Miso soup of the day: “Akadashi” with tofu and nameko

Tofu and nameko (tiny sticky mushroom) miso soup is one of the most basic and popular Japanese recipes. Although any type of miso pastes goes well with these ingredients, you can make it special by using “Hacho miso” paste, a specialty of the Tokai region of Japan. The taste, color and smell are different because its manufacturing method is unique. Contrary to its appearance, Hacho miso contains less salt and is rich in arginine that improves the circulation and strengthens the immune system. It is said that the famous shogun, Tokunaga Ieyasu (1543-1616) loved this miso and it contributed to his strength and longevity. He lived until he was 75 when the average life expectancy was 37-38!

The miso soup made with Hacho miso is called “Akadashi”. When you make “Akadashi”, it’s recommended to use a thick broth and carefully dissolve the firm paste into the soup.

If you get Hacho miso, you can make lots of Nagoya’s characteristic dishes, such as Miso-katsu, Miso- nikomi-udon, Doteni and so on.

To learn more, visit the website of Aichi Miso Tamari Shoyu Cooperative Society.

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