BETA
Chapter 1
The magic mold
Chapter 2
The craft of miso
Chapter 3
The science of umami
Chapter 4
The global fermentation revolution
YOUR GOAL
Master of Koji and the umami revolution
Ch 2 · The craft of miso
alicecooks The craft of miso
That deep, savory taste in miso / Is koji working its slow magic / Unlocking all the umami.
alicecooks Japan's diverse climates and local resources birthed unique regional miso traditions.
alicecooks Miso ranges from sweet white to deep, savory red depending on ingredients and fermentation time.
Fun Fact
Stone weights: Traditional Hatcho miso barrels are weighted down with tons of river stones piled in a perfect, earthquake-proof cone.
Glossary
miso (noun)
A thick paste made from fermented soybeans, salt, and a grain culture, used primarily in Japanese cuisine. Traditional Japanese brewers age this paste in massive cedar wood barrels to develop its rich umami flavor.
A thick paste made from fermented soybeans, salt, and a grain culture, used primarily in Japanese cuisine. Traditional Japanese brewers age this paste in massive cedar wood barrels to develop its rich umami flavor.
Quiz
Which type of Japanese miso is typically fermented for the shortest amount of time?
Quiz
What are the three essential ingredients required to make traditional Japanese miso?
Quiz
Which Japanese prefecture is famous for Hatcho miso, aged under heavy river stones?