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『料理のmini-知識』味噌怎麼選?

MASAの一言 | 簡易料理食譜

教課中很多次提到的詢問. ” 味噌怎麼選? “在日本有賣很多種. 在海外也比之前買得到的種類越來越多..有一個不錯的想法..

是..常備兩種不同顏色的味噌. 紅味噌(such as, 仙台味噌) &白味噌(such as, 西京味噌)兩種味噌的製作地點越遠越好.比方說,,一種是東北部做的,另外一種是西部或南部做的”混合用”

Here’s 簡單解釋紅跟白味噌哪裡不一樣.
紅味噌成熟期間比較久. 味道比較重=高鹹度. 豆的成熟香味比較多.
白味噌成熟期間比較短味道比較溫和=鹹度比較低, Creamy
*但是白味噌味道不一定全部都是甜的. 像信州味噌雖然顏色白色但是算是鹹的味噌.on the other hand,有的紅味噌也會有甜味的喔…

兩種都有好處. 要做什麼口味的味噌湯可以調整紅跟白味噌的比率.比方說.. 夏天常會流汗. 味道可以重一點=紅味噌多.冬天可以做甜甜濃郁味的湯=白味噌多.

像照片的樣子兩種裝在一起.
用湯匙挖時候可以調整比率.
中間挖就有 half&half blend miso!
o(^◇^)o 合わせ味噌~♪

有關這個料理的食譜

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迴響 (關閉):17

jackie 13-05-30 (Thu) 17:14

請問味噌是不是不可煮太久？

MASA Reply:
June 16th, 2013 at 2:53 pm

Hi jackie!
沒錯! 煮太久味噌的風味跑掉!

Phyllis 13-06-20 (Thu) 13:46

可以去那買你的書

MASA Reply:
July 7th, 2013 at 6:31 pm

Hi Phyllis!
書店(包括網路書店) 都有賣喔! 謝謝!

meimei 13-07-01 (Mon) 19:24

可以請問一下通常味噌可以放多久呢?
我常常沒辦法在它的賞味期間煮完，可以即使過期了我煮了味道還是ok,也沒有發生過肚子痛等事，只是味噌的形狀會變得比較糊(包裝裡的味噌)@.@

謝謝~

MASA Reply:
August 4th, 2013 at 2:17 pm

Hi meimei!
味噌本來是保存食品. 可以放很久.
但是有衛生局的規定還需要設定賞味期間
如果表面有變色,乾燥,挖掉. 中間的部分還可以用.
要不然分少量冷凍保存也是不錯的方式.

Sandra 13-11-04 (Mon) 18:22

Any chance to set up cooking class in Hong Kong? We rarely have Japanese cooking classes especially an enjoyable one like yours.

Thank you.

Sandra

MASA Reply:
December 15th, 2013 at 2:34 pm

Hi Sandra!
Of course! I would very much like to!
see if I ever get any chance to go to Hong Kong!!

Wen 13-11-05 (Tue) 1:12

I’m confused now. So how do I determine whether the white miso is sweet or salt? Thanks for ur time.

MASA Reply:
December 15th, 2013 at 2:39 pm

Hi wen.
See where it’s made in (west part of Japapan) and look for words package saying 京,京風,西京,
they are all sweet miso!

yoyo 13-12-18 (Wed) 15:59

請問MASA 先生，食譜裡面常常要用量匙去挖(?)味噌，挖好了之後常常不知道怎麼弄出來而不會有殘留，放到調好的醬料理也無法溶掉，而且食譜裡常常要一次好幾匙的味噌。
類似的還有美乃滋(マヨネーズ)，請問都是怎麼處理的呢?

MASA Reply:
January 19th, 2014 at 3:15 pm

Hi yoyo!
最簡單挖好用手指拿出來..^^;
要不然用小刮刀. 跟其他調味料混合時候
可以用小攪拌器攪拌~!

唐珞诗 14-02-15 (Sat) 14:00

MASAちゃん好可爱呀，不知是否可以抽时间写个肉じゃが的烹饪教程，谢谢。

唐珞诗 14-02-15 (Sat) 14:05

MASAちゃん的文字風格好可愛呀，我想真人也一定充滿魅力吧，不知是否可以抽時間寫個肉じゃが的烹飪教程，抱歉第一條留言忘記用臺灣字體，所以重新寫了一條，謝謝。

Fiona 14-06-01 (Sun) 15:50

请问哪里产的白味增偏甜适合冬天呢？另外，偏甜的味增是因为加了sugar的原因吗？谢谢

MASA Reply:
July 6th, 2014 at 10:44 am

Hi Fiona!
可以選西部(京都)的白味噌.
甜味的原因不是加入糖. 因為加入鹽巴分量跟紅味噌少很多. 所以發酵後甜味比較明顯出來.

Jacqueline 14-10-09 (Thu) 6:51

請問甜味噌包裝是否一定會寫上白味噌、京、或西京等字眼？我買了信州味噌，看它顏色偏淺的，用來煮味噌魚適合嗎? 我怕它會太鹹..
Thank you!

MASA Reply:
November 2nd, 2014 at 3:40 pm

Hi Jacqueline!
信州味噌也可以用. 只要醃的時間稍微短一點,或加入砂糖補多一點甜味就好了! ^^v

咪咪 15-01-09 (Fri) 13:55

請問..如果我想做辛味噌的話

比較適合用赤味噌嗎?

MASA Reply:
February 8th, 2015 at 10:19 am

Hi 咪咪!
對. 紅味噌的味道比較重
做辛味噌也適合!

Angie 15-04-03 (Fri) 1:57

Hi Masa,

This is Angie, Paul’s wife, how have you been?
We’ve moved back to Canada for quie a while, and I have been following lots of your awesome recipe, thanks for being there :)
Just got s question here, I’m making your 胡麻味噌馬鈴薯燉肉，but I’ve only got red miso sitting in my fridge, can I just use it instead of mix it with the white? Do I need to add sugar in? and does the red miso also go well with the white sesame? Thank you so much :)

MASA Reply:
April 3rd, 2015 at 1:09 pm

Hi Angie!
I’m so glad to see your comment!
We all miss you very much…
about miso, yes you CAN use red miso instead.
but, it may content more saltiness. you may want to start with less amount.
and then add little bit more at the time as you are making subtle adjustment.
increasing sugar amount is another way to neutralize the miso’s sharp saltiness.
you can try either way or may be both..
sesame can go really well with any type of miso!
OH,,, and just let you know I have established another website in English!
Still working on translations,, not much content as in Mandarin.
I know you read Mandarin but if you feel more comfortable in English or know some one
who are interested in cooking, both are very welcome to visit!
here’s the URL: masaabc.com
hope you like it! Keep in touch ; )

angela 15-04-09 (Thu) 5:42