There are no people in the Northeast who don't know about miso, and I don't think there is anyone who hasn't eaten miso, because miso is a non-staple food that people in the Northeast can't leave in their lives. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

In the past, every household in the Northeast made miso, but I haven't heard of anyone who doesn't make miso. Nowadays, there are very few families in the city who make miso anymore, one is that young people in the Northeast no longer know how to make traditional miso miso, and the other is because the miso is now mechanized and sold in bottles and bags, so there is no need for people to bother making miso on their own.

The most fundamental reason is that the cost of making soybean sauce is high, and in order to reduce costs, the manufacturers that produce soybean sauce have changed to corn to make soybean sauce, and the soybean sauce made from corn has a bad taste and impure taste, and the other is that it is not nutritious. Even if the miso is labeled as made with soybeans, it is not 100% made from soybeans, and soybeans are just a part of the miso. That's why people feel that the miso they bought from the store doesn't taste right and doesn't taste good.

Miso is a specialty of Tohoku, and the reason why miso is a specialty of Tohoku is because soybeans, the raw material for making miso, are a specialty of Tohoku.

In the past, as soon as autumn came, every household began to make the soybean sauce, first washing the soybeans, and then using a large iron pot to cook the noodles, the time to cook the soybeans was about two or three hours, and it needed to be simmered. The boiled soybeans should be mashed, this process is very laborious, not easy to pound, it needs a good body and strong people to do, and a large pot of boiled soybeans also needs a few hours to complete.

The mashed soybeans are detached into blanks, which are rectangular blocks with a length of about a foot and a width of about half a foot. Then wrap it tightly in paper and put it in a dry and ventilated place in the house. This kind of wrapped rectangular boiled crushed soybean blank is called a miso cube, so teachers in the Northeast school often scold the head of a student who does not study well for being a miso cube head, which means that the student's head is dead, does not turn, and is stupid.

The finished miso cubes will be put until May of the following spring, and then the miso will be officially made, that is, the real start of making miso in the sauce jar, and the Tohoku people call this procedure the lower miso.

The first thing to do is to open the miso that has been wrapped for a winter, and rinse off the insects in the cracks with water, which usually should not be insects, unless it is not tightly wrapped, and an important reason for not wrapping tightly is that there is less paper and no wrapping. Why don't you use more paper? Because without paper, that's the times.

The rinsed miso cubes need to be broken into fist-sized pieces. After cooling, pour it into the jar, then pour in the water, much more water than the crushed miso cubes, and then add the appropriate amount of large grains of salt. Then seal the sauce jar with paper, and put the sealed sauce jar in the outdoor garden to let the sun shine. The purpose of this is to allow the miso to ferment, and the fermentation process takes about ten days.

When the fermentation is almost done, open the seal and pound the sauce with a miso rake. The miso rake is made of wood, a round wooden stick with a small rectangular plank the size of a palm nailed to one end. Every day, the sauce should be pounded for ten minutes, and it is usually fermented for more than ten days after unsealing, and it can basically be eaten. But that's not all, the sauce still needs to be pounded every day, and the miso is still fermenting every day, which is a long-term process that lasts almost all summer.

In this process, if the sauce jar is not well protected, maggots will be born, and maggots will climb up along the wall of the sauce jar when they grow to a certain length. But the maggots are not harmful to the human body, they are just uncomfortable to look at. Therefore, there is a common saying in the Northeast, that is: maggots in the sauce jar do not bite and itch. This phrase usually refers to people who are annoying. Bai Yang also vividly compared the Chinese to maggots in the sauce jar, saying that the Chinese will only climb in such a small world as the sauce jar, and arch each other randomly.

Korean miso, which is very fashionable now, is not the same as Tohoku miso, but Korean miso is a branch of Tohoku miso, which was passed over from Tohoku hundreds of years ago, and was transformed into what it is now after being spread to the Korean Peninsula. The miso made by the Koreans in Yanbian is a typical Northeast miso but it also has a different taste from the miso made by the Han people in the Northeast and has national characteristics.