Today I would like to introduce a fabulous lady, my dear friend who makes fabulous miso in Vancouver. When I tried her miso, I felt like Oh!!!! this is the miso I used to eat back is Japan when I was a little girl, so delicious! If you would like to try hers, here is her facebook page. It is worth to try! https://www.facebook.com/misoya.nagomi She is selling her produce tomorrow at Spring Fair at Japanese language school in Vancouver at 487 Alexander St. Vancouver from 9:30-2:30pm.
If you are not familiar with miso, miso is s a traditional Japanese paste made of fermented soybeans with salt and koji (fungus, fungus??? it doesn’t sound good, but it is good fungus!) Besides soybeans, miso can also be made from barley, rice, or other grains. Miso is definitely a Japanese culinary staple and is used not only making miso soup, but for marinade fish and meat, sauces and picking vegetables. Miso is high in protein and rich in vitamins and minerals. There are many kinds of miso available from different regions in Japan. The color can be darker or lighter, and the taste can be sweeter or saltier. The white varieties aren’t really white, but are light yellow and have a sweet taste. The red varieties are dark brown and said have savory flavors. Shinshu miso (brown miso made in Shinshu region), Inaka miso (barley miso) and Koji miso are also popular. Awase miso, which are mixtures of differet types of miso, are also popularly. I like Koji miso which has sweet flavour. Which miso you prefers reaaly depends on where you grew up and what kind of miso your family used.
In Japan, a bowl of rice and soup are staples at every meal. The particular recipe and flavour of miso soup in particular vary from house to house and region to region. Each house has their own specific flavour of miso soup, and each family grows up with that particular taste. When you get married, it’s common for wives, who are now responsible for making the miso soup for their new household, to adjust how they flavour the soup so it matches what their new husband grew up with. Wives adjust the recipe to their husband’s family’s miso soup flavour. My husband is from Vancouver, Canada, so luckily for me my miso soup is staying the same at our house!