By Valerie Tort

The Asian art of cooking introduced a hearty mix of dining pleasure, distinct satisfaction, and protection against diseases with miso.

I remember when mom used to cook our all-time favorite Ampalaya sa Miso or Tilapiang Sinigang sa Miso for our lunch and supper. She used to buy miso in reputable stores in wet market or in the grocery a day before cooking the most wanted dishes of the whole family. My mom stored it inside the freezer sealed in a plastic bag.

Fish sinigang sa miso is an all-time favorite Filipino dish

Miso is the star of the homegrown dishes. Now, it makes me wonder what magic does miso have that it is treated in such a way that other spices and ingredients would be jealous of. What is miso?

Miso is a by-product of soybeans. Soybeans were prepared for fermentation by soaking it in water overnight to reduce the boiling time the following morning. Water is drained after a few hours of boiling using a strainer. Temperature is very important in making miso. Time must be monitored often because it may affect the end product.

Boiled soybeans were mashed soon after draining excess water for easier miso preparation. It must be cooled down for a while (about 35 degrees Celsius) before combining it with the mixture of salt and koji (cooked rice or other grains leavened with fungi spore that will aid in the fermentation process) prepared beforehand. It is molded between plastic layers until the fermentation process is complete.

Usually, the fermentation of the soybeans lasts for a couple of months or more. During the fermentation, it is essential to keep the miso in a dark and cool place to prevent its exposure to molds transported in the air that may ruin the natural process. The color may vary from light yellow to brown, depending on the salt content of the miso and the how long the soybeans were cured.

Miso as a secret flavor enhancer used in several Filipino and Japanese dishes. Its distinct tangy and salty taste is the result of a complex and lengthy waiting time for the flavors to sink in the mashed soybeans. No wonder why miso earned the respect of many culinary experts and treated it like a precious gem.

The different varieties of miso found in wet markets and groceries were easy on the pocket. Most of us would find miso unappealing with its physical appearance and smell. It looked something like unidentified goo trapped in a plastic container that has a buttery or grainy texture when rubbed in between fingertips.

Miso originated from Japan. It is a part of their meals the whole time. Remember the miso soup served in most Japanese restaurants and fast food chains? It is the most common ingredient used in making soups and stews in Japan since it matches every kind of vegetable, meat, poultry, or seafood available in the market.

Miso is a versatile flavor enhancer and a condiment for various dishes. You can even mix it into your culinary creations to bring in a different flavor to the taste buds.

A traditional Japanese miso soup

The Filipino version of the Japanese miso soup was the dish called Sinigang sa Miso. The Japanese-style miso soup does not contain any meat or vegetables aside from white onions and spring onions. The Filipino adaptation of the soup transformed the simple appetizer into a one-dish meal. Pork, beef, or fish and your choice of vegetables can be added to the simmering broth. This is a healthy way to enjoy a complete meal without sacrificing its taste.

The nourishing benefits of miso have been the reason why it was a staple seasoning in Japanese cuisine. Miso as a form of alternative medicine became the health insurance of the Japanese. The isoflavones found in soybeans protects regular consumers from developing cancer. For women, it is their shield from breast cancer. Numerous researches and scientific studies found that isoflavones also reduce the risk of cardiovascular disease.

Miso is also a good source of protein, vitamin B, and amino acids. For people suffering from indigestion and constipation, miso is an alternative to enzyme supplements that also aids in digestion after meals. Good thing my mom does not suffer from hypertension since miso has a high salt content. It must be a caution for people who avoids or reduces salt in their diet.

With so many uses and health benefits, you can feed the cravings of your family and show them your culinary expertise with miso.

Tags: miso recipes, Filipino Food, Asian Cooking