A burst of umami

A mix of three simple ingredients - soybeans, salt, and koji - undergoes fermentation to give miso, a versatile ingredient, which has been documented for several health benefits. However, you may wonder, what is koji? Koji refers to any kind of cooked grain — most notably rice, barley and soybean — that has been inoculated with the koji mould, Aspergillus oryzae. The flavour-enriching component and fermentation starter, koji, is the building block of several traditional Japanese foods. Koji mould produces >100 types of enzymes, mainly proteases and amylases that are key to fermentation and flavour, apart from the various digestive benefits they confer. In addition, it also influences the colour of the miso.

Miso finds a host of applications in the culinary world. An ultimate reference point for umami flavour and provides a toasty, salty-sweet richness. You can incorporate it into your diet by buying a packaged paste or powdered miso or experiment by making it at home yourself.

Originating in China, miso entered Japan in the 7th century. Now a staple in the latter, this beloved ingredient has found its way into the global market and everyone’s hearts.

Initially, food for the elite, so valuable that sometimes even provided as wages or as a gift. It derived its value from rice, a luxury in its day. Later, it was seen as a valuable energy source by the Kamakura samurai and played an important role in securing victory on the battlefield during the civil war period in Japan.

Types of Miso

There are about 1300 types of miso found throughout Japan, each having its own distinct flavour. The key distinguisher amongst the varieties is the type of grain used to inoculate the koji, followed by variations in the multitude of factors involved in the fermentation and ageing process.

 

The two most popular types of commercially produced miso are shiro (white) miso and aka (red) miso.

• Shiro (white) miso is white or yellow in colour with a mild umami flavour along with a slight sweetness to it. The light flavours are derived from the high proportion of rice koji to soybean and the short fermentation period lasting about 3 months to one year. Great for soups, dressings, marinades, miso-butter and stir-fries.
  
• Aka (red) miso derives its deep red-brown to nearly black colours and bold umami flavour from its long fermentation period, typically from six months to a year but could also last up to 5 to 10 years. Great for stews, soups, glazes and marinades. 

Storage of miso

In line with other fermented foods, miso rarely expires. However, make sure to store your miso correctly to avoid spoilage. Sometimes white spots may develop under exceptionally warm conditions, but these are quite harmless natural yeast. One can simply remove the growth and continue eating the miso. However, the yeast may give an off-flavour, in which case it can be discarded if not palatable. Sealing the jar and storing it in a cool place helps prevent its re-occurrence. Be careful to differentiate from harmful moulds which are fuzzy and come in a variety of colours. The miso must be immediately discarded in case of mouldy growth.

Refrigeration of the store-bought miso allows its storage for up to a year.  Over time, with usage, oxidation leads to the darkening of the colour. Prevent oxidation and colour change by pressing a piece of parchment paper or plastic wrap on the surface.

Miso: A culinary powerhouse

Miso is a crucial component of soy sauce. Depending on the intensity of the paste, it has found a host of uses in the culinary world. Apart from the most popular Japanese breakfast of miso soup and rice, its culinary use includes a range of everyday meals – breakfast, lunch, dinner, and snacks. Miso adds flavour to any type of dish, such as soups, stews, marinades, glazes, some fusion dishes, desserts such as ice creams, AND has found its way into cocktails even! Get into cooking with miso along with the several ingredients available at Urban Platter.