Miso Magic Unleashed: Exploring Tradition, Variety, and Innovation with Kinshachi Akamiso Lager

Celebrating Miso: The Significance of the 30th Day of Every Month

庆祝味噌:每月30号的意义

Established in September 1982 by the National Federation of Miso Industry Cooperative Associations (Zen Ajikoren), Miso Day holds a special place in Japan's culinary calendar. With its secretariat in Shinkawa, Chuo-ku, Tokyo, this day was instituted to counter the declining trend in miso consumption during a period marked by the influence of westernized eating habits and increased dining out.

1982年9月,全国味噌产业合作协会联合会(Zen Ajikoren)确立了味噌日,使其在日本的烹饪日历中占有特殊的地位。这一天的设立是为了应对日趋减少的味噌消费,由于受到西化饮食习惯的影响,外出就餐的人越来越多,味噌消费呈下降趋势。

Unraveling the Miso Mystique: A Brief Overview

揭开味噌的神秘面纱:简要概述

Miso, a traditional Japanese seasoning, is a culinary gem crafted through the fermentation of rice and/or barley with soybeans, salt, and the fungus Kojikin. This process yields a thick paste integral to Japanese cuisine, finding its way into soups, sauces, spreads, and the pickling of vegetables and meats.

味噌是一种传统的日本调味料,是一种烹饪瑰宝,由大米和/或大麦与大豆、盐和真菌小曲金发酵而成。这个过程产生了一种厚厚的糊状物,是日本料理中不可或缺的一部分,可以用于汤、酱汁、酱料以及蔬菜和肉类的腌制。

The Colorful World of Miso: Interesting Varieties

味噌的多彩世界:有趣的品种

  • Shiro (White) Miso: Known for its sweetness, this miso variety boasts a yellow hue and is a blend of fermented soybeans with rice, salt, and water. Originating from Northern Japan, it takes approximately a week to create, offering a sweet taste with a lingering saltiness.

  • 白味噌:这种味噌以其甜味而闻名,它的颜色是黄色的,是由发酵的大豆、大米、盐和水混合而成的。它原产于日本北部,制作时间约为一周,口感甜中带点咸味。
  • Aka (Red) Miso: A richer, earthier miso, the red variety requires up to a year of fermentation. Comprising soybeans, wheat or barley, salt, and water, it results in a red-brown color and a savory profile with a sweet finish.

  • 赤(红)味噌:一种更浓郁、更朴实的味噌,红色品种需要长达一年的发酵。它由大豆、小麦或大麦、盐和水组成,呈红褐色,口感可口,回味甜美。
  • Hatcho (Black) Miso: The pinnacle of miso craftsmanship, this rare and premium variant takes an astonishing three years to produce. Fermented solely with soybeans, salt, and water, it offers a thick, dense consistency and a salty flavor reminiscent of soy sauce, albeit with the lowest salt content among miso types.

  • 八丁 (黑)味噌:味噌工艺的巅峰之作,这种罕见而优质的变种需要惊人的三年才能生产出来。它只由大豆、盐和水发酵而成,口感浓稠,有一种让人想起酱油的咸味,尽管它是味噌中含盐量最低的。

A Lager Infused with Miso Magic: Kinshachi Akamiso Lager

一种充味噌魔力的啤酒:金金銮赤见庄拉格

Enter the realm of innovation with Kinshachi Akamiso Lager, a Japanese-style Lager brewed with akamiso (red miso), a specialty of Nagoya, Aichi Prefecture. This exotic and unorthodox creation unfolds a bold palate with a rich flavor and sweet scent, seamlessly blending the umami of red miso with malt. The velvety smooth finish of this miso-infused Lager is a treat for beer enthusiasts, offering a unique and unforgettable tasting experience. And what better way to complement this distinctive beer than with the perfect snacks designed to elevate your miso-inspired journey!

让我们进入用爱知县名古屋的特产赤味噌(红味噌)酿造的日式淡啤酒金金銮赤见庄拉格创新的领域体验一下吧!这款充满异域风情的非正统作品展现了大胆的味觉,口感丰富醇香怡人,红味噌与麦芽的鲜味无缝对接,融合在一起。这款味噌味拉格啤酒的天鹅绒般丝滑的口感对啤酒爱好者来说简直是一种享受,为其提供了独特来品尝盛宴。除了完美的小零食,还能有什么能更好来搭配这款旨在提升你的味噌灵感之旅独特的啤酒呢?


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