soybeans with the cooked rice. Then add the koji and mix well so that the spores are evenly distributed throughout the soy and rice mixture.

Fermentation

Transfer the mixture to a glass or ceramic bowl, pressing down to remove any air bubbles and to ensure the dough is firmly packed. Cover the bowl with plastic wrap or a clean tea towel, then place in a cool, dark place to ferment. Leave to ferment for 6 months to 2 years, checking regularly to prevent unwanted mold from forming.

The different types of miso

There are several types of miso, depending on the ingredients and fermentation time. Here are the three main categories:

White miso (shiro miso)

White miso is the mildest and least salty of the misos. It is made from soybeans and rice, with a higher proportion of rice than other types of miso. The fermentation time is also shorter, usually between 6 months and 1 year.

Red miso (aka miso)

Red miso is darker and saltier than white miso. It is made from soybeans and rice, with a higher proportion of soybeans than white miso. The fermentation time is also longer, usually between 1 and 2 years.

Mixed miso (awase miso)

Mixed miso is a blend of white miso and red miso. It has a balanced taste and a more complex flavor than simple misos. It is ideal for beginners who want to discover the flavors of miso.

Miso Paste Recipes

Miso paste is a versatile ingredient in cooking that can be used to make soups, sauces, marinades, and more. Here are some recipe ideas to showcase your homemade miso paste:

Miso soup

Miso soup is a classic Japanese dish. To make it, simply dissolve a tablespoon of miso paste in a pot of hot water, then add vegetables, tofu, and wakame seaweed. Bring to a boil and simmer for a few minutes before serving.

Miso sauce

Miso sauce is a delicious preparation to accompany grilled vegetables, fish or meats. To make it, mix a tablespoon of miso paste with a tablespoon of mirin (sweet rice wine), a tablespoon of soy sauce and a teaspoon of sugar. Heat everything over low heat, stirring constantly, until the sauce thickens slightly.

Miso marinade

Miso marinade is perfect for adding flavor to your meat and fish before cooking them. Mix a tablespoon of miso paste with a tablespoon of soy sauce, a tablespoon of sesame oil and a teaspoon of grated ginger. Brush your pieces of meat or fish with the marinade, then let them rest in the refrigerator for a few hours before cooking them in the oven, in a frying pan or on the barbecue.

By following these tips and experimenting with the different flavors and textures of miso, you can enjoy this traditional Japanese paste and its many health benefits. So, go ahead and start making your own homemade miso paste!

The nutritional and health benefits of miso paste

Miso paste is more than just a tasty and versatile condiment in the kitchen. It also offers many health benefits thanks to its rich nutritional values ​​and digestive-friendly properties.

Source of protein and essential amino acids

Miso is made from soybeans , which are an excellent source of protein and essential amino acids. These nutrients are needed to support the growth and repair of cells and tissues in the body.

Probiotic food

The miso fermentation process involves the development of beneficial bacteria, also called probiotics. These bacteria improve the health of the intestinal flora, aid digestion and strengthen the immune system.

Rich in vitamins and minerals

Miso is a good source of B vitamins, vitamin K and minerals such as calcium, iron, potassium and zinc. These nutrients help maintain good bone health, optimal blood circulation and proper functioning of the nervous system.

Antioxidants and anti-inflammatory effects

Miso paste contains antioxidants, which help protect cells from oxidative stress and prevent chronic diseases. It also has anti-inflammatory properties, which can help reduce inflammation in the body and prevent certain diseases.

Tips and precautions for storing homemade miso paste

After learning how to make your own miso paste, it's important to know how to store it to get the most out of its flavor and nutritional benefits.

Store in an airtight container

To preserve the flavor and quality of your homemade miso, it is essential to store it in an airtight container, preferably glass or ceramic. Avoid plastic containers, as they can absorb odors and alter the taste of the miso.

Storage in the refrigerator

Miso paste is best stored in the refrigerator, where it can last for several months or even a year or more, depending on the type of miso and how long it has been fermenting. Be sure to place the container at the back of the refrigerator, where the temperature is most stable.

Protection against contamination

To avoid contaminating your miso with unwanted bacteria or mold, always use clean utensils to scoop out the paste. Also, avoid touching the miso with your fingers, as this can introduce bacteria.

Monitoring the evolution of miso

Don't hesitate to taste your miso paste regularly to check its evolution and possibly adjust the fermentation time. If you notice unwanted mold, carefully remove it with a spoon and continue fermentation.

Miso paste is a versatile and flavorful ingredient that adds a touch of umami flavor to many dishes in Japanese cuisine. By learning how to make your own homemade miso, you can enjoy its many health benefits while customizing your favorite recipes. Remember to follow storage tips to maintain the quality of your miso and experiment with different types of miso for variety. So, give it a try and discover all the culinary possibilities it offers!

FAQ

How to prepare miso paste?

To make miso paste, you first need to mix miso with hot water and sugar. Then add vegetables or fruits and mix everything together until you get a smooth paste.

What is the best type of miso to use for making miso paste?

The best type of miso to use for making miso paste is red miso. It is stronger and more flavorful than other types of miso.

What are the nutritional benefits of miso paste?

Miso paste contains essential nutrients such as protein, vitamins and minerals that help maintain good health. It is also rich in antioxidants, fiber and amino acids.

How long does it take to cook miso paste?

You should cook the miso paste for about 10 minutes over low heat. This will give you a creamy and flavorful texture.

What is the best way to serve miso paste?

The best way to serve miso paste is over white rice or Chinese noodles. You can also use it as a base for soups and sauces.