What Is Miso

Reply to @user26048444623154 love my miso child

Miso paste is a versatile ingredient, with light and dark flavors that work for a variety of purposes like soups, salad dressings, and sauces! ... #miso #soupseason #cooking

Look... It needed to be said. Miso is a fermented soybean paste made from molded rice, and it is friggin’ awesome. Check this out: On August 9, 1945, the second atomic bomb was dropped on Nagasaki, Japan. Just 1.4km (less than a mile) from the bomb’s hypocenter, Dr. Tatuichiro Akizuki and staff were attending to patients at the Uragami Daiichi Hospital. Remarkably, none of these individuals, including Dr. Akizuki, developed acute radiation sickness. They attributed this to their daily consumption of miso soup with wakame seaweed garnish. After the Chernobyl nuclear power plant meltdown on April 26, 1986, in Ukraine, many Europeans turned to miso soup as a precautionary measure against radiation-related illnesses based upon Dr. Akizuki’s history from Nagasaki. Now, so far this is just a good story. But in 2013, a biology professor at Hiroshima University, Dr. Hiromitsu Watanabe, decided to put this theory to the test in mice and found that mice fed miso prior to radiation exposure did in fact suffer less radiation damage. Further, the longer the miso was fermented, the more protective it was. PRO TIP: White miso is fermented for short periods of time while red miso is fermented for six months to a year. Given what we now know, I’d recommend we roll with the unpasteurized red miso. PMID: 23914051 #miso #fermentation #guthealth #fiberfueled

3 reasons why you should eat Miso more

Miso Soup is that soup that takes me to back to being 8 years old in my grandma’s kitchen It’s one of those dishes that’s served at every Japanese restaurant. A staple in Japanese households. I just want you to know how to make it too. Ingredients - Water - Hondashi (Hondashi is the go to for instant dashi stock) - Miso Paste (I prefer red miso but whatever works) - Soft Tofu ( ) - Green Onions #recipe #cooking #miso #misosoup #soup #japanesefood #japanese #dashi #homecooking #perfectloop #fyp #foryou #foryoupage @Made In

Homemade miso with my friend Harue <3 Harue is amazing at fermentation and makes the best miso; just one of the many fermented foods she loves to make at home. Today, she’s sharing her method for Japanese miso with me~ 500g organic dried soybeans 270 sea salt (preferably moist one) 750g koji *Rolling pin (optional) Shochu or Vodka (disinfecting alcohol) in a spray bottle Thin cotton cloth / cheesecloth or plastic wrap *Sakekasu ( a byproduct of Sake) to seal the surface of Miso. (optional) Wash and soak the soybeans overnight (18 hours) in filtered water. Once rehydrated, boil in the same water; lower the heat and cook (make sure the soybeans are covered in water throughout the entire duration when boiling) for around 3-4 hours or until tender. Skim all the foam that appears and discard. The soybean should be easily smashed between two fingers when finished cooking. Meanwhile, combine the dried koji with the sea salt in a bowl. Once the soybeans are cooked, drain and keep the soybean liquid.Pour all the drained soybeans into a bag while hot, close the bag and carefully use a rolling pin or your hands to mash the soybeans. Once fully mashed, slowly pour in the koji-salt mixture and some remaining soybean liquid and knead it until fully incorporated. Shape into large balls, pressing firmly to release all the air. Wipe your fermenting container with shochu or vodka. Then, throw in the balls, and press down with your fist to get all of the air out. Repeat until there are no more balls left. Clean the sides with more shochu and then cover with a thin cotton cloth. On top of the cloth, press down a flat layer of Sakekasu, especially around the edges to seal from the air. If you don't have Sakekasu, spray shochu on the surface of miso and seal with a plastic wrap tightly. Then place the fermentation lid (optional to add weights on top - better to do so if you skip the Sakekasu). Then close and place away from direct sunlight for at least 6 months. Check halfway (after a few months) to check if there is no mold on the surface of miso. If you see the mold, scrape it off with a spoon and spray some shochu and reseal. I hope you try it! Love, Jameson #homemademiso #soybeans #miso

What Does Miso Taste Like?🍲✨ #tsubisoup #misosoup #instantmiso #umami #viralfoodtok #didyouknow

🇯🇵 24-hour Miso?! Yep. It’s a thing. COOK ON! 🤘🏼Adam #miso #fermentation #japanesefood #learnontiktok #preservation

You’ve got this! #misopaste #misorecipe #grocerystorehaul #pantrystaples #misosouprecipe #easyasianrecipes

Let's Talk About Miso #tiktok #tiktokph #support #support_me #miso #tiktokvideo #tiktokvideos

Unique benefits of Miso Soup that you might not know 🍲🇯🇵 #charlottechew #charlottechewnutritionist #learnontiktok #KekalSihat #TikTokGuru #InspirasiRamadan #Ramadan2023

30/31 of our Veganuary Recipes! Umami was first identified by Japanese scientist Kikunae Ikea in 1908 and is considered one of the five basic tastes along with sweet, bitter, sour and salty. It’s sometimes described as ‘meaty’ or ‘savoury’ and is found in foods such as miso, seaweed, balsamic vinegar, truffles, mushrooms, nutritional yeast, soy sauce, corn, green tea, ripe tomatoes and asparagus. It’s a hard one to describe, but it’s an important element to think about in vegan cooking as it creates a moorish, rich and satisfying feeling. link to the recipe in our bio x #vegan #vegantiktok #veganuk #ukvegans #plantbased #veganuary #veganuary2023

Simple way to make miso soup. #LearnOnTikTok #foodie #EasyRecipe #nutrientdensemeals

Replying to @dobetter21 what is miso? And more tips for vegan collards greens. Happy Thanksgiving! #veganrecipes #veganthanksgiving #vegansidedish #vegansides #thanksgivingdinner #thanksgivingtips #vegetarianthanksgiving #thanksgivingrecipes #thanksgivingprep

Hikari Miso Organic white Miso #miso #Hikarmiso #yummy #fyp @weee_official