Flavor enhancement can be divided into sweet and salty flavors, and colors can also be divided into red, black and white. For the Japanese, as long as there is rice in this meal, they will definitely drink a bowl of miso soup. Even Japanese primary school students learn table manners from the first bite of miso soup. In Japan, you usually have a bite of miso soup first, then rice, and finally a third bite of vegetables.
Ajisen is a very popular sauce in Korea and Japan. In Japan, many families use miso to flavor. Ajisen is mainly made of soybeans and can be cooked with meat to make soup. Friends who like to eat Japanese food, don't miss Japanese miso soup ~ let's learn how to make Japanese miso soup now. After the severe cold, beans and rice are just harvested in autumn, and the temperature is low, which can inhibit the reproduction of miscellaneous bacteria, while the really needed flavor can be slowly fermented and the taste is stronger. The ratio of beans, koji and salt is 1: 1:0.4. More salt, salty but easy to preserve. Natural salt should be used as the salt.
This is the raw material of bean paste. It is estimated that the Japanese can't wait to eat bean paste, so they eat the raw materials. In my hometown, it is a fermented soybean. I have eaten that, and I have been to Japan to eat natto. I feel that the two tastes are the same, that is, the bean paste is dried, and then the taste of Ceng Wei is the same. I think it was made of natto.