{"id":16526,"date":"2018-09-24T11:54:41","date_gmt":"2018-09-24T09:54:41","guid":{"rendered":"https:\/\/www.celnat.fr\/ref\/miso-de-arroz-no-pasteurizado"},"modified":"2018-09-24T11:54:41","modified_gmt":"2018-09-24T11:54:41","slug":"miso-de-arroz-no-pasteurizado","status":"publish","type":"product","link":"https:\/\/www.celnat.fr\/es\/ref\/miso-de-arroz-no-pasteurizado","title":{"rendered":"Miso de arroz no pasteurizado"},"content":{"rendered":"

Jap\u00f3n, con su clima c\u00e1lido y h\u00famedo, es un lugar ideal para la fermentaci\u00f3n de productos alimenticios.
\nA lo largo de los siglos, los japoneses han desarrollado numerosos productos fermentados y, m\u00e1s espec\u00edficamente, la fermentaci\u00f3n de soja, arroz y trigo<\/strong> con gran habilidad, utilizando Koji de diferentes edades (germen que inicia la fermentaci\u00f3n de los cereales) y los famosos y ancestrales barriles de cedro.<\/p>\n

\"\"<\/p>\n

Historia<\/h2>\n

La historia del miso comienza en el siglo VI<\/strong> cuando un condimento fermentado llamado \u201cHisio\u201d<\/strong> fue tra\u00eddo de la antigua China a Jap\u00f3n.
\nLa palabra \u201cHisio\u201d se transform\u00f3 en \u201cMishio\u201d<\/strong>, que m\u00e1s tarde se convertir\u00eda en \u00abmiso\u00bb<\/strong>.
\nAl principio, el miso era considerado precioso, costoso y reservado a la nobleza. Una vez reconocida la val\u00eda del miso, era frecuente que se utilizara para pagar los salarios de los oficiales de alto rango.
\nLa sopa de miso<\/strong> se prepar\u00f3 por primera vez en el siglo XII<\/strong> triturando el miso en agua caliente.
\nEn el siglo XIV, el miso se democratiz\u00f3, haci\u00e9ndose accesible a todos; de hecho, el miso se elaboraba en casa en cada familia. A partir de ese momento y durante el siglo XV, se observa una evoluci\u00f3n de diferentes tipos de misos que fueron desarrollados por distintas familias que habitaban en entornos y climas variados de Jap\u00f3n. Hoy en d\u00eda, el miso se ha convertido en un alimento indispensable de la dieta tradicional japonesa<\/strong>, mientras que es poco conocido en los pa\u00edses occidentales. <\/p>\n

Entre 1603 y 1837 (per\u00edodo Edo), Ieyasu Tokugawa, el primer Shogun, llev\u00f3 a su familia a unificar el pa\u00eds insular de Jap\u00f3n. Durante este per\u00edodo, la esperanza de vida de un hombre era de aproximadamente 38 a\u00f1os. Sorprendentemente, Ieyasu Tokugawa vivi\u00f3 hasta los 75 a\u00f1os. Se extendi\u00f3 entonces la idea de que su excepcional longevidad se deb\u00eda a su consumo diario de verduras y sopa de miso.<\/strong> A partir de este fen\u00f3meno, la sopa de miso pas\u00f3 a formar parte de cada comida en la familia Tokugawa. Esta \u00faltima reinar\u00eda en el pa\u00eds durante 250 a\u00f1os. <\/p>\n

\"\"<\/p>\n

\u00bfC\u00f3mo se elaboran nuestros Misos?<\/h2>\n

Existen diferentes tipos de misos. Adem\u00e1s, se utilizan distintos procesos de elaboraci\u00f3n. Las variedades de misos se diferencian por el grano utilizado para hacer el Koji<\/strong> (germen que sirve para activar la fermentaci\u00f3n).
\nEn el miso de arroz, los g\u00e9rmenes Koji se a\u00f1aden al arroz, luego todo se mezcla con los granos de soja. Del mismo modo, en el miso de cebada, los g\u00e9rmenes Koji se a\u00f1aden a la cebada, y luego todo se mezcla con la soja para hacer el miso de cebada. En el miso de soja puro, los g\u00e9rmenes Koji se a\u00f1aden directamente a los granos de soja.
\n
\nAqu\u00ed tiene algunos detalles sobre la elaboraci\u00f3n del miso de arroz:
\n<\/strong>El proceso de fabricaci\u00f3n se divide en 4 etapas:
\n\u2013 la preparaci\u00f3n del Koji
\n\u2013 el proceso de control de la soja
\n\u2013 la mezcla
\n\u2013 la fermentaci\u00f3n<\/p>\n

En la preparaci\u00f3n del Koji, el arroz se lava, se remoja en agua y luego se cuece al vapor. Cuando el arroz est\u00e1 cocido, se inyectan los g\u00e9rmenes Koji en el arroz. Despu\u00e9s de 3 horas, el \u201carroz Koji\u201d comienza a desarrollarse. Despu\u00e9s de aproximadamente 40 horas, se obtiene el Koji \u00abfinal\u00bb.
\nDurante el control de las habas de soja, estas se seleccionan, se lavan y se ponen a remojo en agua. El peso de las habas de soja se multiplica entonces aproximadamente por 2,2. <\/p>\n

