[You might want to teach me!?] Trivia about miso ~Preservation and cooking~

【教えたくなるかも!?】味噌豆知識 ~保存・調理編~

Hello, this is Yukimi from MISOVATION staff.
This time, following the previous "How to choose", we will deliver "Preservation and cooking" of miso trivia!

table of contents

How to store miso to keep it delicious

Let's review! How to cook miso

The reason MISOVATION's miso freezes

How to store miso to keep it delicious

When you buy miso, how do you store it? Miso is rarely used up as soon as it is purchased.
In order to use it deliciously for a long time, we will introduce how to store miso well.

1. A freezer is best for long-term storage.
The best way to store and preserve miso is to store it in the freezer. If you put it in the freezer, the yeast will be dormant, so you can preserve the flavor of the miso as much as possible. Miso doesn't freeze even when frozen, so you can take it out and use it right away.

2. After opening, it is possible to store the miso at room temperature in a refrigerator or freezer in an airtight container. Once the miso has been opened, close the bag tightly, cover it tightly with plastic wrap, and store it in a refrigerator or freezer where the temperature does not change much so that it does not come into contact with the air.

3. What is the correct way to do the white paper attached to the pack?
Commercially available packed miso often has white paper covering the inside. This is paper to prevent the miso from drying out. After opening the package, do not throw away the miso. After using the miso, smooth the surface of the miso and store it tightly with this paper to prevent the miso from drying out and oxidizing. If you throw away the paper, you can substitute it with plastic wrap.
Also, if there is a silver pouch (Ageless) in addition to the white paper, this is for the purpose of preventing oxidation, but once opened, it will no longer be effective, so there is no problem throwing it away.

4. Should different types of miso be stored separately?
If you mix multiple types of miso and enjoy them as "Awase miso", you can store them together in the same container without any problem. It's also a good idea to always have your own original miso by mixing miso in whatever proportion you like.

Let's review! How to cook miso

1. What is the best ratio of miso to water for miso soup?
For miso soup for one person, use 1 tablespoon (about 15g) of miso per 160ml of hot water. Once you have confirmed that the ingredients are cooked through, turn off the heat and let the miso dissolve slowly. After dissolving the miso, sprinkle the seasonings such as chopped green onions on top to bring out the flavor.

2. Boiling the miso soup is strictly prohibited!
While you're making miso soup, you're doing other errands, and the miso soup spills over. (Even though I'm ashamed, I often do it.)
However, in order to enjoy miso soup, it is very important to turn off the heat just before it boils. When miso is heated to a high temperature (about 65°C), it loses its flavor and aroma. When reheating cold miso soup, be careful not to let it boil, and add just a little bit of miso at the end to make the miso soup as fragrant as it is freshly made.

The reason MISOVATION's miso freezes

Those of you who have tried MISOVATION may have noticed that when you open the package, you will find a lot of frozen cubes of miso (including seasonings such as dashi powder and amazake).
yeah…? Didn't I say that miso doesn't freeze...?

That's right! In fact, MISOVATION has repeatedly tried and errored miso, which is normally not frozen, and has been developed so that it can be frozen and delivered to everyone.

The reason why we were particular about frozen cubes is that if you put miso and seasonings in the package as they are, ``the seasonings will stick to the pouch and make it difficult to take them out of the bag. This is because it was assumed that

However, making frozen miso into cubes was not an easy process. At the prototype stage, the cubes melted during delivery, and the melted water and other ingredients combined to form a large block of ice. There was also...

One of the biggest issues was freezing point depression (*). By reducing the amount of oily ingredients, increasing the amount of water to lower the salt concentration, and repeating tests using the company's secret flash freezing technology, we succeeded in making the miso paste used in our current products into frozen cubes. .
* Freezing point depression - Wikipedia

Thanks to the success of freezing miso into cubes, MISOVATION's products break apart just by rubbing them from the outside of the bag. is.

Please pay attention to the frozen cubes when you eat MISOVATION. See you next time♪


・"Miso Encyclopedia" Atsumitsu Watanabe (Tokyodo Publishing Co., Ltd.)
Miso soup basics and tips (how to make delicious miso soup made by a miso shop) | Kanazawa / Yamato soy sauce miso (yamato-soysauce-miso.co.jp)
[Definitive edition] How to store miso: Store it correctly to make miso even tastier! - haccola "Hakkola" to enjoy fermentation life