The Cutting Edge of Miso

Now, we have been looking at some of the leading-edge trends, such as Relaxed Bear. However, today we are going to look at a bleeding-edge trend. Bored with ready-made miso soup, people are increasingly opting for custom-made miso. This lady is a miso sommelier.

She mixes different kinds of miso paste according to your requirements. It is important, she says, to understand, that the taste of the miso changes significantly when you mix the different types together.

There you go.

However, she also adds a special ingredient that is so secret that it has to be blurred out.

And, essentially, concerning miso activity technique, the scales are falling from our eyes!

Also, you can go to bars which serve only miso soup (and booze). Look at this delicious-looking soup. I'm hungry already.

Helpfully, this journalist is on the scene, trying out many types of miso to tell us the scoop.

Now, they have a lot of different types of soup in this soup bar, but this show is asking us: which is the most popular? A very good question. And an important one.

Press the blue TV button for Ishikari (from Hokkaido), red for Akadashi (the daddy), Green for Shijimi (small clams), and Yellow for Black Bean Miso. In contrast to TV in Europe, they ask the question, and you need to answer within about two minutes - much more exciting than waiting until the end of the show! This is, obviously, because Japan has a lot of technology, whereas in Europe we are still using carrier pigeons. This way, we can get more questions in too.

There we are - the audience says Shijimi.
But the answer, in fact, is Black-Bean Miso!

Back to the studio for some insight from the panel.

Now, lets ask the panel (including Japanese-speaking Italian chef with very, very long name when put into Japanese) the next question. What miso should you add to Shinchou miso?

A unanimous verdict of Akadashi - the most popular concentrated type of Miso.

The people at home seem to agree.

And the correct answer, is, in fact ....

... Akadashi miso !

You need a ratio of 4:1 of Shinchou miso to Akadashi miso. Taking notes? Good.

Add the mixted miso to some boiled shells - make sure you take off the stuff that floats to the top of the water when you boil the shells.

OK, next question - what is Toyonaga San's (the miso sommelier) special skill in the Miso shop?

Is it:

(Blue button): Making a statuette from miso paste?

(Red): Throwing a spoon into the miso paste?

Green: Perfectly weighing the miso?

Or Yellow: Lifting a whole tub of miso paste with one arm?

The folks at home seem to say correct weighing skills.

But - the answer is throwing the spoon skills!

OK, last question - exports of Miso to Europe started booming in the mid-1980's. Notice the spike in the mid-80's.

Was this due to cycling champion Mr Nakano, olympic gold-medalist, who claimed his success was due to drinking Miso every day?

Haley's commet?

Chernobyl?

Or was it due to a visit to Japan by the late Princess Diana (and husband)?

Viewers say Diana....

...the answer is, in fact - Chernobyl!

Following Chernobyl there was a lot of attention on Professor Watanabe San, of Hiroshima University.

His research indicated that people who drank miso soup following the Hiroshima nuclear bombing had cells that recovered more quickly from radiation damage. It was found to be particularly effective in preventing cancer of the stomach and great intestine, as well as in preventing increased blood pressure. This caused a big jump in Miso imports to Europe in 1984.

However, do note that on the graph Miso imports have been surging, and, so far, appear to still be going strong - another robust industry.


Also, please be aware that Miso is high in sodium, so consult your medical practisioner before ordering a boatload, like I am.

And this somewhat reminds me of the market. Always look at the data.