2009/10/04
Shio, Miso and Shoyu (Soy Sauce)
Three major Japanese seasonings: Shio, Miso and Shoyu (Soy Sauce) Fermented foods that were created from ordinary living
“As people become more health conscious, Japanese food gets attention from people all over the world. And one of the reasons may be that Japanese food uses a lot of fermented ingredients and seasonings. In Western countries, cheeses and wines are typical fermented foods. In the case of Japan, a nation with sea and mountains, our fermented foods are created in the nature of Japan and they change with the four seasons. “Every ingredient is deeply connected with its birth place and people” said Ms. Kyoko Shiokawa, head of Shoku-no-gakko (School of food). For example, Miso soup, which the Japanese drink almost everyday, has different tastes depending on the region. And each family uses different kinds of miso such as aka-miso and shiro-miso, and a variety of fillings. Ms. Shiokawa also said” it used to be common that each family made their own Miso at home” it used to be hand-made by each family.”
How to make Miso
Put soybeans into water for about 8-hours, and boil them slowly for about 5-6hours.Then mash the boiled soybeans while they are still warm. Pour the liquor into another vessel, and put malt , salt and the liquor into the soybeans and make them into fine paste. Throw the paste into a reserve barrel, cover it with gauze and a drop lid and keep it for one year. (The gauze will be damp in about 10 days)
＊ Photo shooting cooperation Dremia Club http://dreamiaclub.jp/
Profile:Ms.Kyoko Shiokawa
Head of Shoku-no-gakko (School of Food). She was the person in charge of the “Food and Living” section of a women’s magazine, while working at a publishing company. During motherhood, she participated in the establishment of a collaborative purchase group under the theme of “Foods that cultivate healthy life” as her child was in poor health. In 1996, she founded “Shoku-no-gakko” aiming at bridging the gap between food producers, distributors and consumers to deliver “tasty and safe food” to people. Born in Aomori pref. http://shokunogakkou.com/
