Japanese Food Online – Information on Vitamins, Ingredients And Nutrients

Mugi Miso is used primarily by the Japanese rural population and cherished to be very nutritious and healthy food. Mugi miso is also called Barley Miso, because it is produced using barley.

Mugi Miso Production

Mugi miso is made from soybeans, barley, Salt, water and Koji.

The barley is added to the koji and then this mixture is fermented in wooden barrels, together with the soybeans. The fermentation with Koji fungus takes 1 to 2 years.

Nutrients Minerals

Mugi miso is very rich in minerals and is therefore extremely important for health.

Due to the fermentation process, the minerals from the body are absorbed even better.

Taste And Use

Mugi miso has a very good taste and this is not particularly unusual.

Therefore, Mugi miso is suitable for many different dishes and also for the European Cuisine.

Mugi miso is used in soups, sauces, fish and vegetable dishes. It is also very good as a spread.

From Kome-Miso there are several types, eg. the so-called Genmaimiso, that is a Miso from brown rice and a Shiro Miso, which has a very low salt content and very sweet taste.

Kome Miso Production

Kome Miso is made from soy beans, white rice and Koji.

Genmai Miso is manufactured the same way as Kome miso, only instead of white rice, brown rice is used.

Shiro miso is also manufactured the same way as Kome miso, only less Salt is used.

Taste and Use

Genmai miso has a nice taste and is used for all sorts of dishes.

Shiro miso has a very low salt content, because its flavor is very sweet, this miso is used for fruits, vegetables, desserts and soups.

The ordinary Ricemiso, or Kome Miso is also a general-purpose use Miso with a wide possibility.

Hatcho Miso is stronger in taste than other Miso varieties and is mainly used in Japanese Cuisine for soups. Hatchomiso was consumed daily by the Japanese emperor.

Hatcho Miso Production

Hatcho Miso is made only from soybeans, water, Salt and Koji. The fermentation with Aspergillus Oryzae takes compared to other Miso varieties relatively long about 2 to 3 years.

During the production of Hatcho Miso less water and salt is used as in other miso varieties.

Nutrients Protein

Hatcho Miso has the highest protein content of all miso varities.

The salt content is lower than other miso, aside from that the consistency of Hatcho Miso is dry, since less water is used. This Miso is very rich in vitamins and minerals.

Taste

The taste of Hatcho Miso is strong and due to the long fermentation, the taste of Hatcho Miso is like chocolate.

Processing And Use

Hatcho Miso is used primarily in Japanese Cuisine for soups – Miso Soup.

Hatcho Miso can be mixed well with other varieties of miso, or can be used alone.

Hatcho Miso is named after the company Hatcho in Okazaki.

Miso is a kind of paste made ​​from soybeans and cereals, depending on the variety different cereals such as rice, barley or other grains are used.

Miso Traditional

During the traditional production soybeans and corn, depending on the variety, rice or barley or other grains are mixed and with the help of Koji and adding Sea Salt in barrels, usually cedar barrels, fermented.

This fermentation process can last for miso depending on the production and sort 1 to 3 years.

Koji is a mold fungus called Aspergillus Oryzae, it is used in Japanese Cuisine to ferment foods.

With the help of Aspergillus oryzae not only miso is produced, but also the soy sauces Shoyu and Tamari.

Nutrients, Vitamins and Minerals

Miso contain, also depending on the variety, B vitamins, such as:. B1 and B2 and minerals such as sodium, calcium, phosphorus and iron.

Depending on the variety, miso contain a protein content of 10 to 20%, a carbohydrate content of 10 to 20% and a fat content of 5 to 10%.

Miso and Health

Miso has a high value on health, because due to the fermentation caused by the long storage in cedar barrels so called lactic acid bacteria and other bacteria are developed and those are very important for human health.

These lactic acid bacteria are extremely important for the health of the human gut, as they promote the healthy bacteria in the gut and suppress the bad bacteria.

Miso thus contributes much to the intestinal health, and the same is true for the soy sauces tamari and shoyu.

Use

Miso is used primarily in Japanese Cuisine for soups for example miso soup, but also as a spread, and some miso sorts even for sweet foods.