Do you know miso soup?
Do you know misoball?
I will introduce misoball
- 1 Nutrients and effects of miso balls, a fermented food for a healthy gut
- 2 Rice, miso soup and pickles are three sacred treasures
- 3 1,Cut 2,Mix with miso 3,Shape into balls
- 4 Let’s make MISO BALLS!
Nutrients and effects of miso balls, a fermented food for a healthy gut
Miso paste is a great source of protein
Miso paste has always played a big role in supplementing protein in the Japanese diet.
Soy beans are often called “meat of the fields,” because it contains 9 types of essential amino acids. By adding Koji mold to steamed soy beans, approximately 160 kinds of microbes including yeast fungus and lactic acid bacterium work to breakdown the protein into amino acids turning the soybeans into miso. Miso is an excellent example of fermented food and a great source of protein which is easily digested and better absorbed into the body compared to soybeans.
Rice, miso soup and pickles are three sacred treasures
From old proverbs that say “Drinking miso soup in the morning gets rid of poison” and “miso keeps the doctors away,” we have known the magnificence of miso.
Rice lacks in lysine, one of the essential amino acids, but soy beans contain a high content
of lysine, so eating rice with miso soup is the perfect combination!
Recent studies have shown that the salt content of miso soup does not have any negative effects on blood pressure but rather said to decrease vascular age.
1,Cut 2,Mix with miso 3,Shape into balls
step1・Cut the dried ingredients into bite-size.
step2・Mix the ingredients in the misoMixing 2 different types of miso (rice miso and soybean miso) can adjust the hardness and improve umami.
step3・Shape into balls
By using plastic wrap or your hands, roll the miso into balls. 12~13 grams for 150cc of hot water
Let’s make MISO BALLS!
For MISO BALL, please choose miso that has been made in the traditional way!
Today we will mainly use blended miso (fermented with rice and barley koji mold). Mixing 2 kinds makes miso soup taste better.
【Ingredients】(yields 10 balls, 150 cc of hot water per miso ball)
-100 grams miso (i.e. blended miso: soy bean miso 8:2)
-10 grams Nekobumanma (condiment that has bonito flakes and seaweed)
-10 grams dried wakame
-5 grams dried kiriboshi daikon radish
-topping ingredients (sesame, seaweed, fu (wheat gluten) )
20~30 grams of dashi or toppings should be mixed into 100 grams of miso.
80 grams of blended miso/ 20 grams of barley miso aged 3 years/10grams kiriboshi daikon/ 10 grams dried seaweed. The miso balls can be 12 grams each.
1.Mix all the ingredients together
2.Shape into balls so they are 12~13 grams each
3.Decorate with toppings of your choice
4.Pour 150 cc of hot water over 1 miso ball to make miso soup
The miso balls can be refrigerated for a week, or be kept in the freezer for a month. When frozen, be sure to thaw to room temperature before pouring hot water. To avoid lowering the temperature of the miso soup, dissolve the miso ball with a little bit of hot water, then add the rest of the amount. *Using white miso makes light miso soup, using more soy bean miso makes it deeper in taste.
Choose toppings to decorate your miso balls!
Decorate your miso balls using different toppings. You can put the ingredients inside the miso balls as well!
Choose your own toppings such as curry powder (with a little bit of oil to enhance the aroma), crushed almonds or peanuts, seaweed, sesame seeds, etc. and enjoy!
[voice icon=”http://ureshi-gohan.com/wp-content/uploads/2017/06/3-ureshi-2016.jpg” name=”Mayumi” type=”r”] Instructor :Mayumi Kotsubo
Food coordinator. Through MISO BALL, teaches the deliciousness and easiness of miso sould and shows how interesting Japanese food can be.
If the miso itself is good, it does not need broth. Miso is made from soy beans, koji mold and salt. Please choose real miso made only with these ingredients.
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