Abstract

You can make homemade miso anytime from a small amount in two weeks!

“5 times the amount koji (malted rice) Miso” has been handed down for more than 20 years at miso-making classes in Kyoto.
Includes tips on how to make it, recipes using "5 times the amount koji miso", and health benefits.

The "5 times the amount koji miso" introduced in this book is a healthy and flavorful miso that Atsuko Matsuda, a Kyoto-based miso-making instructor, has been teaching in her classes for over 20 years.

It has a natural richness and flavor because it is prepared with plenty of koji, and is excellent not only for miso soup but also for use as a versatile seasoning for various dishes and sweets.

TABLE OF CONTENTS

5 times the amount koji miso is amazing here!

Chapter1:The Basics of 5 times the amount Koji Miso
Let's make 5 times the amount koji miso


The Story of Miso

Chapter 2: The Power of Koji Miso, "5 times the amount " Better for Your Body
Improved intestinal health and immunity

Miso Q&A

Chapter 3: Delicious recipes with 5-fold malted rice miso
Eating miso
Dip vegetables in miso / Spread on bread / Spread on tofu

Mix miso
-Honey Miso
-Garlic miso / Mellow mustard vinegar miso
-Oba Miso / Ginger Miso / Yuzu Miso
Curry Miso Dip - Nut Miso - Ginger Miso - Yuzu Miso

Miso soup
-How to make kombu dashi (kelp stock) for 5 times koji miso soup
Miso soup - okra and tomato with somen noodles
-Miso soup with yam and nameko mushroom
-Myoga and cucumber with hot spring egg
Cold soup of cucumber
-pork miso soup with wax gourd and yuzu pepper
Miso soup - tofu and lettuce
Miso soup - Chinese cabbage kimuchi and shimeji mushrooms
Miso soup - potato and green asparagus
-Japanese Gochujang Soup with Scallion and Potato
-Japanese Gochujang made with 5 times malted rice miso

Main dishes
-Hamburger Steak with Miso Sauce
-grilled salmon with miso mayo
Miso pork chashu pork chashu -Kantan Miso Pork Chashu
- Deep-fried chicken wings with sweet and spicy miso
Pork Piccata with Negi-Miso

Side Dishes and Snacks
-Fried Carrot with Miso flavor
Fried Carrot with Miso flavor -Eggplant and Minced Chicken Meat
-Miso sauteed sweet pepper with soybean paste
Miso Tsukudani - Goya and Chirimenjako (Bitter gourd and baby sardine)
-Konnyaku Steak with Miso Butter
-Kabocha pumpkin and minced chicken wrapped in lettuce

Author’s Information

Atsuko Matsuda

Miso Concierge, Preventive Medicine Instructor Preventive Medicine Instructor, Kyoto Prefecture Certified Kyoto Eating Teacher,
Fermented Food Expert Level 1, Miso Sommelier, Miso Concierge®.
Representative of health salon “Chouetteria”.
Born in Hirakata City, Osaka Prefecture, she grew up eating handmade miso made by her mother who was a head nurse.

Hiroyoshi Inoue

Professor, School of Medicine, Keio University Doctor of Medicine and Doctor of Science. Professor, Faculty of Medicine, Keio University.
He has appeared on TV programs such as "Sekaiichi uketai jugyo"(Nippon Television) and "Asaichi"(NHK). The Best Teacher Hall of Fame at Keio University.