Japanese specialties: shoyu, tamari and miso.

 
 
 
 

Japanese specialties: shoyu, tamari and miso.

Recently, a lot of talk about Shoyu , Tamari and Miso just as the spices and ingredients for cooking but also as the miracle medicine thanks to their properties, which have beneficial effects on human health.

Shoyu Tamari belongs together with the two traditional Asian soy sauce. It is produced by a fermentation process known for hundreds of years from a mixture of crushed soybeans, roasted wheat, fermentation agent (Aspergillus oryzae), and water. Going through a long process of natural fermentation, this gives rise to the conversion process difficult to digest soy protein, starch and fat easily digestible amino acids, simple sugars and fatty acids, while retaining all the essential ingredients that have a beneficial effect on the human body.

 

Tamari, unlike Shoyu made as soybean, passes through the different production process - from the manufacture of dish. The yield in production is much lower than Shoyu. It contains high-quality amino acids and microorganisms. j e about 3 times more concentrated than soy sauce Shoyu.

Shoyu and Tamari is used as a universal seasoning  gives natural freshness and delicate taste of nearly every food, including fish, cereals, vegetables, soups, sauces and salads. Amino fatty acids stimulate the taste buds, and massively posting vegetarian dishes. Glutamic acid (the natural form of MSG) gives excellent properties for marinating and fermentation.

When using soy sauce as a condiment, the general rule is that adding it to dishes just before cooking,. Short cooking to taste highlight each meal. For longer cooking disappears alcohol delicate flavor. When we use soy sauce in the soup, sauce and sauté, we can add a bit of salt right at the start of cooking. Are highlighted by the other flavor of the dish. Soy sauce can also add before serving. It is an excellent seasoning to prepare tempura and other fried foods, for example. fish, tofu and so on. The sauce can of course also be used as a table condiment. To retain all the properties we should after each use well-sealed bottle and store in a dark and cool place. 

Miso is a fermented matured paste made from soybeans, salt  fermentation agents and frequently also some kind and cereals. It contains live enzymes that help in digestion, adds essential oils, vitamins, minerals and proteins in a balanced composition. It is a delicacy among medicinal food world. It is a good source of essential amino acids, some vitamins and minerals, is low fat and low calorie. Its daily consumption of cholesterol-lowering blood alkalized, cancels the action of some carcinogens, paralyzing effect of radiation and neutralize the effects of air pollution.

The most common types are bellow

- Genmai miso - brown rice and soybeans, it is the most sold type of dish, is naturally gluten-free

- Mugi miso - from barley and soybeans, has a more intense flavor and darker color than rice miso

- Shiro miso - of white rice, a light, soft taste, containing at least a salt.

- Hatch miso - soybean matures longest

Miso is a good ingredient in soups, sauces, dressings, spreads, fish dishes, for treatment of seaweed and vegetables. Used to prepare the popular Japanese miso soup. miso soup adding about 3 minutes before cooking, to destroy long cooking valuable enzymes and microorganisms and its fresh taste.

Miso also has excellent medicinal effects. According to the research of alkaloid comprises taking in binding heavy metals and strontium, and removes them from the body.

 

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