Miso Soup Essentials ― 2009/11/02
You must know what miso soup is; a soup seasoned with soybean paste.
Then, how about local varieties?
I think there are some essential ingredients and a tool to make Fukuokac-style miso soup.
First of all, we tend to use something called barley miso made with barley koji. (Don’t ask me about koji fermentation technology. Wikipedia will tell you all about this matter.) Basically the barley miso is lighter in the colour and sweeter in the taste, compared to the popular rice miso.
As the texture of the barley miso is coarser than rice miso, you need this tool to sieve out the miso.
For the soup stock, we use boiled-and-dried sardines, either as an additional ingreadient to konbu seaweed and/or smoked bonitoes,or on their own, to get an intense taste and flavour.
As the sardines had been processed intact, you should take off the unnecessary parts (heads and guts) so that you can get a soup without unpleasant fishy smell.
Some people might even lightly roast them in order to bring out a savoury roasted flavour.
Isn’t it a good way to kill time for a jobless person, like me, to follow all those procedure to make a bowl of soup? Actually, I also like, or sometimes prefer, miso soup made with granulated soup stock and pre-filtered miso, or instant miso soup.
Then, how about local varieties?
I think there are some essential ingredients and a tool to make Fukuokac-style miso soup.
First of all, we tend to use something called barley miso made with barley koji. (Don’t ask me about koji fermentation technology. Wikipedia will tell you all about this matter.) Basically the barley miso is lighter in the colour and sweeter in the taste, compared to the popular rice miso.
For the soup stock, we use boiled-and-dried sardines, either as an additional ingreadient to konbu seaweed and/or smoked bonitoes,or on their own, to get an intense taste and flavour.
Isn’t it a good way to kill time for a jobless person, like me, to follow all those procedure to make a bowl of soup? Actually, I also like, or sometimes prefer, miso soup made with granulated soup stock and pre-filtered miso, or instant miso soup.
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