I would love to see a full traditional meal recipe that is also vegan, you videos are elite in production quality. One of the best channels on the internet ever!
I've been told by a miso "expert" that white miso is traditionally used in summer as sweeter foods expand/cool the body whereas the darker saltier miso is used in winter as it withholds heat so warming during winter. I've noticed I'm not able to find as many white or shiro miso in winter. More importantly than taste, boiling destroys the probiotic features of miso!
I am 67 and I have never eaten Japanese food. Don't get out to restaurants but I love to try out different ways of making food. I make kimchi myself and I eat it almost every day. So glad I found you so now I start my Japanese food adventure.
on dried shitake mushrooms, I have found the stems to be very tough, I hate to throw things out so I mince them very small. I am fond of celery as a soup stock -
All miso soup experts say boiling miso kills its health benefits, that's the most important #1 mistake to avoid. I always take it off the stove and wait for a few moments before adding paste. Since I cook miso soup only for myself, I don't care for authentic or a 'correct' recipe. I like my food spicy, so I add whatever I feel like, or rather have in a fridge :))) Like kimchi, ghost peppers, a couple drops of Carolina Reaper sauce, ofc wakame, veggies, noodles, meat, chicken, fish, etc. The main things to keep in mind is to avoid boiling miso, avoid undercooking ingredients and eat it fresh right after it's done. And you should be just fine 🤗
Absolutely my pleasure! Demystifying Miso soup is the name of the game, and I'm thrilled you found the video helpful! If you ever have more questions or want to explore other Japanese culinary tips, just give me a shout.
I've been making miso soup for years, and this video is the first time I've heard the suggestion of keeping it covered lol. Makes sense, obviously, but it's usually not an issue since I eat it right away. I'll add that, if someone is just getting started or only wants to get one type, I suggest the shiro / white kind. In my experience, it's easier to make that kind more like the aka / red one (a good soy sauce is the key) than it is to make the red kind like a white one.
Isn't it funny how little tips can make a big difference? Glad you found the covered tip helpful, even if you usually dive right in! 😄 And thanks for the suggestion on miso types, starting with shiro sounds like a smart move for beginners. It's all about finding what works best for your taste buds, right?
I've heard that boiling miso can kill the beneficial probiotic bacteria. One "tip" I use is to dissolve the miso first, in room temperature water, before finishing cooking of the other ingredients. It dissolves pretty rapidly (especially when "encouraged" by a fork...), and makes adding it quick and easy. (I also like to add tofu, natto, and mushrooms! Part of a great breakfast!) 🥦
That's a smart tip! Dissolving the miso in room temperature water definitely helps preserve those beneficial probiotics. And your breakfast miso soup sounds like a dream - tofu, natto, and mushrooms? Talk about a flavor-packed way to start the day!
@@alldayieatlikeasharkunless you’re eating your miso cold, or lukewarm, killing the probiotics is inevitable. and that’s fine, they’ve done their job at this point. most people prefer to eat their soup at 45-60C (113-140F), at these temperatures, there’s almost zero chance of any probiotics surviving more than a couple of seconds (minutes tops).
@@kam_iko absolutely, you make a great point! While heating miso soup may kill off probiotics, it's all about enjoying that delicious flavor. Plus, as you said, the probiotics have already worked their magic by then!
@@alldayieatlikeasharkfriend, just came across your channel. Awesome . 👏👏🫣🫣but . I hope you don’t be like some who agree with every comment made , just so as not to offend ..🤔🤔 we would like the probiotics to hit our insides alive . Not dead due to being boiled to death 💀.. 🤷♂️🤷♂️🤷♂️ just saying .
I love this channel. You're charming. You explain things in such a personable, gentle way yet manage to ingrain all the 'dos' and 'don'ts' into my noggin without having to be all strident and obnoxious about it. That's an overlooked personality quirk in people: quiet, friendly 100% effective persuasion with no hyperbolic flourishes or aggressive, flashy tone or presentation. The perfect educator. Thanks for doing your bit to make sure my kitchen always smells wonderful and produces delicious food.
@@alldayieatlikeashark Oh where to start! The ideas for cooking with tofu one; the things to do in wintertime Japan, the grilled mochi, rice bowl ideas (perfect now that the winter is coming to England) and of course, the tsukemono ideas. So many! The kinds of videos I wish people would do with regards to cultural education and social confidence, is showing folks how to correctly navigate themselves through a hotpot restaurant, a BBQ Korean-style restaurant (even using veg) and any of those other unfamiliar traditional set ups with many moving parts which may deeply confuse and embarrass the uninitiated but respectful and enthusiastic travellers. If generous TH-camrs had never talked me through how to eat morisoba and know what to do with the sobayu, the teapot that accompanies the plain noodles, I'd have been mortified and just stared at it with a mild anxiety. I'm so grateful when these things are explained well. You too have a knack for communication. I like you doing it your way.
Especially appreciated the tip to find out if the prepared Miso already has dashi in it . . . also how to recognize Japanese symbols for Organic and Made in Japan. I've never made Miso soup but purchased White Miso earlier this week and have dashi on order. Can't wait start experimenting with various veggies.
There was so much good and important information in this video. I now know of 2 big mistakes I always made when making Miso soup. Not boiling the soup is gonna make a huge difference the next time i make one and it was very nice to know the difference between white and red miso paste (In my country they are called 'light' and 'dark' miso paste in the grocery store. Also knwing that some Miso paste has Dashi already in it is a new to me. Thank you for this awesome informative video.
What do you mean buy not bowling the soup and you mean adding the miso last when the veggies are done? If you don’t boil the soup, how do you cook the veggies?
I tried making miso soup today with red miso paste. It turned out disgusting, the taste was so bad and I couldn't understand what I did wrong. Thanks to you now I know: I have both boiled it and kept it uncovered. Also, I put the miso before the veggies and not for last. I was an idiot. Thanks for the info! I hope to not make other mistakes the next time!!
Nah, Not knowing Things instinctually does Not make one an indiot, after all, after IT failed you looked IT Up instead of blaming the ingredient AS Just being bad
Been experimenting with historical variants of dashi with my miso soups lately. The most flavourful variant happens to be bonito flakes simmered in sake. Removes the fishyness but retains the pure umami that compliments the miso extremely well.
