2025-07-19 に最初に投稿 | 946 ヒット
Posted on 2025-07-19 | 946 view(s)
手前みそとはよくいったもので、この何年間かに作ったお味噌の詰め合わせを作ってみました。だし麹で簡単におだしを作って、お味噌を味噌を加えるだけで、あっという間にお味噌汁が簡単にできますー。麹もおうちで育てて作りました。アメリカでこんなこと家でやってるのは食いしん坊さんだけでしょうな（笑）。今回は白味噌（関西人の私ははっきりいうとこれ以外はあんまり使わないのですが）、赤みそ、お家でとれた黒豆から作った黒豆味噌、そして梅びしおをセットにしました。ちょっとづつですが、いろいろなお味を試してみたい方やおひとり様にはいいかなと。
One of my special products this year is "Miso Flights". 4 Different homemade miso (fermented bean paste). You can add miso to soup that's made from dashi koji. And VOILA! you have miso soup!
What is Koji?
Koji is a fermentation starter used to make soy sauce, sake, miso, etc. This naturally occurring culture is inoculated to steamed rice, beans, barley, wheat etc and provides fermentation magic! Koji adds umami flavor and tenderizes protein. Also known for pro and prebiotic effects to help gut health.
What is Miso?
Miso, a fermented soybean paste, is made from a mash of soybeans, grains (steamed rice or barley), salt and koji. Traditionally, it’s left to ferment in cedar wood kegs at ambient temperature for six months to five years. Generally, the longer the fermentation, the richer and darker the miso color will be. Another way to understand the different miso is regional differences. Typically, the Western Japan prefers lighter color (white miso) while the Eastern region prefers darker color miso.
味噌食べ比べ Miso Flight: 4 different fermented bean paste with rice koji only (gluten free). Can be used as a dip when you mix it with cream cheese or mayo. Also enjoy different miso soup (easy to make it with dashi koji!). Great for glazing, sauce. You can also combine all miso except ume miso to make your favorite flavor to cook.
*Major allergen: Soy.
白味噌 White Miso: Soy beans, rice koji, salt. Light creamy sweet flavor due to high concentration of koji. Can be used for marinades, soups or dressings.
赤味噌 Red Miso: Soy beans, rice koji, salt. Stronger flavor due to a higher concentration of soy beans and a longer fermentation time than white miso. Great for glazes, sauces and stews.
黒豆味噌 Black Bean Miso: Black beans, rice koji, salt. Bolder flavor than white miso, but can be used in the same way as white miso.
梅びしお Ume Miso: Salted plum, white miso, mirin rice wine. Sweet tangy flavor. Best to use as is without cooking. Great for making a dip, dressing or condiment for tofu.
3 Of the miso in the miso flights that I'm offering can be combined to make your own unique flavors. Or, you can also use different miso individually to enjoy unique flavors. Ume Miso can be used without cooking to make vegetable dip or a savory Summer salad dressing.
