The tale of Tideford Organic’s fresh miso
Posted on 12th August 2016
We’re new to the world of miso – and we’re very excited about the journey ahead. Because our misos are the first fresh, organic unpasteurised misos (made with live cultures) to ever come to the UK market. And miso aficionados tell us they’re also much tastier than any of the other misos out there.
But why? Well, because most misos you’ll have come across will be perched on a supermarket shelf (not the fridge). That’s because they’ve got a very long shelf life – either as a result of being pasteurised, or because they have a high alcohol content which stops the fermentation process. This leads to discolouration and a much less intense flavour, taking away from their utter brilliance.
Tideford Organics’ fresh misos sit in the fridge. They’re bursting with richness and are a secret weapon when it comes to sprucing up cooking. Use them just as you would seasoning or stock powder – a little spoonful here and there. Need ideas? Take a look at our recipes.
A bit of miso history
Miso is a 1,300 year old fermented Japanese food made from soya beans, rice and salt. So it’s as old as the hills, and its legendary, savoury ‘umami’ flavour has been pleasing palates and reviving recipes for many a generation.
From the 8th-12th century, miso was a delicacy that only Japanese nobility got to indulge in. It then became a samurai staple right up until the 16th century, when it found its way into the diets of farmers, who began making their own miso soups. The calories in the rice and the nutrients in the miso meant these pastes were perfect for supporting the nation’s food requirements!
As wealthy merchants started to appear, the demand for high grade miso also rose, bringing about even more sophisticated recipes and better fermenting techniques.
Bringing miso into the 21st century
Today, miso is exported all over the world! Everyone wants a spoonful.
There are lots of varieties out there – everything from red to brown, white to yellow – and all have a slightly different taste and use. We’ve even developed a fresh soya-free miso, so that people with allergies can enjoy that wondrous umami too.
So… how is it made?
This miso can then be aged for many years or just a few months, depending on what you’re after. The darker the miso, the more alcohol it’ll contain and the longer the period of fermentation.
That’s why there are so many types of miso! Our fresh red miso has been fermented for longer, so has a richer, deeper flavour – and our fresh white miso has been fermented for 6 months, so it has a slightly milder, sweeter umami.