Umami Blog
In this section you will find useful news, tips and recipes!
A few words about Miso
Miso, a pasty substance made from fermented soybeans, wheat or rice, is deeply rooted in Japanese cuisine and culture. Although today we mostly know it as a key ingredient in miso soup, its origins and use date back centuries. The original forms of miso come from China, where similar pasty substances are made from fermented grains and soybeans. Hatred arrived in Japan in the 7th century AD. through Buddhist monks and there it found a way to evolve and adapt to local tastes.
Recipe: Miso soup
Miso soup is much more than just a hot drink: it is a culinary experience that embodies the philosophy of Japanese cuisine. The combination of the deep and rich flavor of miso with the softness of tofu and the lightness of fresh onions creates a soup that is both nourishing and healing. Whether you're a fan of Japanese cuisine or just looking for a way to add miso to your diet, this recipe will transport you to the heart of Japan with every sip.
Shoyu: The Liquid Gold of Japanese Cuisine
When we talk about Japanese cuisine, shoyu, or Japanese soy sauce, occupies a special and irreplaceable place. But what exactly is shoyu and how can you use it to enhance your dishes?
Miso and Shoyu: The twin harmony of Japanese Taste
At the heart of Japanese cuisine are two basic components that give depth, flavor and character to many dishes: miso and shoyu (soy sauce). Together, these two "culinary treasures" combine to create amazing tasting delights.