That sounds wonderful because I do not like the fishyness of dashi! how long do you simmer the flakes for? And how much sake? If you don't mind me asking. Thank you!
words that came to my mind to discribe a taste, sensational, subtle, light, heavy, hard, sharp, cutting, delayed - emeadate (timing) - we can cloak words to describe flavors in any way that we would a character from anime or literature is a source of inspiration😀 often fewer is, not allways. of course every rule is made to be broken. I am shocked and grateful for your teaching me so much of value with so fast. I listened repeatedly carefully. did the very best I could to learn. you helped me succeed in making rice and now for the first time in my life tasty miso soup. Many thanks ! Peace Love Happiness & Prosperity
Great video! I make mis soup every morning for my wife's breakfast, and one of the fun (and challenging) things is coming up with different variations so that it isn't always the same. You can put so many different things in it! One of my favorites is okra and nameko for a neba-neba twist. Also, using aosa instead of wakame. The aosa is delicious, and it also has a wonderful aroma. Oh, and sometimes I skip the dashi and use niboshi powder instead. So many ways to mix it up. Also, one tool that I've come to love that makes mixing in the miso a thousand times easier is a 味噌こし (miso koshi), which is a little basket-shaped strainer that you work the miso through. Eliminates the chances of there being an unincorporated lump of miso paste hiding at the bottom of the pot/bowl.
Wow, your miso soup game sounds next level! Love the creativity with different variations. And thanks for the tip about the 味噌こし (miso koshi) - definitely need to try that out!
I was happy after ordering dashi, miso, and tonkatsu sauce from Japan and after watching a lot of Japanese cooking channels found out they're the same brands they use 😊
I've made the brown/ red miso using big pots, bringing them to boil started with imported powder from Japan and then added cut celery and half cut onions as the base soup for other dishes like example: tonkatsu, later adding various ingredients on top of thick rice noodles, separately deep fried breaded chicken breasts then slice cut placed on top , some had ginger, boiled sweetened condensed Coca-Cola eggs etc. very yummy 😋 thank you for your advice 👍.
Thank you so much! I’m learning how to cook a lot of japanese dishes and miso soup was a little mystery for me😂 i made a miso soup with daikon, tofu and shiitake. My husband and i loved ❤
My daughters favorite soup is Miso which I have never tried.Your video supplied me with lots of valuable information,I also wathed your video with cooking instructions. I plan on making soup tomorrow.Thank you
Great video thx for it , another thing about miso is you really don't have to do much of anything , boil water in a kettle , put some in a mug/cup , stir a spoon of miso into it the same as making instant coffee , if you have leftover cooked anything ad that to if you want , it's already cooked the hot water will reheat it , think i read somewhere that you can live on miso paste but pretty sure i wouldn't want to try , having said that miso soup is wonderful it's like chicken soup when you don't feel good sorta
Thanks for watching and sharing your thoughts! You're absolutely right, miso soup can be super simple and comforting, almost like a warm hug in a mug. 😊 It's amazing how versatile it is, you can add in leftovers or just keep it plain and delicious. And yeah, living on miso paste might be a bit extreme, but a bowl of miso soup sure hits the spot!
I am such a nerdy foodie. I love to learn. I think this is an incredibly helpful video. My dad wanted to make miso soup & we picked up the ingredients today. I was thinking to myself. What should I make with it? Then it hit me! I can make karaage with cabbage and pickled radish on the side 🥰 I'm so excited !
Traditionally, miso soup is a soup that my mother makes in about 10 minutes before a meal, so I add the dashi stock and ingredients, lightly simmer the soup, and then dissolve the miso at the end. Food served at restaurants uses the restaurant's own soup stock, but for home meals, it is rare to make soup stock from the ingredients, so the ingredients are boiled in hot water using commercially available soup stock to dissolve the miso. Or, if you want to make it easier, boil the ingredients in hot water and dissolve the miso stock at the end. The latter method is easier, but the taste is fixed to the manufacturer's settings. Well, the variations of ingredients are endless, so if you want to enjoy it easily, you can start by finding a manufacturer's product with your favorite flavor and trying out the ingredients. Many young mothers in Japan are starting out that way too🙂
It sounds like you have a deep connection to miso soup through your family traditions, which is wonderful to hear. Your approach of using commercially available soup stock to simplify the process is practical for many home cooks who may not have the time or resources to make dashi from scratch. Additionally, experimenting with different miso flavors and ingredient combinations can add a personal touch to the dish and make it even more enjoyable. It's great to hear that this tradition is being passed down and adapted by younger generations in Japan and beyond.
I really appreciate the explanation of the different components and the fact that you pronounce them, this will help me alot for my future shopping trips!
I made my first miso soup today, and I followed your advice. I watched many videos, and so many boil the soup after the miso is added, even chefs! I used red miso, all I could find. I made spinach and egg and it was so filling. I was pleasantly surprised at how fast I filled up. I have unfortunately sensitive digestion and I have felt at ease since dinner, stomach very quiet. I am excited to try many variations. Thank you for your help.
as someone who is plant based and has so much appreciation for Japanese food, I am so thankful you mentioned plant-based options so much! I always look for more dishes to learn, I find your food so light and healing, but so often there are sea creatures added to pastes and flavors for taste, and I tend to go on rabbit holes on google to find all the substituted I need. thank you for explaining it so clearly!
Hello No face. Wow! Thanks for the comment, I appreciate it 🥰 You can find more recipes at www.alldayieat.com/vegetarian/ Looking forward for your insights!
I'm thrilled you found the video helpful for mastering miso soup. 😊 And I'm glad you enjoyed watching - making it enjoyable is half the fun! If you ever have any questions or want to see more recipes, just let me know!
Glad you enjoyed the video and learned a lot about making miso soup. It is a true comfort food with its rich flavors. Keep exploring and experimenting with different ingredients to make it your own. And don't forget to tag me when you make one! 🍲😋
Thank you so much for this video! I sometimes have a sensitive stomach and all I want is Miso soup, but I am not a huge fan of seaweed. So I decided to purchase some Miso and learn how to make it myself. Your video has wonderful information that I have been looking for. I have become a new subscriber today! Thank you again ❤❤
@@alldayieatlikeashark 日本 の 料理は は 一番 大好き sorry ma Japanese isn't that great ahaha but before going vegan and even know Japanese food is 90% of my cooking. The only thing I really miss is tamago kake Gohan
I appreciate your sensitvity for retaining miso aroma with soup bowl cover which preventative measure reassures of your respect of correct & traditional food handling & preparation. Thank you for your knowledgeable instruction. Good health & peaceful longevity.
