Characteristics of miso

In addition to seasoning, miso has the following functions.

(1) It has a buffering capacity, and the pH does not change greatly depending on the ingredients added, and the taste does not change easily.

(2) Masks unpleasant odors of methylamine and unsaturated fatty acids in fish and meat

(3)By marinating in miso, the protease in the miso softens the flesh of meat and fish.

(4)Since it shows acidity (pH 5.0 to 4.8), chlorophyll in green vegetables fades.

For (2)(3), botan hot pot, saikyo-zuke (fish marinated in miso is easy to burn, so be careful).

As for (4), when adding spinach to miso soup, if the temperature is below 60°C, green and yellow vegetables (boiled) do not change the color.
From here on it's subjective.

There are roughly two ways to use miso.

●Enjoy the original flavor of miso
If miso soup is heated too much, the colloidal particles adsorb umami components and form large bonds, changing the aroma, taste, and texture. (Basically, it is not preferable) In other words, it is used towards the end of cooking.

Removes odors and softens meat
When miso is used to eliminate the fishy smell, such as miso stew, it is necessary to add miso from the beginning of heating. Therefore, soybean miso (e.g., Hatcho miso) and barley miso (Sendai miso, Shinshu miso), which have a strong taste and aroma, are preferred over plain white miso because of their reduced flavor.