The Fascinating Origins of Miso Soup: A Culinary Journey by Trevor Corson
In his exploration for the book The Story of Sushi, author Trevor Corson uncovered a surprising fact: soy sauce is actually a byproduct of miso. Intrigued by this revelation, Corson, who has a deep passion for miso, sought to delve into the traditional fermentation methods behind it. His quest led him to visit a miso production facility and gather authentic ingredients to craft his own version at home. We invited him to share his experience—thank you, Trevor!
Words and Images by Trevor Corson
During my three-year stay in Japan, I indulged in countless bowls of miso soup without truly understanding its essence. I naively assumed it was derived from some mythical “miso plant” or perhaps even an imaginary “miso bird,” akin to a Japanese chicken. The reverence with which the locals treated miso suggested it was something extraordinary—almost divine. Whenever I visited Buddhist temples or Shinto shrines, I half-expected to find some hidden representation of this revered ingredient among the sacred artifacts—but alas, none appeared.
It wasn’t until I dedicated an entire book to Japanese cuisine that I finally unraveled the mysteries surrounding what is known as misoshiru (miso soup). Now transformed into an enthusiastic purist regarding this dish, I’ve sworn off instant mixes and generic store-bought miso entirely. When it’s time for me to prepare my soup in New York City, I approach it with utmost respect and authenticity—metaphorically donning Zen robes as I embrace the meticulous art of crafting true miso soup.
The Foundation: Seaweed
True miso soup begins not with miso itself but with seaweed—a crucial component known as dashi. This fundamental broth forms the base for many Japanese dishes including our beloved soup. To create dashi, start by placing sheets of dried kelp (konbu) into cold water; for larger batches, use about eight cups of water along with 5-7 pieces of konbu broken into smaller sections.
Heat on medium while keeping watch over your pot; you want the water just shy of boiling—a process that takes patience.
Traditionally speaking, boiling is discouraged when making dashi because many chefs believe that high heat can release bitter compounds from kelp; others disagree on its significance but caution remains wise since boiling can destroy beneficial enzymes present in live miso later added.
Unlocking Umami
As your kelp warms up slowly in water, it releases rich flavors essential for umami—the savory taste discovered by Japanese chemist Kikunae Ikeda back in 1908 when he identified glutamate within kelp as responsible for this deliciousness we now recognize globally (often labeled MSG). So next time you enjoy your bowlfuls at home? Remember that nature provides us with its own form of umami through wholesome ingredients like these!
While some vegetarian chefs might opt solely for kelp broth as their base (and they exist!), most traditional recipes incorporate fish elements too—specifically bonito flakes made from skipjack tuna—which adds depth without overpowering other flavors present within each bowl served up hot!
Crafting Bonito Flakes
To produce these flavorful flakes requires quite an elaborate process involving skilled artisans who smoke skipjack tuna over several weeks before fermenting them under controlled conditions using mold cultures! After months spent drying out completely until they resemble ancient wood shavings—they’re then shaved down finely creating what we call katsuo-bushi—the secret ingredient elevating any good bowl beyond expectations!
I typically set aside two cups worth ready-to-go once my kelp has infused flavor adequately during heating stages leading us closer towards finalizing our masterpiece here today…
The Artistry Behind Miso Production
Miso itself—a fermented blend primarily composed from rice/soybeans—is another vital element needed when preparing authentic versions! It’s fascinating how much artistry goes behind crafting quality varieties still made traditionally today such as those produced at South River Miso located nestled away amidst Massachusetts’ hills where apprentices learn age-old techniques passed down generations long gone…
Before diving deeper into preparation steps ahead—I also prep tofu beforehand using simple tricks shared amongst friends ensuring maximum absorption potential later on during cooking phases ahead!
Once everything’s prepped accordingly—it’s time we return back towards stovetop where magic happens next…
Final Steps Towards Deliciousness
With our dashi ready after straining out solids—we’ll keep heat low while carefully whisking clumps together mixing well before returning blended mixture back inside pot allowing flavors meld beautifully together harmoniously throughout cooking duration remaining mindful never letting boil occur again post-mixing stage either…
Finally adding cubes alongside sliced leeks/spring onions right before serving ensures freshness shines through every bite enjoyed afterwards too! And don’t forget sprinkling dried wakame seaweed atop bowls just prior pouring steaming liquid over top allowing them expand instantly upon contact creating delightful textures experienced firsthand upon tasting each spoonful thereafter…
Voila! Or should we say “dekimashita!” This homemade creation far surpasses anything found elsewhere thanks largely due unpasteurized varieties sourced directly nearby enhancing overall experience immensely compared typical offerings available commercially instead…
Often times though—I take things further still incorporating buckwheat noodles sautéed greens topped off shredded nori finishing touches bringing everything full circle completing satisfying meal altogether effortlessly achieved simply utilizing leftover broth stored previously awaiting next culinary adventure waiting patiently around corner always ready whenever hunger strikes again soon enough thereafter too…
Indeed there exists something special about right kind prepared properly—it deserves recognition akin temple dedicated solely honoring such delicacies crafted lovingly within kitchens everywhere across globe alike celebrating traditions cherished throughout history spanning centuries past till present day continuing onward forevermore enriching lives daily one sip at time enjoyed thoroughly relishing moments shared amongst loved ones gathered round table sharing stories laughter memories created lasting impressions forever etched hearts minds alike reminding us all why food matters so deeply connecting people together ultimately forming bonds stronger than ever imagined possible truly magical experiences unfolding naturally every single day lived fully embracing joys life brings forth endlessly inspiring journeys taken along way discovering new horizons waiting patiently just beyond reach beckoning adventurers forth daring explore unknown territories yet untamed awaiting discovery anew always inviting curiosity reignite passions ignite flames creativity spark joy hearts souls alike illuminating paths forward guiding travelers onward toward brighter tomorrows filled hope promise endless possibilities await discovery journey continues unabated forevermore…