Good tips here! Recently I've started an interest in Japanese food & delicacies. Those found on the Jungle site will say "Japanese style"...That to me to me denotes they are not from Japan. Read well & thoroughly if like me, you strive to be a purist. Amongst weeds & things I found this beautiful plant growing in my yard and realized it is shiso! Deep green leaves, purple underneath, I've collected seeds to plant. I haven't used it yet, but adding to a good miso soup sounds divine! I also have a 2 yo burdock that I'm wanting to add to a dish! Good stuff!
Glad you found the tips helpful! Exploring Japanese cuisine is such a rewarding journey, right? And you're absolutely spot on about being cautious with "Japanese style" claims. It's all about authenticity! Your shiso find sounds amazing! Fresh homegrown ingredients always add that extra flair. And burdock? Nice touch! It's all about those unique flavors. Keep experimenting and enjoying those delicious dishes! 🌱🍲
I've been trying to master miso soup so it can be consistent and delicious (I've been making it daily) I've been looking for an in-depth video on the subject and wasn't able to find one until now. Thank you so much!
I tried Miso for the first time a couple of months ago. It was so fragrant and delicious, it is now, one of my favorites. I have quite a bit to learn, but I am willing to try. Thank you. It is an aromatic and delicious soup.
Thanks a bunch for sharing your miso soup adventure! Isn't it amazing how a new taste can become an instant favorite? So glad you enjoyed it! 😊You're on the right track by being open to learning - that's the spirit! If you ever have questions or want more recipes, feel free to ask. Miso soup is a journey worth taking, and I'm here for it!
Me: _randomly finds this channel while trying to learn more about miso_ Also me, at 00:28 : Did he just say *plant-based japanese food*?!!! _subscribes immediately_
A great video! I love miso and was very happy to learn that it does not adversely affect blood pressure. I am going to my local Japanese market now to try a “superior” miso 😊
It's a good thing I saw your video in my video suggestion. I was starting my journey to make miso from scratch. I actually have a problem because miso and other ingredients are unavailable locally, so I encounter miso paste, and the only one there is Doenjang. I'm not sure if it has dashi in it.
I searched for ‘plant based miso soups’ today and found your channel. I watched a couple others that didn’t mention not to add dashi if the miso paste already has it. Taking the screenshot to the market with me so I can , hopefully, identify the characters 😁 Such great tips!! Can’t wait to try making my very first miso soup !!!!! Thank you so much 💕💕🤙🏼🤙🏼💕💕
Thank you so much for this. I used to enjoy the delicious miso soup from our town's one Japanese restaurant, (I live in England), unfortunately the restaurant closed. I tried making miso soup at home, but it was nothing like as good. I made all the mistakes in your video. I intend now to try again, with a lot more confidence, thank you again. Best wishes, Karen x
You're so welcome, Karen! 😊 It's awesome to hear that the video has inspired you to give miso soup another shot. You've got this! Feel free to reach out if you need any tips along the way. Best of luck, and happy cooking!
Many thanks for this detailed and informative video! Not sure if you mentioned it, but one idea I got from a cooking video series in Japan is to use kiriboshi daikon for miso soup. The nice thing about it is that when you soak the kiriboshi daikon, it gives you a really delicious dashi for the miso soup. I like to add dried shiitake dashi to that and it's very tasty. A thought just came to me that if you want to make a vegan suimono/sawaniwan type of soup, I'm thinking you could filter the kiriboshi daikon and shiitake dashi to remove any stray particles and with some seasoning, that might be good too.....
@@alldayieatlikeashark I don't always make it but I always eat it, hehe! I live in Japan so I usually eat a traditional Japanese breakfast. What I do is make a batch of miso soup in a 2 quart pot, portion it, refrigerate it and it usually lasts about 5 days. Another suggestion is that if you want a more complex or interesting flavor, I recommend using half miso and half Korean doenjang which is a Korean version of fermented soybean paste. Much gratitude to you for the effort you make to educate English speakers about the health benefits of a Japanese diet!
I'm so glad you enjoyed the video and found it calming! 😊 It's always great to hear that the explanations were helpful. Can't wait for you to try making miso soup with these tips! It's such a comforting and nourishing dish. If you have any questions along the way, feel free to ask.
Thank you for this informative video. As I get older, I find that there are. a lot of things I can no longer eat and, I need to expand my food horizons.
I made miso soup for dinner tonight. I use dried shiitake mushrooms after they have been rehydrated. But I never use the liquid that it soaks in because it makes the flavor taste a little off (kind of like dirt). Just a preference but it makes a big difference to me. The thing that i wonʻt do again is bring the soup to a boil and iʻm going to add sprouts. Good video.
I like to buy awase miso, which is a mix of red and white miso! I was surprised you didn't mention it in the video, but this is a very informative and useful video, thank you! My fav miso is a mix of potato, kabocha, onion, and wakame. But there are no wrong flavors 🎉
Thanks for sharing! Awase miso is a great choice, and your blend sounds delicious! You're right, there are no wrong flavors in miso soup! 🎉 Keep enjoying your homemade bowls!
I've been using the wrong miso paste for my vegetarian miso soup! I'll be using red miso, and shiitake mushrooms from now on. Thanks for the all the great tips!
Love your recipes and reviews of products. Would you please create a meal prep idea or plan where it doesnt lose texture or create watery veggie after microwaving or sitting for a few days in frig? I think that is a unique value prop that is missing in the market today specially to japanese plant based food.
thank you for this wonderful idea! :) if you looooove to join, we have a Japanese cooking club/ community where we love to contribute ideas. I hope you can check it out and consider.
This is a great video! Helped me to make a perfect pot of soup earlier today. Also, I appreciated the list of suggestions of what to put in the soup besides the plain restaurant version. Do you have any personal favorites that you usually add, or do you appreciate lots of variety?
I just found your channel Thank you so much Your explanation is excellent and easy to follow and I love that you have picture illustrations and japanese words to look out for I will try making miso soup soon because my family enjoys japanese food especially sushi
I just tried the Kikkoman Instant Miso Soup packets. It tastes good. But, I need time get some to tofu and green onions to add to it when I make it again. Thank you. I am getting closer to making my own from scratch in the future.
Kikkoman Instant Miso Soup packets are great shortcut when you're in a pinch. And adding a tofu and green onions will definitely take it up a notch next time! It sounds like you're on the path to becoming a miso soup master from scratch. Thanks for sharing your miso soup journey.
I got the idea into my head of using 1 rounded tablespoon of miso to 1 cup of water with a temperature midway be tween bubbles forming at the bottom of the pan and the middle of the top of the water starting to roil being sufficiant and non destructive.
