Miso Shiru

(miso – soybean paste, daikon radish, lettuce, wakame seaweed, funori seaweed, enoki mushrooms, shimeji mushroom and dashi-broth)

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Miso Shiru

The MISO SHIRU (miso soup) served at Domo Restaurant is unlike the miso shiru served at other Japanese restaurants. Authenticity and the special care of Domo chefs are demonstrated in this Japanese favorite. At Domo, miso shiru broth is prepared from scratch daily with at least five ingredients &emdash; lettuce, daikon radish, shimeji mushrooms, wakame seaweed and funori seaweed. A true miso shiru is complete unto itself. It can be both a soup and a side dish and partners perfectly with the traditional Japanese rice served with most meals. Guests at Domo appreciate this traditional accompaniment for its balance, wholesomeness and delicious taste.

Detailed in “The Folk Art of Japanese Country Cooking: A Traditional Diet for Today’s World,” chef/owner Gaku Homma recalls making miso (soybean paste) as a child. It was his job as a youngster to crush the boiled soybeans used to create the mild paste that’s a staple in many traditional Japanese dishes and soups. It was not so long ago that every Japanese household made miso at home. Each family had its own special recipe that was handed down from generation to generation. Sadly this tradition is disappearing in Japan with miso paste readily available in local markets, however, you some rural families continue to practice this ancient tradition.
       
Miso is made primarily from soybeans and salt. Rice, barley or wheat are occasionally added to create a variety of different flavors. Traditionally, a family would make a large quantity of paste (enough to supply the family for one year) and then set it aside to ferment. The high sodium content in miso is necessary for promoting the activity of a certain type of good bacteria and controlling the growth of unwanted bacteria, as well. Many variations of miso are made by varying the duration of fermentation and ingredients. Making miso is considered an art in Japan, the equivalent of making wine or cheese in Western countries.

The influence of Western culture is drastically changed the traditional breakfast of miso shiru and rice in Japan. Where miso shiru and rice used to be served, toast with butter and jam, ham and eggs, milk or orange juice and coffee are commonly seen on the breakfast table today. Miso shiru is still commonly served with most other meals in Japan and reflects the skill of the chef who prepared it and the region where it was prepared. The miso shiru and rice served at Domo are always welcomed with a smile by travelers from Japan who are comforted by this familiar dish served with such care at Domo.

By the way, when ordering Japanese food, asking for miso shiru is not the same as asking for “miso.” If you want miso soup, it is correct to use the full name, “miso shiru.” If you order only “miso,” you might get a spoonful of miso bean paste instead of a bowl of soup. All of the miso used at Domo is USDA certified organic for the most in healthful benefits.

One serving of MISO SHIRU provides approximately:
40 calories (2%),  6 grams carbohydrates (2%), 4.3 grams dietary fiber (17%),  1.9 grams protein, 0.6 grams fat, 0 % cholesterol,  1% Vitamin A, 20% vitamin C, 10 % potassium, 17 % sodium, and 1% calcium.

Supplier: Shamrock, Nishimoto Trading Co., True World Foods, H-Mart Market
Product origin: Japan, USA, Mexico