Miso is a fermented dough that adds flavor to a wide variety of Japanese food. Misona, which adds the aroma of the umami to the dishes he entered, is thought to have been built on the Japanese territory since the 8th century.
The fermentation process of the march may vary from several weeks to several years.
The texture of the Mis dough, which is the cornerstone of Miso soup, reminds the peanut butter.
It is typically a mixture of soybeans, rice or barley barley, salt and koji (a mold).
How to use Miso? How does it taste? Miso has a putty structure. This paste can be evaluated in a wide range of recipes. It can be added to soups, sauces, doughs. Marinats, broth, other soups such as udon or ramen; You can participate in vegetables and tofu dishes.
The most commonly used recipe is the Japanese style Miso soup, a traditional meal.
https://egepazarindan.com/mugla-kebap-corbasi-tarifi-esiz-lezzet/ misos can be consumed as cooked or raw.
Since it is fermented, the recipes that need to be cooked for a long time are added to the last. Exposure to high and long -term temperature causes active bacteria to die of misone.
Miso can be of various shades according to the material entering. The color is variable from color to red.
According to this color, the taste of the march also changes.
In general, when Miso alone is alone, it is salty, sharp taste and quite delicious.

Where is Miso sold? In the markets where products are sold from Far East cuisine, import and gourmet products can be found in various delicatessen.

How to make Miso Soup? What’s in it? Materials
4 cups of water
1 tablespoon of chopped Nori (or Wakame moss)
Quarter cup light color white miso
3 medium onion
Half tofu
Soy sauce -depending on it-
This list can be added to the list, mushrooms, noodles, Chinese cabbage, shrimp, leek…. These additional materials will add extra flavor and nutrition of the soup.
Preparation of
Boil the water over medium heat in a medium -sized pot.
Add the chopped seaweed just before the water reaches the boiling point. And allow the moss to boil for 5-6 minutes.
At the end of the time, cut the bottom of the stove thoroughly. Add the misoya, green onion, tofu and soy sauce to the pot.
Mix the soup frequently to dissolve the march thoroughly.
Don’t cook for a lot of upset, it breaks the taste of this soup.
After closing the stove, serve your soup hot.
Enjoy your meal.
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