I love that you made this video. There is so much misunderstanding of the ingredients and correct preparation. The 100 percent is definitely the ultimate :) I was very excited to see bitter melon in miso soup, I'll have to try it! Thank you :)
@@alldayieatlikeashark I will :) It might be a while though because bitter melon is a little difficult to come by where I live, but I will definitely come across it at some point :)
Very nice presentation broken down and five steps, five things to consider with lots of other incidental information. As an American, who is very familiar with Chinese and Korean cooking, more detailed instruction about Japanese style cooking cooking is appreciated. My compliments.
Thanks a ton for tuning in and for your kind words! I'm glad you found the breakdown helpful. 😊 It's awesome to hear you're delving into Japanese cooking with enthusiasm! Your compliments are much appreciated. Stay tuned for more tasty tips and tricks!
You're so welcome! Cooking is all about learning and growing, and I'm glad you found the tips helpful. Your next bowl of miso soup is sure to be fantastic. Enjoy the cooking journey!
I really enjoyed this video, felt like I was hanging out with a homie that knew some stuff about cooking that I didn't at the time. Super chill, thanks man
Thank you. I never tried it yet but, having cut out gluten and dairy from my diet and wanted more healthy fermented foods, I watched your other miso video and got the ingredients. I am off to try it now...thanks, I subbed and liked and will let you know how it goes. Ok I tried it, I only had dashi powder and I think I put a wee bit too much because it was salty, it was really nice with ginger, spring onion, tofu and carrots. I really love the taste...next time I will use less dashi. Thank you I think this is going to be a regular as its so quick and easy to make...great for cold weather!
I’m animal based and love miso soup with lots of wakami, but no tofu and make dashi with bonito flakes, sometimes add dried sardines and or shiitake mushrooms.
Thanks for the tip about miso soup, Handsome Pat. Where to find more Japanese cooking. Koyadofu if I don't want microwave or boil, can I just pour boiling water?
I love your video! ❤️Very informative! I am a HUGE fan of Asian culture and cuisine and I have been interested in cooking Japanese food lately. I like to search about techniques, and ingredients before I cook. Your video is a great help, thank you!
About the "loss of aroma". I'm skeptical of that reasoning from a food science perspective. The lid on miso soup is surely to keep it warm. And I speculate that not cooking miso has more to do with preventing a breakdown of the ingredients from boiling than it has to do with preventing "aroma" from escaping. Here in Japan, my favorites for miso are shimeji and asari clams.
Thanks for sharing your perspective! It's always fascinating to dive into the science behind cooking. Also you can't go wrong with shimeji and asari clams in miso - those flavors are a match made in culinary heaven!
Unless I missed it I don't think you addressed a main issue concerning miso paste and that is soybeans and being very genetically engineered and also sprayed heavily with glycogen. When I buy miso I look for organic and ones that are made from beans
Whats one thing your gonna do differently next time you make miso soup? Lmk in the comments 🤗
I would love to see a full traditional meal recipe that is also vegan, you videos are elite in production quality. One of the best channels on the internet ever!
Rehydrate topings separately, I've always just chucked it in at the end!
I appreciate this really. A meal recipe will be a wonderful idea for my next videos. Thank you so much for your suggestions!
what kind of toppings do you always use?
I love potatoes in mine. I think yam next time.
I've been told by a miso "expert" that white miso is traditionally used in summer as sweeter foods expand/cool the body whereas the darker saltier miso is used in winter as it withholds heat so warming during winter. I've noticed I'm not able to find as many white or shiro miso in winter. More importantly than taste, boiling destroys the probiotic features of miso!
Thanks for sharing this with us! :)
Ok😊
Yes it's a yin (summer) yang (winter) thing : )
I am 67 and I have never eaten Japanese food. Don't get out to restaurants but I love to try out different ways of making food. I make kimchi myself and I eat it almost every day. So glad I found you so now I start my Japanese food adventure.
on dried shitake mushrooms, I have found the stems to be very tough, I hate to throw things out so I mince them very small. I am fond of celery as a soup stock -
If you make me q qt of k8mchee I will take you to Japanese dinner
Thanks for this video! I just bought some red miso for the first time, and I’m excited to start using it.
All miso soup experts say boiling miso kills its health benefits, that's the most important #1 mistake to avoid. I always take it off the stove and wait for a few moments before adding paste.
Since I cook miso soup only for myself, I don't care for authentic or a 'correct' recipe. I like my food spicy, so I add whatever I feel like, or rather have in a fridge :))) Like kimchi, ghost peppers, a couple drops of Carolina Reaper sauce, ofc wakame, veggies, noodles, meat, chicken, fish, etc.
The main things to keep in mind is to avoid boiling miso, avoid undercooking ingredients and eat it fresh right after it's done. And you should be just fine 🤗
It's great to have someone demystify Miso soups! Thank you.
Absolutely my pleasure! Demystifying Miso soup is the name of the game, and I'm thrilled you found the video helpful! If you ever have more questions or want to explore other Japanese culinary tips, just give me a shout.
I am just learning how to make miso soup. Learned some important tips today:no boiling and keep it covered. Thank you.
You are so welcome! :) Hope you enjoy making miso soup :)
the probiotics die at 115 degrees...."no boiling" isnt gonna cut it....
I've been making miso soup for years, and this video is the first time I've heard the suggestion of keeping it covered lol. Makes sense, obviously, but it's usually not an issue since I eat it right away.
I'll add that, if someone is just getting started or only wants to get one type, I suggest the shiro / white kind. In my experience, it's easier to make that kind more like the aka / red one (a good soy sauce is the key) than it is to make the red kind like a white one.
Isn't it funny how little tips can make a big difference? Glad you found the covered tip helpful, even if you usually dive right in! 😄 And thanks for the suggestion on miso types, starting with shiro sounds like a smart move for beginners. It's all about finding what works best for your taste buds, right?
I've heard that boiling miso can kill the beneficial probiotic bacteria. One "tip" I use is to dissolve the miso first, in room temperature water, before finishing cooking of the other ingredients. It dissolves pretty rapidly (especially when "encouraged" by a fork...), and makes adding it quick and easy.
(I also like to add tofu, natto, and mushrooms! Part of a great breakfast!)
🥦
Same. I don't even order it in Japanese restaurants because they always boil it.
That's a smart tip! Dissolving the miso in room temperature water definitely helps preserve those beneficial probiotics. And your breakfast miso soup sounds like a dream - tofu, natto, and mushrooms? Talk about a flavor-packed way to start the day!
