[For Seniors] You Can’t Help but Agree! Liven Things Up with Miso Trivia Quizzes and Fun Facts

mame miso (soybean miso)

Kome miso (rice miso), mugi miso (barley miso), blended miso, and mame miso (soybean miso) are the four representative types of miso in Japan. Mame miso is made with soybeans and salt and is commonly used mainly in the Chubu region, including Aichi Prefecture. Incidentally, the most widely produced miso in Japan is kome miso (rice miso).

Because it improves preservability

Miso developed as a fermented food because fermentation makes it less prone to spoilage through the action of microorganisms, allowing it to be stored for long periods. In the past, unlike today, there were no appliances like refrigerators, so highly preservable miso was greatly valued. In addition, fermentation boosts its nutritional value, which is another reason it has long been loved by people.

soybean

Miso is a seasoning made primarily by fermenting soybeans. There are also varieties that include rice or barley, but the basic ingredient is soybeans. Soybeans are rich in vitamins, minerals, and protein, making miso highly nutritious and a seasoning that has long been loved in Japan.

Control fermentation to prevent the growth of unwanted bacteria.

Salt plays a role in properly controlling miso fermentation and preventing the growth of unwanted bacteria. This results in safe and delicious miso. If you reduce the amount of salt, unwanted bacteria may proliferate, and in some cases the miso may not form properly.

tenchigaeshi (turning over from top to bottom; literally “heaven-and-earth reversal”). Commonly refers to a fermentation technique in miso-making where the batch is flipped to aerate and even fermentation.

In miso making, the process of mixing to swap the top and bottom layers of miso is called “tenchigaeshi” (literally, turning heaven and earth). Exposing the soybeans to air activates microbial activity. It’s also an important step to ensure even fermentation and make delicious miso. In some regions it’s done several times, but generally once is considered sufficient.

Differences in fermentation period

Red miso is fermented for a longer period, so it has a darker color and a richer flavor. In contrast, white miso has a shorter fermentation period, giving it a lighter color and a sweeter taste. There are also some differences in ingredients and salt content, but the main difference is the fermentation time.

Soft enough to be easily crushed with your fingers

In miso making, boiling the soybeans until they’re soft enough to be easily crushed with your fingers makes them easier to mash and promotes fermentation. How you handle the soybeans is a very important point in miso making, and the soaking time and degree of cooking will affect the firmness of the finished miso.