Miso (wheat miso)

About wheat miso :
Miso is a fermented food using koji yeast and is made from grains such as soybeans, rice and wheat then is seasoned with salt. It often comes as a paste and has a higher viscosity than soy sauce, which is a liquid seasoning.
Mugi miso is a miso made from barley koji, which is characterized by its low salt content and its high sweetness due to the large amount of ferment used. It also has a rich fragrance.
Making :
Barley koji is made by growing aspergillus on wheat. Steamed soybeans and salt are mixed with koji and aged in barrels for a long time.
How to use :
Miso is generally used in miso soup. But since it has a sweetness derived from wheat, so it also suits well the sweetness of vegetables. Miso is also highly recommended as a seasoning for vegetable sticks.
Miso is also used as a seasoning for vegetables and meat dishes.

Kyushu miso

Miso soup, which has been on Japanese tables from 1200 years ago, is a traditional food and one of the Japanese cuisine main dishes. Japan, which is very spread out from north to south, has different climates and different agriculture in each region. Preferred tastes also differ by region. Therefore, Japanese miso are diverse and varied.
In cold regions, miso is rather salty. Miso is less salty in hot regions, and it is even rather sweet there. In Kyushu, with a relatively warm climate, sweet wheat miso has long been preferred and made. Wheat miso is also rich in dietary fiber, minerals, potassium, calcium and iron. Moreover, soybean, which is the main ingredient of miso, is endowed with high-quality protein, and its fermentation is said to improve the nutritional value of amino acids and vitamins.

Products from members of the
Kyushu Bio Cluster Conference