@@alldayieatlikeasharkunless you’re eating your miso cold, or lukewarm, killing the probiotics is inevitable. and that’s fine, they’ve done their job at this point.
most people prefer to eat their soup at 45-60C (113-140F), at these temperatures, there’s almost zero chance of any probiotics surviving more than a couple of seconds (minutes tops).
@@kam_iko absolutely, you make a great point! While heating miso soup may kill off probiotics, it's all about enjoying that delicious flavor. Plus, as you said, the probiotics have already worked their magic by then!
@@alldayieatlikeasharkfriend, just came across your channel. Awesome . 👏👏🫣🫣but . I hope you don’t be like some who agree with every comment made , just so as not to offend ..🤔🤔 we would like the probiotics to hit our insides alive . Not dead due to being boiled to death 💀.. 🤷♂️🤷♂️🤷♂️ just saying .
I love this channel. You're charming. You explain things in such a personable, gentle way yet manage to ingrain all the 'dos' and 'don'ts' into my noggin without having to be all strident and obnoxious about it. That's an overlooked personality quirk in people: quiet, friendly 100% effective persuasion with no hyperbolic flourishes or aggressive, flashy tone or presentation. The perfect educator. Thanks for doing your bit to make sure my kitchen always smells wonderful and produces delicious food.
Thank you! That's a very inspiring feedback. Glad that this channel and the videos are helpful. What's your favorite recipe so far?
@@alldayieatlikeashark Oh where to start! The ideas for cooking with tofu one; the things to do in wintertime Japan, the grilled mochi, rice bowl ideas (perfect now that the winter is coming to England) and of course, the tsukemono ideas. So many! The kinds of videos I wish people would do with regards to cultural education and social confidence, is showing folks how to correctly navigate themselves through a hotpot restaurant, a BBQ Korean-style restaurant (even using veg) and any of those other unfamiliar traditional set ups with many moving parts which may deeply confuse and embarrass the uninitiated but respectful and enthusiastic travellers. If generous TH-camrs had never talked me through how to eat morisoba and know what to do with the sobayu, the teapot that accompanies the plain noodles, I'd have been mortified and just stared at it with a mild anxiety. I'm so grateful when these things are explained well. You too have a knack for communication. I like you doing it your way.
Especially appreciated the tip to find out if the prepared Miso already has dashi in it . . . also how to recognize Japanese symbols for Organic and Made in Japan. I've never made Miso soup but purchased White Miso earlier this week and have dashi on order. Can't wait start experimenting with various veggies.
Excited for you too!
I like that you show the kanji characters because I can read Chinese. It helps me to understand and remember better. Thznk you!
There was so much good and important information in this video. I now know of 2 big mistakes I always made when making Miso soup. Not boiling the soup is gonna make a huge difference the next time i make one and it was very nice to know the difference between white and red miso paste (In my country they are called 'light' and 'dark' miso paste in the grocery store. Also knwing that some Miso paste has Dashi already in it is a new to me. Thank you for this awesome informative video.
Thank you so much Jonny! Glad it was helpful :) Do you always make miso soup?
Same here 😄
What do you mean buy not bowling the soup and you mean adding the miso last when the veggies are done? If you don’t boil the soup, how do you cook the veggies?
@@jacknjill3000 probably it means not boiling with the miso in and adding miso at last when it's all done
I tried making miso soup today with red miso paste. It turned out disgusting, the taste was so bad and I couldn't understand what I did wrong. Thanks to you now I know: I have both boiled it and kept it uncovered. Also, I put the miso before the veggies and not for last. I was an idiot.
Thanks for the info! I hope to not make other mistakes the next time!!
Thank you so much! I'm glad you found this video helpful:) Have fun and good luck with your cooking the next time :)
@@alldayieatlikeashark thank you!!
Thank you. I learned not to boil and add miso paste at end., and cover. How long does miso paste last in fridge after opening?
Nah, Not knowing Things instinctually does Not make one an indiot, after all, after IT failed you looked IT Up instead of blaming the ingredient AS Just being bad
Been experimenting with historical variants of dashi with my miso soups lately. The most flavourful variant happens to be bonito flakes simmered in sake. Removes the fishyness but retains the pure umami that compliments the miso extremely well.
Thanks for sharing this!
That sounds wonderful because I do not like the fishyness of dashi! how long do you simmer the flakes for? And how much sake? If you don't mind me asking. Thank you!
wow that sounds great
That sounds really good. I would also love to get a recipe from you 😊
@@stephaniewarren4197 I use shitake, and kombu as the stock because I don't eat meat, I like the shitake if you want to try it.
words that came to my mind to discribe a taste,
sensational, subtle, light, heavy, hard, sharp, cutting, delayed - emeadate (timing)
- we can cloak words to describe flavors in any way that we would a character from anime or literature is a source of inspiration😀
often fewer is, not allways. of course every rule is made to be broken.
I am shocked and grateful for your teaching me so much of value with so fast.
I listened repeatedly carefully. did the very best I could to learn.
you helped me succeed in making rice and now for the first time in my life tasty miso soup.
Many thanks !
Peace Love Happiness & Prosperity
I just like to add miso & soy sauce with sliced green onions and bean noodles … so simple and very tasty and can be ready in just 15 minutes.
I agree. Super easy to prepare but fills the tummy.
Great video! I make mis soup every morning for my wife's breakfast, and one of the fun (and challenging) things is coming up with different variations so that it isn't always the same. You can put so many different things in it! One of my favorites is okra and nameko for a neba-neba twist. Also, using aosa instead of wakame. The aosa is delicious, and it also has a wonderful aroma. Oh, and sometimes I skip the dashi and use niboshi powder instead. So many ways to mix it up.
Also, one tool that I've come to love that makes mixing in the miso a thousand times easier is a 味噌こし (miso koshi), which is a little basket-shaped strainer that you work the miso through. Eliminates the chances of there being an unincorporated lump of miso paste hiding at the bottom of the pot/bowl.
Wow, your miso soup game sounds next level! Love the creativity with different variations. And thanks for the tip about the 味噌こし (miso koshi) - definitely need to try that out!
I was happy after ordering dashi, miso, and tonkatsu sauce from Japan and after watching a lot of Japanese cooking channels found out they're the same brands they use 😊
I've made the brown/ red miso using big pots, bringing them to boil started with imported powder from Japan and then added cut celery and half cut onions as the base soup for other dishes like example: tonkatsu, later adding various ingredients on top of thick rice noodles, separately deep fried breaded chicken breasts then slice cut placed on top , some had ginger, boiled sweetened condensed Coca-Cola eggs etc. very yummy 😋 thank you for your advice 👍.
