Quest For Japan Logo-Ver7

Know Your Food: The Miso Soup

Date Published: Last Update:2015/05/14 Food ,

In almost every Japanese-style set meal you order in restaurants in Japan, you always have the Miso Soup (味噌汁 – misoshiru). It is a traditional Japanese soup that is basically made up of a stock called dashi and miso. It has other ingredients depending on regional and seasonal recipes, or your personal choice.

When Dashi meets Miso

The main ingredient of miso, as said above, are dashi and miso. Dashi and miso are used in Japanese cuisines. Dashi is a class of soup and cooking stock. The most common form of it is a simple broth or fish stock. It is usually made with an edible kelp called konbu (昆布) and shavings of preserved and fermented skipjack tuna (katsuobushi) called kezurikatsuo. The umami taste of the miso soup is derived from the katsuobushi which is high in sodium inosinate. Miso, the other ingredient, is a Japanese seasoning which is produced by fermenting soybeans with salt and a specific fungus. They are sometimes mixed with rice, barley and other ingredients.

Miso Soup as a Staple Food

Miso Soup is always present in any Japanese house. It is served at any time of the day, be it morning or night and the other ingredients that are mixed into the soup depends on the personal preferences. It is a very staple food that it became a part of Japanese culture. There is even a pick-up line that goes, “”Will you make my miso soup for me every morning?”

miso shiru

Almost all Japanese like Miso Soup. I remember a line from a song from the band RADWIMPS that says something like, “that as a Japanese… he likes miso more than cheese. (Photo from Mr.TinDC on Flickr)

Personal Preferences of Miso Soup

Recently, the Japanese web magazine My Navi Woman published results of their survey which asked people of ages 19-77 on what is the ingredient they don’t want to see in their miso soup. There are 286 respondents and these are the results:

9-10) Carrot and Cabbage – tied at 2.1%

8-7) Bean Sprouts and Fruits – tied at 2.4%

6) Nameko – 3.5%

Nameko is a variety of mushroom with slightly gelatinous texture.

nameko

Nameko, a variety of mushroom. (Photo by Terence Faircloth on Flickr)

5) Nattō – 3.8%

Another traditional Japanese food made from fermented soybeans. It is slimy and has a strong smell that makes some people dislike it.

natto

Slimy. Strong Smell and Taste. This is Nattō, nicknamed the Rotten Soybeans by some. 😀 (Photo by JD on Flickr)

4) Cucumber – 5.6%

3) Potato – 7%

2) Tomato – 7.3%

1) Eggplant (8.7%)

Have you tried Miso Soup? What are your preferences? Share it with us in the comments!

The following two tabs change content below.

Sponsored Links

  • Pocket
  • 1 follow us in feedly

Related Article/s:

OLYMPUS DIGITAL CAMERA

Kyoto: Night Illumination Kiyomizudera

After that nice city stroll, the hunt was on again – the hunt for autumn foliage that is. Earlier that day we started our hunt at northwest part of Kyoto (Kagamiishi Dori) where we found beautiful concentrations of momiji foliage. This time we were set to see one of the best night illuminations in one […]

Read Article

Box of Kibi-dango

Kibi-dango (Dumpling with millet)

Kibi-dango In “Momotarou”, “Kibi-dango” plays a very important role – bait to attract three animals and seduce them into the battle against “Oni”(Japanese demons). I love “Kibi-dango”, especially the plain one, but if you ask me whether I can fight against somebody like Chuck Norris for it, my answer is “Absolutely no way!!!” The present […]

Read Article

Hakutou

Momo (peach) as a divine fruit

Peach Peach is one of the major local productions of Okayama. Although it had been consumed by people from a long time ago, it is said it was rather an ornament than a food because its taste wasn’t so good. In Meiji era (1868–1912), when a new, sweeter and bigger breed came from China, many […]

Read Article

Kouga_SourseMayo

Takoyaki Quest:Kōga-ryu Takoyaki in Amerikamura,Osaka

Takoyaki – literal translation is “Baked Octopus”. Tako means octopus in Japanese.Actually, takoyaki is not what you might imagine from its name. It looks like a dumpling, with a piece of octopus inside. Note: While “Ikayaki”, a similar name to “Takoyaki” is what you imagine it would be. (Ika means squid) Kōga-ryu Takoyaki in “Amerika mura” […]

Read Article

champon

A Weekend in Nagasaki 2 – What to Eat in Nagasaki

A trip however short or long it may be won’t be complete if you can’t sample the taste of the local food of the place you’re visiting. While in Nagasaki, we made it a point to sample their local dishes and delicacies. Local Version of Dishes We Ate in Nagasaki Champon. On top of Nagasaki’s […]

Read Article

Raw Whitebait Rice Bowl (Nama Shirasu Don)

Japanese Seasonal Food: Fresh Raw Whitebait Bowl

One of the things that I look forward every year during this spring season in Japan is having “nama shirasu don.” What is “Nama Shirasu Don”? “Nama shirasu don” is a bowl of rice topped with raw whitebait. “Nama” means raw while “shirasu” means whitebait (in Japan, mostly it refers to the young anchovies). Although you can […]

Read Article

Japanese hot pot: Sukiyaki

Japanese Hot Pot Dishes

Winter in Japan is getting colder every year. I was able to experience an unexpected heavy snowfall for the first time here in Okayama around this time last year. Eight centimeters of piled-up snow might not be that much compared to other areas but in Okayama it’s a first time in a couple of decades. Speaking […]

Read Article

Kaki no Tane - Kameda

Wasabi Flavored Snacks

As you may know already, Japan offers a wide variation of snacks. So, it’s not unusual to find snacks with wasabi flavor. And, for those who are into wasabi, just like me, it’s just hard to ignore them. Wasabi Flavored Snacks in Japan Here are some of the wasabi snacks that I found at supermarkets and convenience stores in Japan: […]

Read Article

Japanese Kit-kat and Crunch

Oyatsu: Japanese snacks between meals (Life is sweet version)

Oyatsu (2) [My oyatsu on another day] “Takenoko no sato” (Land of bamboo shoots) About 150 yen. This one is a sister product of “Kinoko no yama”. (Mountain of mushrooms) “Takenoko” is a chocolate coated cookie. “Kinoko” has a chocolate cap and a cracker stipe. In Japan, “The battle between the Takenoko party and the […]

Read Article

Osechi juubako - laid out

Osechi: Traditional Japanese New Year’s Food

“Shin-nen akemashite omedetou gozaimasu”, Happy New Year to everyone! How did you spend your year end vacation? I guess, everyone is still in their vacation mode. Did you eat osechi during “sanganichi” (三が日)? How was it? Did you know that each dish has its own meaning and significance? For people who are not familiar with osechi, let me […]

Read Article

Sponsored Links

Leave a Reply

Sponsored Links

  • Google+
    InstagramInstagram
PAGE TOP ↑