Miso and Soy Sauce - Zesty Soy Condiments

Miso

According to the ancient method, this traditional condiment starts as a smooth paste of cooked soybeans and salt, to which is added a culture containing appropriate microorganisms, much in the way yogurt or sourdough is made with a starter. The fermenting mixture is aged in wooden barrels for one to three years to develop its flavor.

Sometimes grains such as wheat or rice are used in addition to soy beans; these give a variety of flavors and colors. Newer methods of making it are much faster, but often result in a condiment which has inferior flavor compared to traditional methods.

As with any fermented food, the conditions of preparation, the timing, and the care with which it is made affect the final result.

Under refrigeration, the paste will last for several years, its flavor mellowing and maturing.

We suggest you buy a traditionally made, “slow” variety for the best flavor and food value. Use small amounts because it is salty, and enjoy!

Soy Sauce

This salty, earthy, dark brown sauce originated in China and is the result of a fermentation of soy, roasted wheat, salt, and water with a mold of the Aspergillus variety, cultured in vats for several months at a time.

Many types of soy sauce are available, including shoyu, which contains no wheat and can be used by those who are gluten-intolerant; and tamari, which traditionally is the strong-flavored liquid that drains from miso as it matures.

Soy sauce is generally found in bottles with a shaker spout at most food stores. If you’ve been to a restaurant serving Chinese or Japanese food, you may well have had a bottle of soy sauce on your table instead of a salt shaker.

For stir-fried veggies or side dishes of rice, we prefer soy sauce to salt.

“Modern” soy sauces are made quickly using soy protein isolates rather than being fermented. These products do not have the depth or complexity of flavor of traditionally-made sauces. We recommend slow over fast where soy sauce is concerned!

Miso Soup

This soup can be made with any variety of paste, and usually includes dashi, a traditional stock made from dried fish and kombu, an edible kelp. Instant dashi granules are widely available at Asian grocery stores.

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
8 ounces silken tofu, diced
2 scallions, sliced thin

Heat the water to boiling, add the dashi, and stir.

Reduce heat to a simmer. Thin the paste in a cup with some of the broth, then whisk into the rest of the soup.

Add the tofu and simmer for 10 minutes. Scatter the scallions on the soup before serving.

4 servings

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