Thank you so much! I’m learning how to cook a lot of japanese dishes and miso soup was a little mystery for me😂 i made a miso soup with daikon, tofu and shiitake. My husband and i loved ❤
My daughters favorite soup is Miso which I have never tried.Your video supplied me with lots of valuable information,I also wathed your video with cooking instructions. I plan on making soup tomorrow.Thank you
Great video thx for it , another thing about miso is you really don't have to do much of anything , boil water in a kettle , put some in a mug/cup , stir a spoon of miso into it the same as making instant coffee , if you have leftover cooked anything ad that to if you want , it's already cooked the hot water will reheat it , think i read somewhere that you can live on miso paste but pretty sure i wouldn't want to try , having said that miso soup is wonderful it's like chicken soup when you don't feel good sorta
Thanks for watching and sharing your thoughts! You're absolutely right, miso soup can be super simple and comforting, almost like a warm hug in a mug. 😊 It's amazing how versatile it is, you can add in leftovers or just keep it plain and delicious. And yeah, living on miso paste might be a bit extreme, but a bowl of miso soup sure hits the spot!
I am such a nerdy foodie. I love to learn. I think this is an incredibly helpful video. My dad wanted to make miso soup & we picked up the ingredients today. I was thinking to myself. What should I make with it? Then it hit me! I can make karaage with cabbage and pickled radish on the side 🥰 I'm so excited !
Hi Krystal!! Please let me know how it goes :)
Thank you for your instruction. Most easy to understand and follow. I have yet to try making miso soup so I welcome these tips.
Traditionally, miso soup is a soup that my mother makes in about 10 minutes before a meal, so I add the dashi stock and ingredients, lightly simmer the soup, and then dissolve the miso at the end. Food served at restaurants uses the restaurant's own soup stock, but for home meals, it is rare to make soup stock from the ingredients, so the ingredients are boiled in hot water using commercially available soup stock to dissolve the miso. Or, if you want to make it easier, boil the ingredients in hot water and dissolve the miso stock at the end. The latter method is easier, but the taste is fixed to the manufacturer's settings. Well, the variations of ingredients are endless, so if you want to enjoy it easily, you can start by finding a manufacturer's product with your favorite flavor and trying out the ingredients. Many young mothers in Japan are starting out that way too🙂
It sounds like you have a deep connection to miso soup through your family traditions, which is wonderful to hear. Your approach of using commercially available soup stock to simplify the process is practical for many home cooks who may not have the time or resources to make dashi from scratch. Additionally, experimenting with different miso flavors and ingredient combinations can add a personal touch to the dish and make it even more enjoyable. It's great to hear that this tradition is being passed down and adapted by younger generations in Japan and beyond.
This is very helpful video. Good production and helpful content.
大変丁寧で役に立つ動画ですね。お見事。ちなみに、他の具として、動物性タンパク質(肉類/魚/貝)、キノコ類もありますね。(個人的には納豆を足すのが大好きです。)
I really appreciate the explanation of the different components and the fact that you pronounce them, this will help me alot for my future shopping trips!
Thank you so much :)
I made my first miso soup today, and I followed your advice. I watched many videos, and so many boil the soup after the miso is added, even chefs! I used red miso, all I could find. I made spinach and egg and it was so filling. I was pleasantly surprised at how fast I filled up. I have unfortunately sensitive digestion and I have felt at ease since dinner, stomach very quiet. I am excited to try many variations. Thank you for your help.
Nice to know that! Glad I could help :)
as someone who is plant based and has so much appreciation for Japanese food, I am so thankful you mentioned plant-based options so much!
I always look for more dishes to learn, I find your food so light and healing, but so often there are sea creatures added to pastes and flavors for taste, and I tend to go on rabbit holes on google to find all the substituted I need. thank you for explaining it so clearly!
Hello No face. Wow! Thanks for the comment, I appreciate it 🥰 You can find more recipes at www.alldayieat.com/vegetarian/ Looking forward for your insights!
Great video. I never learned properly how to make miso shiru so this is a welcome lesson. You are so pleasant to watch and listen to also.
I'm thrilled you found the video helpful for mastering miso soup. 😊 And I'm glad you enjoyed watching - making it enjoyable is half the fun! If you ever have any questions or want to see more recipes, just let me know!
I love miso soup, thanks for sharing this video, i learn a lot about making miso soup one of my favorite yummy soup...
Glad you enjoyed the video and learned a lot about making miso soup. It is a true comfort food with its rich flavors. Keep exploring and experimenting with different ingredients to make it your own. And don't forget to tag me when you make one! 🍲😋
Thank you so much for this video! I sometimes have a sensitive stomach and all I want is Miso soup, but I am not a huge fan of seaweed. So I decided to purchase some Miso and learn how to make it myself. Your video has wonderful information that I have been looking for. I have become a new subscriber today! Thank you again ❤❤
Plant based Japanese food. Exactly what I needed
i'm interested to know why :)
@@alldayieatlikeashark 日本 の 料理は は 一番 大好き sorry ma Japanese isn't that great ahaha but before going vegan and even know Japanese food is 90% of my cooking. The only thing I really miss is tamago kake Gohan
No worries! Was wondering where your love for plant-based Japanese food comes from! :) Glad that you love Japanese food!
Thank you so much. Looking at miso soup recipes, I was confused as to how to make it at home. Looking forward to putting this knowledge to work.
I appreciate your sensitvity for retaining miso aroma with soup bowl cover which preventative measure reassures of your respect of correct & traditional food handling & preparation.
Thank you for your knowledgeable instruction.
Good health & peaceful longevity.
Thank you! Do you also make miso soup?
Good tips here!
Recently I've started an interest in Japanese food & delicacies.
Those found on the Jungle site will say "Japanese style"...That to me to me denotes they are not from Japan.
Read well & thoroughly if like me, you strive to be a purist.
Amongst weeds & things I found this beautiful plant growing in my yard and realized it is shiso! Deep green leaves, purple underneath, I've collected seeds to plant. I haven't used it yet, but adding to a good miso soup sounds divine!
I also have a 2 yo burdock that I'm wanting to add to a dish!
Good stuff!
Glad you found the tips helpful! Exploring Japanese cuisine is such a rewarding journey, right? And you're absolutely spot on about being cautious with "Japanese style" claims. It's all about authenticity! Your shiso find sounds amazing! Fresh homegrown ingredients always add that extra flair. And burdock? Nice touch! It's all about those unique flavors. Keep experimenting and enjoying those delicious dishes! 🌱🍲
I've been trying to master miso soup so it can be consistent and delicious (I've been making it daily)
I've been looking for an in-depth video on the subject and wasn't able to find one until now. Thank you so much!
