Miso, or bean paste, that is indispensable fermented seasonings to WASHOKU, or Japanese food culture
Essential seasonings for WASHOKU
When talking about Washoku, miso is one of the important fermented seasonings.
The main ingredients are soybeans, all varieties are made from soybeans or cereals and a special Koji. Koji are grains which are fermented with Aspergillus oryzae molds such as yellow Aspergillus oryzaes.
Soybeans, Koji and salt are mixed and fermented to miso.
Since the Japanese climatic condition is warm and high humidity, it is the seasonings consists with reason as a preserved food.
The etymology of "TEMAE MISO"
Miso was used to be homemade.
As each family takes pride in their own miso, which adjusts the amount of malted cereals or salt to their preference, that is the origin of the word “TEMAE MISO”, or “Singing My Praises”.
Miso making lasted 200 years… Make your own with a malted rice supplier
“Kawaguchi malted rice shop” is a malted rice supplier located at Seya, Yokohama that was established in 1818, becomes 200 years old this year.
The miso workshop there is very popular, fully booked soon after the registration starts. The reason why it is so famous is an excellent quality of the all handmade malted rice.
The ingredients are carefully selected by the shop master, many people regardless of age or gender love the unique miso at this workshop.
Making miso at each family keep regarding with traditional method is the food culture the Japanese should not ignore.
The best season of making miso is in winter from October to February for the three reasons;
- Low temperature makes the fermentation slow
- Fresh rice and soybeans are available
- Less bacteria are active in winter
All visitors to Japan in winter will be welcome to this miso making workshop. It will be the unforgettable experience!
Coverage / photography cooperation: Kawaguchi malted rice shop
photo and report by Yuki
Kawaguchi malted rice shop (No web site yet)
Duration of quality retention:
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Enjoy your trip in Japan and WASHOKU CLIP WORLD !