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Japan — miso soup documented since Kamakura period (13th century), now ubiquitous daily food Techniques

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Japan — miso soup documented since Kamakura period (13th century), now ubiquitous daily food
Miso Shiru Miso Soup Foundations
Japan — miso soup documented since Kamakura period (13th century), now ubiquitous daily food
Miso soup (miso shiru) is Japan's most consumed daily food — eaten at virtually every traditional Japanese breakfast, and often lunch and dinner as well. Despite its ubiquity, miso soup requires understanding several fundamentals: the miso must never boil after addition (kills beneficial enzymes and changes flavor), the dashi base must be appropriate for the miso type, and ingredients must be selected for seasonal appropriateness. Fundamentals: awase or niboshi dashi base; seasonal vegetable, tofu, or seafood ingredients; miso dissolved in ladle with small amount of soup before adding back (prevents clumping). Regional miso types produce different soup characters entirely.
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