Thanks to the global rise of Japanese food, most people have at least heard of miso soup, and miso paste has become much easier to find outside Japan. What’s less well known is that miso isn’t a single product — it’s a broad category, and the type used changes the flavor of the soup as much as anything else in the bowl.
Miso soup also isn’t tied to one meal of the day; it shows up wherever it’s available, from set meals at restaurants to hotel breakfast buffets. What goes into the bowl varies enormously by household and region, and tracking those differences while traveling is a genuinely fun way to explore local food culture.
There’s also one detail that makes or breaks a homemade attempt at the real thing — something a lot of people skip entirely, assuming the soup is just vegetables and miso.
Medium:
Want to know the different types of miso, which regions favor which style, and the one ingredient that actually makes homemade miso soup taste authentic? Read the complete guide on [ Medium →]
Recommended gear for this:
:
This post contains Amazon affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you.
Comments