#japaneseingredients — Public Fediverse posts

Our little quiz has ended, and almost all of you answered correctly: the least fermented miso is rice miso (Kome miso)!
But what is miso? #Miso (味噌) is a traditional #Japanese fermented seasoning made from soybeans, rice or barley, and salt, combined with kōji (Aspergillus oryzae). Used for over 1,000 years in Japanese cuisine, miso is a food rich in #umami , with deep, complex flavors and recognized nutritional and health benefits.

#food #JapaneseIngredients #Japanesefood

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Our little quiz has ended, and almost all of you answered correctly: the least fermented miso is rice miso (Kome miso)!
But what is miso? #Miso (味噌) is a traditional #Japanese fermented seasoning made from soybeans, rice or barley, and salt, combined with kōji (Aspergillus oryzae). Used for over 1,000 years in Japanese cuisine, miso is a food rich in #umami , with deep, complex flavors and recognized nutritional and health benefits.

#food #JapaneseIngredients #Japanesefood

1/3

Our little quiz has ended, and almost all of you answered correctly: the least fermented miso is rice miso (Kome miso)!
But what is miso? #Miso (味噌) is a traditional #Japanese fermented seasoning made from soybeans, rice or barley, and salt, combined with kōji (Aspergillus oryzae). Used for over 1,000 years in Japanese cuisine, miso is a food rich in #umami , with deep, complex flavors and recognized nutritional and health benefits.

#food #JapaneseIngredients #Japanesefood

1/3

#Miso is a traditional #Japanese seasoning made from fermented soybeans, often combined with rice or barley. It’s rich in umami and used in soups, marinades, and dressings. We will talk about miso in the next days, but today we want to test you: do you know which type is the least fermented?

#food #Japaneseingredients #japanesefood