# Misoshiru / Mugimiso ｜ Our Regional Cuisines

**Cuisine Name**: Misoshiru / Mugimiso

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Ehime Prefecture

## Main Ingredients Used
Seasonal vegetables, Mugimiso (Barley miso)

## History, Origin, and Related Events
Ehime's miso soup is a soup made with barley miso, a traditional local ingredient, and the ingredients used in it vary from household to household. In Ehime, barley is grown as a back crop for rice. In the old days, rice was paid as land tax, and barley was processed into edible miso called barley miso. Many farmers made their own miso, which was also called "Inaka miso (Country miso)". Barley miso is made by adding barley malt and salt to soybeans, and is produced mainly in the Setouchi area, as well as in Ehime and Yamaguchi prefectures, and throughout Kyushu. Other types of miso include "Komemiso (Rice miso)", "Mamemiso (Soybean miso)", and "Awasemiso (Mixed miso)", which is a mixture of the two. Among them, Ehime's barley miso is characterized by its mellow aroma and elegant sweetness compared to other miso because of its high malted due to the abundant use of barley. In addition, barley miso is rich in dietary fiber and protein and is expected to help control cholesterol and prevent arteriosclerosis, cerebral infarction, and myocardial infarction. This miso soup made with barley miso is a healthy and nutritious dish, and is a standard home-style dish in Ehime Prefecture.

## Opportunities and Times of Eating Habits
Because barley miso miso soup is easy to make, it is eaten year-round. The taste and aroma of sweet barley miso enhances the flavor of the ingredients. In recent years, instant miso soup is also available. Barley miso is used not only in miso soup, but also in a variety of other dishes such as "Satsuma", one of the local dishes, "Oden", and stick vegetable salad.

## How to Eat
Put seasonal vegetables such as carrots, onions, satoimo(=Japanese taro), and other ingredients such as tofu in a pot and bring to a boil with Dashi (=Japanese soup stock). When the ingredients are cooked, add barley miso. The key to miso soup is that the miso is added just before eating, without boiling it back up, because boiling it reduces its flavor and nutritional value.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is often made at home and passed down from parent to child. Miso soup for school lunches is also regularly served with seasonal vegetables and sweet miso soup made with barley miso. In some areas, the program is held in conjunction with Nutrition Education Day, using locally grown vegetables and other products. In addition, elementary school students learn about Dashi (=Japanese soup stock) and barley miso while making miso soup in their home economics classes.

## Ingredients
- Fried thin tofu: 12g
- Firm tofu: 40g
- Satoimo(=Japanese taro): 80g
- Daikon radish: 60g
- Dried shiitake mushroom: 2g
- Green onion: 20g
- Mugimiso (Barley miso): 60g
- Niboshi (dried sardines): 30g
- Water: 500ml

## Recipe
1. 1. [Preparation](1) Make Dashi (=Japanese soup stock) from dried sardines.(2) Soak dried shiitake mushrooms in cold water.(3) Peel satoimo(=Japanese taro) and radish.(4) Pour boiling water over fried tofu to remove oil.(5) Cut dried shiitake, satoimo(=Japanese taro), radish, green onion and fried tofu into bite-size pieces.(6) Dice tofu.
2. 2. Bring broth to a boil, add ingredients and simmer.
3. 3. When the ingredients are cooked, dissolve the barley miso in the broth. Finish by adding green onions.

## Provider Information
provider : Ehime Prefecture Council of School Nutritionists

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