Miso (味噌?)
Is a Japanese food made from fermented soybean stew, rice, or a mixture of both
with salt. The fungus used for fermentation is Aspergillus oryzae (kōji-kin).
Miso is used as a cooking spice for various types of Japanese food.
Miso color can be creamy
yellowish, light brown, dark brown to blackish, with a texture like peanut
butter. Miso taste is usually salty, but the taste, aroma, and color miso
depend on raw materials, recipe, and fermentation time. Depending on its territory
in Japan, miso raw materials can be rice, wheat, barley, rye, oat, and other
cereals.
Fermented soybeans with
kōjikin yeast break down soy proteins, simultaneously generating large amounts
of amino acids. The delicious taste of the amino acid is known as
"umami" which is the fifth taste of 4 main flavors: sweet, sour,
salty, and bitter. Miso is sold in plastic bags or plastic bowls, and can be
purchased in kilos. Miso, among others, is a source of protein, vitamin B-12,
vitamin B-2, vitamin E, and isoflavones.
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