miso is a traditional japanese seasoning made from soybeans. boiled soybeans are fermented with mold (Aspergillus oryzae) for many months or more. japanese people use it for cooking for many hundred years. especially miso soup is a common dish and essential for japanese.
we sometimes dip fresh cucumber in miso and eat it. we call it moro kyuu.
today i tried some other vegetables with 2 homemade misos from my friends.
and ate with organic brown rice.
miso is produced by microorganisms and uses less energy. if you use pressure cooker to boil soybeans, you can save energy more.
ingredients
organic homemade miso
cucumber
white radish (daikon)
carrot
organic brown rice
