Miso (みそそそ), also known as Douchi, is fermented with soybean as the main raw material, salt and different kinds of distiller's yeast. Miso is the most popular condiment in Japan. Can be made into soup, can be cooked with meat, can be made into the soup base of hot pot. Because miso is rich in protein, amino acids and dietary fiber, it is good for your health if you eat it regularly. Drinking miso soup can also warm your body and wake your stomach when the weather turns cold.
Miso is very popular in Japan because of its rich nutrition and unique taste. Miso is very similar to northeast miso, bean paste, soy sauce, lobster sauce and so on. This is produced by the fungal reproduction of beans.
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No matter which nationality, food culture is inherent. There are five elements that make up the taste of food: sweet, sour, bitter, salty and spicy, but each nation extracts these flavors from different ingredients and uses them as seasonings to make its own taste. Moreover, the seasoning combination that determines the taste has been selected through a long history.
For the Japanese, the basic seasonings that determine the taste of things are miso and soy sauce. Of course, all kinds of condiments except salt and vinegar will be used, but it is really miso and soy sauce that support and eat the unique taste.
It is said that today's miso and soy sauce were formed in Antu Taoshan era. That era can be regarded as the transition period of Japanese food culture. The diet is mainly rice, seasoned with soup and fish and shellfish. Now our diet pattern was established from that era.
But before that, things like miso and soy sauce were not without. Japan has had sauce since the age of rope pattern. As the ancestor of miso and soy sauce, it has long formed the Japanese taste.
Sauce is made by pickling ingredients and fermenting. The raw materials are fish, meat, vegetables and shellfish, which are called fish sauce, vegetable sauce and seafood sauce respectively. Season with these sauces.
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