Miso

Generality

Miso is a typical oriental fermented food.

In its "natural" form it has a creamy and spreadable consistency, but more than for direct use, it is mainly used as a condiment or ingredient of soups.

Miso soup

Miso is also marketed in a freeze-dried form; however it does not have the same chemical and taste characteristics of the fresh product.

The traditional ingredient of the miso is soy, but currently cereals, pseudocereals, other legumes or different seeds (barley, rice, buckwheat, millet, rye, wheat, hemp seeds, cycas, chickpeas, corn, azuki beans) are also used., amaranth and quinoa).

There are different types of miso, which are distinguished by the degree of fermentation, the main ingredient, etc. The many variables also affect the color, taste and corporeality of the product.

Originating from Chinese gastronomic culture (known as dòujiàng), miso was imported by the Japanese in the 13th century; in the East, thanks to its nutritional composition, it played a decisive role in the survival of the less wealthy social classes during the feudal era. Following the globalization process, today it is known and distributed almost all over the world.

Miso has a good chemical profile and can be consumed by most people. Due to its protein, salt and vitamin content, it is widely used in the vegan diet.

Production

Miso is obtained by fermentation of starch by fungal microorganisms; the most widespread belongs to the genus Aspergillus, oryzae species (binomial nomenclature Aspergillus oryzae ). Secondarily small beneficial bacterial colonies (probiotics) or harmless to human health grow.

NB : A. oryzae is the same mold (filamentous fungus) used in the food industry to obtain soy sauce, sake, rice vinegar, etc.

The miso production cycle could be summarized as follows:

Seed harvesting.

Depending on the botanical and miso species to be obtained, a refining method can be applied.

Cooking by boiling the seeds in water or steam.
Grinding.
Addition of koji (microbial culture).
Adding salt or salt water.
Fermentation: it can last only 5 days or even several months (4, 12 or 24), depending on the specific case.

Nutritional Features

The "natural" miso is considered a live food, since it contains many beneficial microorganisms. In addition to Aspergillus molds, miso develops colonies of Tetragenococcus halophilus and Lactobacillus acidophilus which are considered probiotic bacteria (useful for the numerical reinforcement of intestinal bacterial flora).

To benefit from this characteristic, miso should be eaten raw or at temperatures below 72 ° C (to prevent heat from destroying them), possibly away from meals (to prevent gastric acids from destroying them).

The most famous nutritional characteristic of miso is the alleged abundance in vitamin B12 (cobalamin). Potentially lacking in vegetarian (especially vegan) diets, this vitamin is particularly relevant in the diet of pregnant women and those suffering from anemia (megaloblastic). However, some experimental research has questioned the hypothesis that miso can abound with this nutrient.

Miso has a very high salt content. This ingredient is made up of 40% sodium, a mineral whose excess can be responsible for:

Increased risk of hypertension.
Aggravation of gastritis.
Worsening of some renal syndromes.
Increased urinary calcium excretion.

This means that miso should be consumed in moderation by those suffering from these disorders.

WARNING! The miso produced with barley, wheat, rye, oats, spelled, spelled and sorghum contains gluten and cannot be used in the celiac diet.

Nutritional values

Chemical composition		Value for 100g
Edible part		100g
water		50, 0g
Protein		11, 7g
	Limiting Amino Acid	-
Total lipids		6.0g
	Saturated fatty acids	1, 14g
	Monounsaturated fatty acids	1, 24g
	Polyunsaturated fatty acids	3, 20g
Cholesterol		0, 0mg
Carbohydrates available		26, 5g
	Starch	20, 3g
	Soluble sugars	6, 2g
Total fiber		5, 4g
	Soluble fiber	- g
	Insoluble fiber	- g
Phytic acid		- g
Alcohol		0.0g
Power		199, 0kcal
Sodium		3728, 0mg
Potassium		210, 0mg
Iron		2.5mg
Football		57, 0mg
Phosphorus		159, 0mg
Magnesium		48, 0mg
Zinc		2, 56mg
Copper		- mg
Selenium		- µg
Thiamine		0, 10mg
Riboflavin		0, 23mg
Niacin		0, 91mg
pyridoxine		0, 19mg
Vitamin A retinol eq.		4, 0μg
C vitamin		-
Vitamin E		0, 40mg
Vitamin D		80, 0IU

Types

The young miso has a light, almost white color, soft organoleptic characteristics and a smooth (almost gelatinous) consistency.

The seasoned miso has a dark brown color, stronger taste characteristics and a grainy consistency.

Seasoned Miso

Intermediate miso can have a yellow or reddish color.

The most common types of miso in Japan are:

Shiromiso : white miso.
Akamiso : red miso.
Awasemiso : miso.

Other variables affecting typical cribs of miso are: degree of grinding, place of production, season, environmental temperature, percentage of salt, variety of koji and type of container used for fermentation.

Conservation and Use

Miso is sold in hermetically sealed containers and after opening needs to be kept in the refrigerator. The duration is a few days; in vacuum passes the week.

The most correct gastronomic use of miso is raw; alternatively it can be dissolved in hot foods (for example in soups), but at temperatures below 72 ° C. This is intended to preserve the bacterial colonies and positive molds of the food intact. Not by chance the "natural" miso is also considered a probiotic food.

Miso is an essential ingredient of many Japanese recipes and gives flavor, taste and aroma. The most famous is the miso soup, eaten daily at breakfast (with a bowl of white "gohan" rice) by most of the Japanese population.

It is used in many other soups and soups, including: ramen, udon, nabe, and imoni. In general, these plates have the term "miso-" prefixed to the specific name (for example, miso-udon).

Miso is also a basic ingredient for some sweet sauces of variable consistency; the most famous is called mochi dango. These glazes are used especially during local or national festivals, even if their commercial availability is almost constant.

Soybean is used to make a brine called misozuke. These preserves mainly consist of cucumber, daikon, hakusai (Chinese cabbage) or aubergine. Compared to traditional pickled foods, they are sweeter and less salty.

Other culinary uses of miso are:

Dengaku: sweetened miso used for grilled foods.
Yakimochi: grilled mochi covered with miso.
Braised vegetables and mushrooms with miso.
Sake marinades: used for fish and chicken.
Baked corn on the cob.
Sauces: for example, misoyaki.

Warnings

Miso is a food that can also be prepared at home. However, it is a fairly risky recipe due to the occurrence of pathogenic contamination.

If on the one hand miso is enriched thanks to the metabolism of beneficial fungi and bacteria, on the other hand real colonies of harmful microorganisms can grow.

The most fearsome are some types of Aspergillus (same genus of the oryzae ), in particular the A. flavus and the A. Parasiticus, since they are able to free toxic compounds.

These unwanted substances are called aflatoxins and are responsible for serious poisoning and cancerous mutations (especially of the liver).

Given the possibility, it is advisable to buy a packaged koji based on Aspergillus oryzae or alternatively of Rhizopus oligosporus. The result is ensured by respecting these two conditions: