I'm eating the most delicious miso in Seongju.
September 29, 2021
A customer made miso using Inazo 's Ryuho soybeans, and I received it the other day.
Wow! It's just like the miso you often see in stores , handmade and professional quality.
I witnessed firsthand how soybeans break down into a thick brown paste as they ferment and mature .
It is said that making miso is not difficult as long as you have all the ingredients - soybeans, salt, rice koji (barley koji) - .
However, as is the case with natto and soy sauce koji, it is difficult to create the conditions necessary to successfully produce fermented foods.
I was excited to find out what homemade miso would taste like .
In Japan, where there are four seasons, miso takes six months to a year to mature, but in Seongju, where the average temperature is 30 degrees, it can be made in just three months.
When I got home, I immediately made miso soup.
yeah!?
Something about it is different from other miso.
It's a perfect umami flavor. Compared to the usual miso you buy at the supermarket , it has a distinctly richer texture in your mouth , and the density of the paste clings to your tongue, making it feel heavier.
I see! There's a lot of Ryuho packed into this place.
When I swallowed it, I felt the ingredients circulate through my blood and spread throughout my body, and strangely, I felt energized.
To put it in Sengoku geek terms, it's like the dried miso that foot soldiers wore around their necks in the form of rations, and it makes you feel motivated when you eat it.
In other words, this is not simply "miso as a seasoning." Perhaps that's the position that miso held in Japan in the past.
There should also be a sense of security in knowing that the materials and maker are clearly known.
Inazo also produces soybeans and rice koji.
If it can be matured to this extent in just three months, it would make even Inazo , a man with ADHD who can't wait , want to try his hand at making miso.
Can you understand what I mean? Fans of homemade miso will surely understand that there's something different about homemade miso.
A customer made miso using Inazo 's Ryuho soybeans, and I received it the other day.
Wow! It's just like the miso you often see in stores , handmade and professional quality.
I witnessed firsthand how soybeans break down into a thick brown paste as they ferment and mature .
It is said that making miso is not difficult as long as you have all the ingredients - soybeans, salt, rice koji (barley koji) - .
However, as is the case with natto and soy sauce koji, it is difficult to create the conditions necessary to successfully produce fermented foods.
I was excited to find out what homemade miso would taste like .
In Japan, where there are four seasons, miso takes six months to a year to mature, but in Seongju, where the average temperature is 30 degrees, it can be made in just three months.
When I got home, I immediately made miso soup.
yeah!?
Something about it is different from other miso.
It's a perfect umami flavor. Compared to the usual miso you buy at the supermarket , it has a distinctly richer texture in your mouth , and the density of the paste clings to your tongue, making it feel heavier.
I see! There's a lot of Ryuho packed into this place.
When I swallowed it, I felt the ingredients circulate through my blood and spread throughout my body, and strangely, I felt energized.
To put it in Sengoku geek terms, it's like the dried miso that foot soldiers wore around their necks in the form of rations, and it makes you feel motivated when you eat it.
In other words, this is not simply "miso as a seasoning." Perhaps that's the position that miso held in Japan in the past.
There should also be a sense of security in knowing that the materials and maker are clearly known.
Inazo also produces soybeans and rice koji.
If it can be matured to this extent in just three months, it would make even Inazo , a man with ADHD who can't wait , want to try his hand at making miso.
Can you understand what I mean? Fans of homemade miso will surely understand that there's something different about homemade miso.