[Debugging Time-Saving and Richness] Is Liquid Miso Lacking Something? How to Dramatically Change Your 1-Minute Evenings with '1 Tablespoon of Extra Miso'
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Solving the 'It's super convenient, but something is missing...' feeling with
just 1 tablespoon
A 1-minute evening debugging record of
turning liquid miso into the 'ultimate dashi'
The peace of mind of having miso in the freezer, and the only 'small complaint'
This time, I'm talking about liquid miso.
The other day, I bought a 6-variety tasting set of Marukome liquid miso during an Amazon sale. It was a little over 1,500 yen at the sale price.
Actually, I have a complaint about how 'hard it is to dissolve' miso.
The thing is, I've been storing the miso I buy at the supermarket in the freezer for a while now.
If you want to store it for a long time, freezing is recommended.
There is no need to thaw it, and you can use it just as you would if it were stored at room temperature or in the refrigerator.
The benefits mentioned above, plus being able to free up space in the frequently used refrigerator, are also great.
The wall of 'the hassle of dissolving' that even a miso muddler couldn't solve
Certainly,
there is 'no need to thaw' when dissolving frozen miso in hot water, but...
it just doesn't dissolve easily, you know?
I use a miso muddler when dissolving miso.
When you insert this into the miso container, you can scoop up about 2 tablespoons of miso.
Then, I put the muddler with the miso into the hot water with the vegetables and stir it around, but the miso doesn't dissolve easily.
When I'm hungry, I stir the muddler vigorously, and sometimes the miso ball falls to the bottom of the pot.
This 'miso won't dissolve' phenomenon is a subtle source of stress in our busy modern society.
The savior is 'liquid miso.' The speed at which it blends into hot water is surprising.
When I thought that, the liquid miso set looked like a savior.
It dissolves into hot water instantly!
It doesn't even clump.
Just squirt the liquid miso into a measuring spoon.
In our house, we add four tablespoons of miso to one liter of hot water with ingredients.
The peace of mind knowing I can eat it tomorrow if I make a big batch!
Just by lightly stirring the liquid miso in the spoon, it dissolves instantly.
Even on tired nights, I can quickly make miso soup and get plenty of vegetables.
I'm truly grateful for it.
It's convenient, but is it missing that last bit of 'depth of flavor'? The solution
There is one point that bothers me.
With just liquid miso, the richness of the miso is lacking.
I can taste the 'saltiness,' but it feels like it lacks 'depth' of flavor.
It feels like it lacks that punch.
Even though it's convenient because it dissolves quickly, miso soup made only with liquid miso is a bit light.
So, I tried adding one tablespoon of regular miso to the liquid miso.
It's delicious!
It really has the depth of miso, too.
The '1:1' ratio of liquid to solid miso reveals the golden ratio for time-saving and richness.
Liquid miso provides the foundation as the 'ultimate dashi.' Solid miso provides the 'aroma and richness.'
This division of labor allows you to achieve both time-saving and great taste.
For example, like this time, adding a tablespoon of miso to the liquid miso.
If you have more time, you could add liquid miso and solid miso in a 1:1 ratio.
Adding a little bit of miso increases the depth of flavor, and I think it also makes the most of the dashi flavor in the liquid miso.
With the help of 'dashi,' enjoy a bowl that gently satisfies both your heart and stomach.
Every season, hot pot used to be my go-to during winter.
This season, the classic style of freshly cooked rice, miso soup, a main dish, and a side dish has become my staple.
Warm miso soup soaks into a chilled body, and you can enjoy plenty of seasonal vegetables.
Let's enjoy such miso soup easily and deliciously.
Lately, I've been a fan of Fundokin miso. This sweet and nostalgic flavor.
Supplement: What is the difference between solid miso and liquid miso?
This blog post summarizes the differences between miso and liquid miso.
The advantages of solid miso are its rich flavor and high nutritional value.
The disadvantages are the effort required to dissolve it and the difficulty in adjusting the amount.
The advantages of liquid miso are that it is convenient and suitable for quick cooking.
The disadvantages are that it may have less flavor than solid miso and sometimes contains additives.
It is not about which is better or worse, but rather about using them wisely depending on your cooking time and fatigue level.
Finally.
There was an article on how to identify 'authentic miso'.
The key to identifying it is simple: choose a product that is additive-free and has a 'breathing valve' that allows gas to escape.
When I choose miso, I also try to pick products with the simplest possible ingredients.
The identification method above is very simple.
It seems like a good guideline.
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