Thank you so much! :)
I tried Miso for the first time a couple of months ago. It was so fragrant and delicious, it is now, one of my favorites. I have quite a bit to learn, but I am willing to try. Thank you. It is an aromatic and delicious soup.
Thanks a bunch for sharing your miso soup adventure! Isn't it amazing how a new taste can become an instant favorite? So glad you enjoyed it! 😊You're on the right track by being open to learning - that's the spirit! If you ever have questions or want more recipes, feel free to ask. Miso soup is a journey worth taking, and I'm here for it!
My was a Japanese and growing, I had miso soup and still love it. I followed how my mum did her miso soup.
glad that your mum's cooking has been passed on to you! how often do you cook miso soup at home?
Going to make miso soup for the first time today and this was super helpful! Might try the shiatke dashi next time!
Glad it was helpful! Have you already tried making the shiatke dashi? How did it go?
I just bought my first miso and can't wait to try them. thanks for the awesome tip!
Me: _randomly finds this channel while trying to learn more about miso_
Also me, at 00:28 : Did he just say *plant-based japanese food*?!!!
_subscribes immediately_
Haha! Thank you so much for subbing! Hope you find my videos helpful :)
A great video! I love miso and was very happy to learn that it does not adversely affect blood pressure. I am going to my local Japanese market now to try a “superior” miso 😊
Great video. Thanks! Love miso
Thank you!
Loving all the information in this video, including the advice on plant based dashi - a vegan Canadian
Glad this was helpful for you. You can also check many recipes and plant-based dishes on my blog alldayieat.com
Been doing it all wrong 😂 been placing all the ingredients into the pot and cooking em’ all at once. Thank you for this information!
You are so welcome! 😄
Thank you Chef.
It's a good thing I saw your video in my video suggestion. I was starting my journey to make miso from scratch. I actually have a problem because miso and other ingredients are unavailable locally, so I encounter miso paste, and the only one there is Doenjang. I'm not sure if it has dashi in it.
I searched for ‘plant based miso soups’ today and found your channel. I watched a couple others that didn’t mention not to add dashi if the miso paste already has it. Taking the screenshot to the market with me so I can , hopefully, identify the characters 😁
Such great tips!! Can’t wait to try making my very first miso soup !!!!!
Thank you so much 💕💕🤙🏼🤙🏼💕💕
Hope you enjoy! Thank you!! :)
Thank you so much for this. I used to enjoy the delicious miso soup from our town's one Japanese restaurant, (I live in England), unfortunately the restaurant closed. I tried making miso soup at home, but it was nothing like as good. I made all the mistakes in your video. I intend now to try again, with a lot more confidence, thank you again. Best wishes, Karen x
You're so welcome, Karen! 😊 It's awesome to hear that the video has inspired you to give miso soup another shot. You've got this! Feel free to reach out if you need any tips along the way. Best of luck, and happy cooking!
Really appreciate all the little details and info in the video! even with the kanji words!
thanks so much! a good quality video indeed!
Glad you liked it! Thank you!
Many thanks for this detailed and informative video! Not sure if you mentioned it, but one idea I got from a cooking video series in Japan is to use kiriboshi daikon for miso soup. The nice thing about it is that when you soak the kiriboshi daikon, it gives you a really delicious dashi for the miso soup. I like to add dried shiitake dashi to that and it's very tasty. A thought just came to me that if you want to make a vegan suimono/sawaniwan type of soup, I'm thinking you could filter the kiriboshi daikon and shiitake dashi to remove any stray particles and with some seasoning, that might be good too.....
Yay! Thank you for sharing this 🤗 Do you always make miso soup?
@@alldayieatlikeashark I don't always make it but I always eat it, hehe! I live in Japan so I usually eat a traditional Japanese breakfast. What I do is make a batch of miso soup in a 2 quart pot, portion it, refrigerate it and it usually lasts about 5 days. Another suggestion is that if you want a more complex or interesting flavor, I recommend using half miso and half Korean doenjang which is a Korean version of fermented soybean paste. Much gratitude to you for the effort you make to educate English speakers about the health benefits of a Japanese diet!
this was such a calming video, I love the way you explained everything. Looking forward to making miso soup with all these tips!
I'm so glad you enjoyed the video and found it calming! 😊 It's always great to hear that the explanations were helpful. Can't wait for you to try making miso soup with these tips! It's such a comforting and nourishing dish. If you have any questions along the way, feel free to ask.
Good tips to go by for whoever want to make miso soup. Thank you.
I’m from qatar 🇶🇦 and I learned a lot , thanks 🙏🏻
Thank you for this informative video. As I get older, I find that there are. a lot of things I can no longer eat and, I need to expand my food horizons.
Ohh, I did it wrong... I use dashi miso paste but still used kombu and bonito flakes as a base dashi 🤦😆 I'm glad I watched your video! Oregato.
I made miso soup for dinner tonight. I use dried shiitake mushrooms after they have been rehydrated. But I never use the liquid that it soaks in because it makes the flavor taste a little off (kind of like dirt). Just a preference but it makes a big difference to me. The thing that i wonʻt do again is bring the soup to a boil and iʻm going to add sprouts. Good video.
Thank you so much! We all have our own style of cooking and that's okay 🙂 Glad you liked the video!
I went to Japanese restaurant, I love eat white one because it’s their own making. It’s so delicious.
It made me relax and rest.
This is so informative. Excellent
Love all your in depth explanations and tips thank you :)
You are so welcome!
thanks alot. I appreciated your "insider" tips. I will be looking into your courses to learn more :)
I like to buy awase miso, which is a mix of red and white miso! I was surprised you didn't mention it in the video, but this is a very informative and useful video, thank you!
My fav miso is a mix of potato, kabocha, onion, and wakame. But there are no wrong flavors 🎉
Thanks for sharing! Awase miso is a great choice, and your blend sounds delicious! You're right, there are no wrong flavors in miso soup! 🎉 Keep enjoying your homemade bowls!
I've been using the wrong miso paste for my vegetarian miso soup! I'll be using red miso, and shiitake mushrooms from now on. Thanks for the all the great tips!
You're welcome! :) Glad it was helpful! :) Let me know how your miso soup goes once you use the right miso paste, please! :)
Great advice! I already knew to add the miso at the end after the boil chills, but little of your other suggestions. Thank you!
You are so welcome, Jack!
