Three ladies stand round a wood desk in a big kitchen. The scent of boiled soybeans fills the room, and solely the sound of air being pressed out of a tender pulp breaks the silence.
The ladies are combining a easy mash of soybeans along with a tough combination of kōji rice and salt. This laborious course of will end in a paste that, after being left to ferment for a yr, will change into miso, a necessary ingredient in Japanese delicacies that provides its meals a particular taste — from the ever present soup eaten at any meal of the day to ramen and braised greens.
Miso is only one sort of fermented seasoning that, to a foodie’s delight, can be utilized to complement any variety of dishes. However the advantages of fermented meals don’t cease on the dinner desk.
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