Miso

Miso, purportedly, was food sent by god. Miso was kind of soup.

Miso was soybean pasta from 10 months fermentation. Fermentation process using salt and koji. Koji made from mixed flour, leaves, and soybean. Because of long-rage fermentation, the taste was very salty.

According to the taste, shape, color, and aroma, miso has 3 categories. There are dark miso or brownish red, yellow, and white.

Dark miso (shinshu miso) made as soup topping in autumn and winter. This kind of miso cooked with radish or carrot.

White miso (shiro miso) often consumed in summer as hiyashi vinegar topping.

Yellow miso has sweet taste and can be consumed anytime.

Beside as soup topping, miso also ate with fish, meat, vegetables, uncooked food, ramen, etc.

Miso was delicious and healthy, because miso has so much nutrition. Two spoons of miso has 71 mg of calorie, 4.00 mg protein, 2.00 mg fat, 9.00 mg carbohydrate, 23.00 mg calcium, 1.25 mg zinc. That’s why, Japanese love miso and they believe miso was sent by god as present.