Love your recipes and reviews of products. Would you please create a meal prep idea or plan where it doesnt lose texture or create watery veggie after microwaving or sitting for a few days in frig? I think that is a unique value prop that is missing in the market today specially to japanese plant based food.
thank you for this wonderful idea! :) if you looooove to join, we have a Japanese cooking club/ community where we love to contribute ideas. I hope you can check it out and consider.
This is a great video! Helped me to make a perfect pot of soup earlier today. Also, I appreciated the list of suggestions of what to put in the soup besides the plain restaurant version. Do you have any personal favorites that you usually add, or do you appreciate lots of variety?
I just found your channel Thank you so much Your explanation is excellent and easy to follow and I love that you have picture illustrations and japanese words to look out for I will try making miso soup soon because my family enjoys japanese food especially sushi
Thanks, Grace. Share your miso soup with us once you've done it :)
I just tried the Kikkoman Instant Miso Soup packets. It tastes good. But, I need time get some to tofu and green onions to add to it when I make it again. Thank you. I am getting closer to making my own from scratch in the future.
Kikkoman Instant Miso Soup packets are great shortcut when you're in a pinch. And adding a tofu and green onions will definitely take it up a notch next time! It sounds like you're on the path to becoming a miso soup master from scratch. Thanks for sharing your miso soup journey.
Wow - Now I am hungry for Miso Soup! 😀Thanks
I got the idea into my head of using 1 rounded tablespoon of miso to 1 cup of water with a temperature midway be tween bubbles forming at the bottom of the pan and the middle of the top of the water starting to roil being sufficiant and non destructive.
Thanks for sharing Leo
Wonderful delivery. ..100%
I love that you made this video. There is so much misunderstanding of the ingredients and correct preparation. The 100 percent is definitely the ultimate :) I was very excited to see bitter melon in miso soup, I'll have to try it! Thank you :)
You are welcome! Please, I would love to know how it goes :)
@@alldayieatlikeashark
I will :) It might be a while though because bitter melon is a little difficult to come by where I live, but I will definitely come across it at some point :)
Hope you come across with it sooner! Hehe. Have fun with cooking always :)
super helpful thank you!!❤❤❤❤
Very nice presentation broken down and five steps, five things to consider with lots of other incidental information. As an American, who is very familiar with Chinese and Korean cooking, more detailed instruction about Japanese style cooking cooking is appreciated. My compliments.
Thanks a ton for tuning in and for your kind words! I'm glad you found the breakdown helpful. 😊 It's awesome to hear you're delving into Japanese cooking with enthusiasm! Your compliments are much appreciated. Stay tuned for more tasty tips and tricks!
I appreciate very much you kind way of instruction & will be taking your advise on my soup preparation, Thank You‼️🌱🌿🎋🍲🫖🍶
You're so welcome! Cooking is all about learning and growing, and I'm glad you found the tips helpful. Your next bowl of miso soup is sure to be fantastic. Enjoy the cooking journey!
I really enjoyed this video, felt like I was hanging out with a homie that knew some stuff about cooking that I didn't at the time. Super chill, thanks man
Glad you enjoyed it!
This was very informative. Thank you.
Thank you! Glad this is helpful.
Thank you so much, I am learning to make miso, thanks for the pointers
You are so welcome! Glad I could be of help 😉
Thank you for the useful information that you gave!!! This is my first time cooking miso soup n thanks to you I learned some new tips!
You are so welcome! Hope you enjoy cooking miso :)
Thank you. I never tried it yet but, having cut out gluten and dairy from my diet and wanted more healthy fermented foods, I watched your other miso video and got the ingredients. I am off to try it now...thanks, I subbed and liked and will let you know how it goes.
Ok I tried it, I only had dashi powder and I think I put a wee bit too much because it was salty, it was really nice with ginger, spring onion, tofu and carrots. I really love the taste...next time I will use less dashi. Thank you I think this is going to be a regular as its so quick and easy to make...great for cold weather!
Thank you so much for the update! :D I'm glad you enjoyed it!
Warning. Don't add fu! It's basically pure gluten!!!
@@PamelaProPeace I used to love fu, before I got sick. Many people are not bothered by gluten.
To keep the soup couvered is a new tip for me. Thank you from Brazil!
I’m animal based and love miso soup with lots of wakami, but no tofu and make dashi with bonito flakes, sometimes add dried sardines and or shiitake mushrooms.
Amazing video. Only just dipping my toes into the ocean that is Japanese cuisine and this was a good source of information. Many thanks
You're welcome! :)
Getting ready to attempt a salmon miso. This was very helpful
try Japanese Style Mackerel With Miso And Ginger too! www.alldayieat.com/recipe/japanese-style-mackerel-miso-ginger-misoni/
Thanks for the tip about miso soup, Handsome Pat. Where to find more Japanese cooking. Koyadofu if I don't want microwave or boil, can I just pour boiling water?
I love your video! ❤️Very informative! I am a HUGE fan of Asian culture and cuisine and I have been interested in cooking Japanese food lately. I like to search about techniques, and ingredients before I cook. Your video is a great help, thank you!
I'm so glad! Thank you so much :)
THANK YOU for your video :) I am a miso lover and starting to have it as breakfast everyday
Thank you! Other than miso what are your other go to breakfast?
Very well explained. Thank you 🙏
Thank you.
About the "loss of aroma". I'm skeptical of that reasoning from a food science perspective. The lid on miso soup is surely to keep it warm. And I speculate that not cooking miso has more to do with preventing a breakdown of the ingredients from boiling than it has to do with preventing "aroma" from escaping.
Here in Japan, my favorites for miso are shimeji and asari clams.
Thanks for sharing your perspective! It's always fascinating to dive into the science behind cooking. Also you can't go wrong with shimeji and asari clams in miso - those flavors are a match made in culinary heaven!
I love this video!! Love your channel
I'm very happy to find my master chef to learn from! Excellent teaching style. Arigato:)
Thank you very much!
Wonderful explaining everything. Thank you.
Thank you! Check my other videos for more tips and recipes.
So helpful! ❤ it
Thank you
very good video, thank you so much👍
Glad you liked it!
Thanks, great information
Great video, thank you 😊
I heard from natto specialist (NYTRITION) that most of the soy used in Japan is grown in the US...
Thanks for the information.
Great tips!!! Thank you so much! Wish you much success in your channel!🙏
Thank you so much Teri!! 🥰🥰
Unless I missed it I don't think you addressed a main issue concerning miso paste and that is soybeans and being very genetically engineered and also sprayed heavily with glycogen. When I buy miso I look for organic and ones that are made from beans