Traditional miso paste is one of the basic and important ingredients in Japanese cuisine. There is even a saying "Pay the miso seller, not the doctor" and every morning starts with a portion of miso soup. Pieces of silken tofu with a portion of seaweed, covered in miso paste broth. It's like an omelette for a Western diet in the morning. Miso is always included in the lunch too.
Miso paste is made from fermented soybeans with the addition of koji yeast (Aspergillus oryzae) and a minimum grain base of rice or barley. With the popularity of miso, pastas began to be made "fast" and we do not consider this option based on wheat. Rice is the most popular in Japan, we talk about it today and cook with it.
In addition to soy, koji, sea salt, and a leavened grain ingredient, pastas vary in color and amount of salt. This is influenced by fermentation time, temperature and length of aging. For a good traditional producer, this balancing process takes years: to bring out the perfect fermentation formula of soybeans and selected grains (rice or barley can take up to 30-40% of the composition) to obtain a sweet, salty, maybe even slightly earthy product with pleasant fruity notes. By intensity, miso pastes are divided into white miso, red miso, and mixed miso. My favorite is strong flavors, so red miso with a rice base.
- 2 tuna steaks (500 g)
- 1 tsp. dry ginger
- 4-7 cloves of garlic
- 2 Art. miso paste
- freshly ground black pepper
- coconut oil
Peel the garlic and squeeze it or grind it in a mortar with miso and dry ginger and pepper to a uniform mushy texture. Marinate the tuna for at least 20 minutes, better for 2-4 hours.
Fry on a grill or a pan with a thick bottom in coconut oil, without causing it to smoke. Fry to your taste: 1-2 minutes on each side is optimal for good fish.
Peel the garlic and squeeze it or grind it in a mortar with miso and dry ginger and pepper to a uniform mushy texture. Marinate the tuna for at least 20 minutes, better for 2-4 hours.
Fry on a grill or a pan with a thick bottom in coconut oil, without causing it to smoke. Fry to your taste: 1-2 minutes on each side is optimal for good fish.
