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full_metal_oxMiso Master, an American manufacturer of artisanal miso, have been in the habit of printing recipes on their inner labels; this one encircles a recipe for quick miso soup with illustrations of the manufacturing process:
At one point, though, someone at Miso Master decided to devote the inner label of Country Barley Miso to dissing the competition:
“Quick Miso”
BAG OF TRICKS
For Making Inferior Quick Miso:
1. USE ACCELERANTS like yeast and alcohol
2. HEAT MISO DURING AGING for faster maturing
3. “ALMOST PASTEURIZE” MISO so it can claim to be unpasteurized when it actually isn’t
“Quick” miso is not uncommon and, predictably, is a modern innovation. This commercially produced miso uses every trick in the book to quicken maturing, making two or three runs of inferior product to one run of naturally aged, superior miso such as Miso Master.
At one point, though, someone at Miso Master decided to devote the inner label of Country Barley Miso to dissing the competition:
“Quick Miso”
BAG OF TRICKS
For Making Inferior Quick Miso:
1. USE ACCELERANTS like yeast and alcohol
2. HEAT MISO DURING AGING for faster maturing
3. “ALMOST PASTEURIZE” MISO so it can claim to be unpasteurized when it actually isn’t
“Quick” miso is not uncommon and, predictably, is a modern innovation. This commercially produced miso uses every trick in the book to quicken maturing, making two or three runs of inferior product to one run of naturally aged, superior miso such as Miso Master.
