Miso: one of the staples of Japanese cuisine

28 Nov 2016 in Food Culture

Even if it takes origins in China, miso is clearly synonymous with Japanese gastronomy. Discover its recipe!


When the conversation turns to Japanese cuisine, everyone can mention miso. It is not only an ingredient but also an essential seasoning in Japanese food. Miso comes from China, but the Japanese came up with their own recipe more than a thousand years ago.

A complex process

Miso in asiatic cuisine

The preparation of miso is a two-steps process. The first step is to make the koji: a parboiled rice with a culture of aspergillus oryzae, a fungus that facilitates the transformation of starch into sugar. Next step consists in cooking the soy beans: they should be steamed, crushed and then added to the koji, with salt and water. Put all ingredients  into a vat (or, more traditionally, in cedar casks) for fermentation, lasting anywhere from 15 days to four months, at a temperature of 25-30°.

Zen philosophy from Japan

Hoshino Resorts KAI Hakone

An ever-present ingredient

Miso in Japanese gastronomy

Due to its manufacturing process, miso is rich in essential amino acids and B vitamins. It is a first-rate seasoning which can replace salt, or bring out the flavour of meals and vegetables. It is a key ingredient in “vinaigrette” and sauces, and is of course used in making the famous miso soup. The chef at Hoshino Resorts KAI Hakone uses miso in a wonderful beef dish on a kaiseki menu: cubes of meat are seared in a cast-iron skillet, then coated in miso paste before being plunged into water. The vegetables are cooked in the resulting stock. The beef and vegetables are served with the yolk of an egg, and the creamy texture and delicate flavour… It’s a true revelation for your senses!



Cool down with a kakigōri

16 Aug 2017 in Food Culture

Beat the summer heat by sipping on shaved ice kakigōri! Discover a new flavor as you travel Japan at each KAI resort! Read more


Japanese beer: from leading lagers to speciality craft beers

05 Apr 2017 in Food Culture

You probably know Kirin, Sapporo and Asahi. But what about happoshu or Japan’s “third beer”? Learn all about the world of Japanese beer – and discover its vibrant microbrewery scene. Kanpai! Read more

Régime minceur avec les tomates

The tomato, a fruit-vegetable that is key to Japanese well-being

13 Jul 2016 in Food Culture

The Japanese are extremely health-conscious. Discover how important tomatoes are to daily well-being in Japan. Read more



How to eat tempura

28 Dec 2018 in Food Culture

All you need to know about Japan’s famous fried food! Read more


The do’s and don’ts of using chopsticks

27 Dec 2017 in Food Culture

You may be a whiz with chopsticks, but do you know chopsticks etiquette? Make sure you’re not offending anyone by consulting our guide! Read more

Séléction de légumes japonais

Japan: a producer of outstanding vegetables

21 Jun 2016 in Food Culture

Did you know that Japan produces fantastic vegetables? Discover the reasons and adopt the “Veggie Attitude” like the Japanese! Read more

most popular articles