The manufacturer: Saikyo Miso Co.,Ldt.
The origins of the company date back to the 19th century: About 200 years ago, a sake brewer in Kyoto was commissioned by the then Japanese emperor to produce a particularly high-quality miso for the imperial palace using the sake he brewed. Since that time, the production of miso has been passed down from generation to generation.
Around 1830, the real power in Japan lay with the Shogun, who had his headquarters in the then Edo (now Tokyo). The emperor had been stripped of his power centuries earlier and had since lived isolated behind his walls in Kyoto. Without power, but with plenty of time, the imperial families of that era devoted themselves extensively to the arts - which of course also included the culinary arts. Thus, many of the best chefs in Japan showcased their skills in Kyoto. Therefore, the emperor's commission for a high-quality miso was a logical consequence of this.
During the Meiji Restoration, the Emperor finally moved to the newly established capital Tokyo. Consequently, the old capital Kyoto received the nickname Saikyou (western capital 西京), and the resulting name Saikyo Miso has been retained both for the product and the company to this day.
After the departure of the emperor, Saikyo Miso became increasingly popular among the residents of Kyoto, so that in 1897 a proper store was opened and this miso soon became known throughout the country.
Saikyo Miso as part of the Japanese New Year celebrations
Today, Saikyo Miso is an important part of Japanese cuisine, especially around the New Year period. Unlike in Germany, the New Year celebration is a family festival for the Japanese. Many people travel to their hometowns during this time and enjoy the few days off. The traditional New Year's meal (Osechiryouri) is often the focus of the first days of the New Year. Saikyo Miso is a fixed component of this.
The Production of Saikyo Miso
Like all types of miso, this one is also made from the basic ingredients rice (with koji), soybeans, and salt. What is special about the light Saikyo misos, however, is the pale yellow color and the sweet, mild taste.
The ingredients come from the Tamba region west of Kyoto. In particular, the Tamba Plateau has long been Kyoto's treasure trove for high-quality food. Nutritious green spaces, water from the Yura River, and suitable temperatures are the foundation for excellent vegetables.. Only the bright shiny soybeans are used to enhance the intense yellow color. The main reason forfor the
The striking difference is the cooking process. Unlike other misos, the soybeans are not steamed but boiled.
Another major difference compared to other misos in Japan is the distinctly mild and sweet taste. Unlike conventional misos, the ratio of rice to soybeans is 2:1. Accordingly, the koji content is also significantly higher, which is the reason for the sweetness of the miso. Due to a relatively short fermentation time and a low salt addition, the light Saikyo misos are also exceptionally mild.
In the production of Saikyo Miso, reliance is not placed solely on machines. Each time, the employees use their five senses to decide to what extent settings need to be adjusted in order to respond to differences in weather, temperature, and humidity. It is only through the harmony of human and machine that these outstanding misos can be produced.
Cooking with Saikyo Miso and Saikyozuke Miso
Saikyo Miso
Saikyo Miso is versatile. The most common use is certainly marinating. Ultimately, just like with regular miso, you can marinate almost any food with Saikyo Miso (see also Saikyozuke Miso). Certainly, the black cod marinated in Saikyo Miso is one of the most famous examples of this. In general, most types of fish, light meats like poultry and pork, or vegetables are suitable for this.
Saikyo Miso also has other uses. In addition to the classic miso soup, various types of soups, sauces, and dressings can be refined with miso. The flavor of Saikyo Miso is not necessarily decisive for the culinary direction; rather, it enhances the inherent flavor and adds umami. You still determine the final taste experience with other flavor carriers.
Saikyozuke Miso
This miso is mainly suitable for marinating, but it is especially good for that. Because the miso has already been specially seasoned with mirin, it is immediately readyagile.
Fish of all kinds, pork or poultry, and vegetables are very suitable for marinating with the Saikyozuke marinade.
For more detailed information on marinating - Click here -
Manufacturing process of the Saikyomiso im Detail
Saikyo Miso kaufen:
- Saikyo Miso 500 g
