Mayelana noMiso:
I-Miso unamathela noma i-soy bean unamathela yi-condiment ebalulekile ekuphekeni kwaseJapane. I-Miso yenziwe ngokuvotela ubhontshisi we-soy nosawoti kanye ne- koji , okuyizinhlamvu ezikhuliswe njengelayisi, ibhali, nobhontshisi besoya.
Nakuba i-miso ivame ukusawoti, ukunambitheka kwayo nokunuka kwayo kungahlukahluka kuye ngezici eziningi, kufaka phakathi isithako esiqondile kanye nokuvuthwa okusetshenziselwa ukukhiqizwa kwayo. Kukhona izinhlobo eziningi ezihlukahlukene ze-miso ezinamathuba amaningi ahlukene uma kuziwa kokunambitheka.
I-soy bean bean is vitamin- ne-mineral-rich and high in protein futhi isetshenziselwa izitsha zanamuhla nezendabuko eJapane.
Izinhlobo:
Kunezinhlobo eziningi ze-miso ezitholakala ezifundeni ezahlukene eJapane. Umbala ungaba mnyama noma ukhanyise, futhi ukunambitheka kungaba mnandi noma u-saltier. Izinhlobo ezivamile kakhulu ze-miso yi-shiro (emhlophe) i-miso ne-aka (ebomvu) i-miso. Izinhlobonhlobo ezimhlophe azizona zimhlophe ngempela, kodwa ziluhlaza okwesibhakabhaka futhi zinomusa omuhle. Izinhlobo ezibomvu zinombala omnyama futhi zithi zibe nama-flavour ezinomsoco. I-Shinshu miso (i-miso ensundu eyenziwa eShinshu esifundeni) kanye ne-inaka miso (ibhali miso) nayo iyathandwa. Misa i-miso, okuyizingxube zezinhlobo ezingafani ze-miso, ezidayiswa kakhulu ezitolo.
Isebenzisa:
EJapane, i-miso isetshenziselwa isobho kuphela kodwa futhi nokudoba izinhlanzi, izitsha zokugaya, i-ramen, ama-pickle, nokuningi.