Miso, what is it and how does Ejji use it?

Miso is used in many Japanese or Chinese style meals, the most common one you see in a restaurant is “Miso Soup”. Many people don’t even know what miso is and just order it because it tastes good. But, don’t you want to know what you’re actually eating?

What is miso?

Miso is a paste which is made from a mixture of soybeans, sea salt and koji (a culture called aspergillus oryzae, made by growing fungi on cooked grains). The mixture is then fermented for up to 3 years! Although miso is high in sodium, it is also rich in ezymes and has many beneficiaries including vitamin-B, and probiotics for your intestines.

Miso at Ejji

At Ejji, miso is one of the main ingredients used for our miso corn broth. The cobs of corn are simmered or boiled for hours, which helps break down the cob and extract all the flavor. The miso is then added and creates the creamy broth.

Chef Ten making Miso broth at Ejji

Photo: Chef Ten removing corn cobs from broth

The broth is used for one of our most popular dishes on our menu, Miso Ramen. The dish includes our homemade miso corn broth, thin ramen noodles, topped with shallots, corn, bamboo shoots, enoki mushrooms, green scallions, and a poached egg.

Miso Ramen

Miso Ramen

Photo courtesy of Beth Morgan, our recent Instagram Contest Winner


 

See what else is on our menu here!