2023-07-06 07:17:00
Why is Japanese miso soup delicious and sweet?Japanese wife reveals the secret of the cooking method: the soul ingredient is it
Demonstration / Taita Otsuka
I believe that many people who travel to Japan will praise the delicious miso soup here, especially when they can eat the delicious combination of white rice and miso soup when they wake up in the morning. For the Japanese, miso soup is almost a soup that they drink every day. In addition to the set meal in most Japanese restaurants, miso soup also appears on the table at home almost every day, whether eating sushi, fried pork cutlet, or tempura. , all kinds of rice bowls, etc., without a bowl of miso soup, it seems that something is missing, and you will feel that it is not perfect (laughs). Even one of our children’s summer homework is to ask the children to brew miso from soybeans at home, and use the brewed miso to make a dish, which makes people really feel that Japan is a nation that cannot do without miso!
They are also miso soup. You may also notice that the Taiwanese taste is different from that of Japan, but each has its own characteristics. After I married and came to Japan to cook in the kitchen with my mother-in-law, I finally knew the secret of delicious Japanese miso soup, so at the end of the article, I will share with you how to make authentic miso soup like in Japanese restaurants and hotels Miso soup, even if you can’t travel to Japan, you can relax at home and restore the nostalgic taste!
The Soul Element of Miso Soup – Dashi
The first thing I want to introduce to you is the essential seasoning in miso soup, which is also the soul element in the soup. In fact, as the name suggests, in addition to miso, miso soup will add a little Japanese-style dashi (たし), which is indispensable in Japanese cuisine. It is a broth extracted from kombu, dried fish, and shiitake mushrooms. There are many deep and layered soups in Japanese cuisine, as well as Chawanmushi, Oden, Oyakodon, etc. Just add a little to add a lot of flavor. You can see a variety of related products in the supermarket, and there are many flavors to choose from. Our Otsuka family likes a broth powder with grilled flying fish (焼きあこ), as well as chemical-free seasonings and salt. A product that excels in natural flavor.
In particular, I would like to introduce a “Kuhara Home” headquartered in Fukuoka, which has a health food specialty store and a high-end Japanese restaurant. Their self-made “Kinoshatashi” Japanese-style dashi soup bag also has a large number of fans in Taiwan. Carefully selected domestic ingredients such as kelp, bonito, sardines and grilled flying fish are even more outstanding. There are several small bags of broth in a large bag. When cooking, you can put the whole bag together with the paper bag directly, or cut the small bag and pour the powder into it. If you like the soup to be more transparent and clear, it is recommended to put the whole packet into the soup, and then take it out and discard it after cooking.
In addition to the original broth products, they also launched limited versions from all over Japan, because the local flavors of various places are somewhat different. For example, the Nagoya limited package has a heavy taste, a deep color, and a strong and mellow red miso cultural background; however The place in Osaka is relatively refreshing and elegant, adhering to the tradition of light taste in Kansai.
Mrs. Otsuka’s miso soup simple cooking method Ingredients (for four people) Japanese-style dashi powder Japanese miso right amount onion half a Koki mushroom 1 pack of fried tofu skin 2 slices of tofu 1 box of spinach 1 handful chopped green onion 1
Put the dashi powder into the water according to the amount indicated on the dashi packaging and boil. Japanese-style dashi products can be found in Japanese supermarkets, and the taste can be chosen according to your favorite.
2
Cut the onion and tofu skin into small pieces, wash and peel off the mushrooms, put all the above ingredients into boiling water and cook together.
3
First take a tablespoon of miso, and use a strainer to filter the miso in boiling water to dissolve it evenly into the soup. At this time, you can taste the taste before deciding whether to increase the amount of miso. Adding miso while tasting is the key point of seasoning.
Remember to throw away the miso residue in the strainer, so that the soup will taste more refreshing without losing its flavor.
4
Finally, add the chopped tofu, spinach and green onion and bring to a boil.
The cooked miso soup is refreshing and elegant but has endless charm. The Japanese-style dashi determines the depth and layers of the soup, the fried tofu skin adds a greasy feeling, and the onion adds a sweet and sweet flavor. Remember that the tofu is fragile and should not be put in too early. The green onion and spinach should be put in last to maintain its crisp taste.
about this book
As a Taiwanese daughter-in-law married to Japan, Mrs. Otsuka was first shocked by the differences in food culture between Taiwan and Japan. In the process of gradually falling in love with Japanese food, she not only discovered many local specialties, but also visited streets and alleys, restaurants of all sizes. Daily dining table, luxury ingredients, local cuisine, classic desserts, popular desserts and popular souvenirs! All are shared with you in this book.
※Know the special eating habits of Japanese people
※Introduction of restaurants where you can enjoy luxurious cuisine at a discounted price
※Explore the historical stories behind various delicacies
※Reveal the desserts that local people have to queue up to eat
※Share a must-buy list that is suitable for gift giving and personal use
※Attach the QR code so that you can easily find store information
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