Salt plays an integral part in many fermented and pickled foods. High temperatures will encourage further fermentation, which although not harmful, will darken the colour and alter the flavour of the miso as well as possibly leading to a build-up of pressure within the packaging. However, it really depends on climatic conditions and personal preference. Generally, the best way to store miso to maintain its freshness and quality is in a cool cupboard or refrigerator. The resulting miso has rich and complex flavours and an abundance of umami, the fifth taste. Then naturally aged in cedarwood kegs over many months at ambient temperature the enzymes from the koji, along with naturally occurring yeasts and bacteria, gradually break down the complex grains and beans into readily digestible amino acids, fatty acids and simple sugars.
All traditionally fermented Japanese miso is prepared by cooking the finest organically grown ingredients (whole soya beans and cereal grains) and combining them with a koji culture (grains or soya beans inoculated with Aspergillus oryzae mould spores) sea salt and water. Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture.ĭuring the 18 years Clearspring's founder Christopher Dawson lived in Japan he became an expert on miso quality, and the Clearspring range is his selection of the finest traditionally made Japanese miso. As a result, Hatcho miso is also considered the most effective.ĭark and rich, this miso has a distinctive taste that can add an interesting new flavour to everyday cooking, especially soups, sauces and condiments. It is produced by miso craftmen of five centuries, using large seasoned cedarwood kegs to fully mature for up to 3 years. Revered for centuries as the most famous miso in Japan and celebrated as the miso supplied to the Emperor of Japan for over one hundred years, this pure soya bean miso is a powerhouse of concentrated nutrition, with twice as much protein than either long aged Brown Rice or Barley Miso.
0 kommentar(er)
