Miso Soup/味噌汁

Japanese Food

In a typical, rice-centered Japanese meal, soup (usually miso soup) is not optional but required.
Photo 1: Daikon, onion, and wakame (a type of seaweed)
Photo 2: Komatsuna (a type of green) and abura age (deep-fried tofu)
Rice and miso soup are a perfect match because rice and soy beans in miso complement each other in the supply of essential amino acids.
写真1: 大根、玉ねぎ、ワカメ
写真2: 小松菜と油揚げ

Years ago, my wife and I attempt to lead a “one bowl of miso soup a day” life, in an attempt to cut back on salt intake, but this didin’t last three days. We usually have one bowl for breakfast and another for supper. For lunch, we often skip it.

Photo 3: I put the additive-free miso, made by my father, in the freezer. My father says the miso is made from soy beans, salt, and koji (rice malt) only.
写真3: 父が作った無添加の味噌は冷凍庫に入れています。この味噌は大豆、塩、麹だけでできているそうです。

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