En el proceso de mezcla, las habas de soja cocidas al vapor se enfr\u00edan y se mezclan con el Koji y sal marina, luego se trituran juntas.<\/p>\n

El proceso de envejecimiento se ha realizado durante siglos en barriles<\/strong>, una especie de grandes cubas redondas, de cedro.<\/strong>
\nNuestro fabricante mantiene esta tradici\u00f3n utilizando este m\u00e9todo ancestral.<\/strong>
\nNuestro miso tambi\u00e9n se madura utilizando \u00fanicamente la temperatura ambiente natural, lo que hace que el miso sea m\u00e1s estable y a\u00fan mejor desde el punto de vista nutricional. Durante la fermentaci\u00f3n, las enzimas y los microorganismos contenidos en el Koji comienzan a activarse y a producir sustancias arom\u00e1ticas como alcohol, \u00e1cido natural, etc.
\nDurante la fermentaci\u00f3n, se colocan piedras pesadas sobre el miso para ejercer cierta presi\u00f3n y acelerar la fermentaci\u00f3n. Esto tambi\u00e9n ayuda a evitar la oxidaci\u00f3n del miso al impedir que el aire lo alcance. <\/p>\n

\"\"<\/p>\n

Para un miso aut\u00e9ntico<\/h2>\n

1. La selecci\u00f3n de los ingredientes<\/strong>
\nPara la elaboraci\u00f3n de su miso, nuestro proveedor japon\u00e9s selecciona soja, trigo, arroz y cebada procedentes de agricultura ecol\u00f3gica y sal<\/strong>. Aplica m\u00e9todos naturales y ancestrales que confieren a los diferentes misos un color, un sabor y unos aromas \u00fanicos.<\/strong> <\/p>\n

2. El tiempo de fermentaci\u00f3n: para un sabor aut\u00e9ntico<\/strong>
\nAlgunos misos comercializados hoy en d\u00eda incluyen una elaboraci\u00f3n a temperatura artificial que permite controlar el proceso de envejecimiento y, por lo tanto, aumentar el volumen de producci\u00f3n.
\nAl utilizar este m\u00e9todo, comprometen la calidad del miso y perturban el proceso natural y estacional de la fermentaci\u00f3n; resultado: los amino\u00e1cidos, as\u00ed como las enzimas digestivas, a\u00fan no est\u00e1n presentes en estos tipos de miso. Del mismo modo, al utilizar m\u00e9todos modernos, estos misos no poseen el sabor y los aromas que se encuentran en el miso tradicional.
\nPor el contrario, el miso que comercializamos ha fermentado durante m\u00e1s de un a\u00f1o<\/strong> a una temperatura natural<\/strong> fluctuante seg\u00fan las estaciones. Obtenemos as\u00ed un miso con un sabor rico y profundo<\/strong>. El proceso de elaboraci\u00f3n tradicional que nuestro proveedor perpet\u00faa se transmite de generaci\u00f3n en generaci\u00f3n utilizando un proceso de fermentaci\u00f3n antiguo que se lleva a cabo en grandes barriles de cedro, tambi\u00e9n transmitidos de generaci\u00f3n en generaci\u00f3n. <\/p>\n

Usos del miso<\/h2>\n

Existen varias variedades de miso, elaboradas a partir de arroz, cebada o solo soja. Durante la elaboraci\u00f3n, la pasta fermenta durante un tiempo m\u00e1s o menos prolongado que influir\u00e1 en el color y el sabor del miso.
\nEl Shiro miso<\/strong>, un miso claro, tendr\u00e1 un sabor menos pronunciado<\/strong>, casi ligeramente dulce<\/strong>. En cuanto a los misos de color m\u00e1s oscuro<\/strong>, como el miso de arroz, de cebada o de soja puro, tendr\u00e1n un sabor m\u00e1s pronunciado.<\/strong> <\/p>\n

Los misos son ideales para preparar una deliciosa sopa de miso<\/strong>, aderezada con cubos de tofu<\/strong><\/a>, algunas verduras finamente cortadas y algas wakame o otras algas.<\/a><\/strong>
\nPero no es el \u00fanico uso, podr\u00e1 preparar deliciosos adobos vegetarianos<\/strong>, aportar un sabor particular al tofu, a las verduras a la parrilla\u2026
\nTambi\u00e9n es un condimento de elecci\u00f3n<\/a>,<\/strong> en sustituci\u00f3n de la sal.<\/p>\n

Descubra nuestras recetas con sabores de Jap\u00f3n:
\n\u2013 Sopa de guisantes, menta y tofu ahumado<\/a><\/strong>
\n\u2013 Tofu en costra de s\u00e9samo tostado<\/a><\/strong><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

El miso forma parte de la alimentaci\u00f3n diaria de los japoneses. El miso de arroz es una pasta obtenida por la fermentaci\u00f3n durante un a\u00f1o de soja y arroz. Es un alimento noble y apreciado tanto por su sabor como por su riqueza nutricional y sus beneficios para el organismo. <\/p>\n

En la cocina macrobi\u00f3tica, el miso se utiliza casi a diario para preparar la sopa de miso, as\u00ed como muchos otros platos. Debido a su sabor bastante salado, puede emplearse en lugar de la sal para condimentar cereales, legumbres, sopas\u2026 <\/p>\n

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