Japanese Miso and Korean Doenjang Paste

Miso is a traditional Japanese paste made with fermented rice, barley and soybeans. It is usually used as soup base, sauces for vegetables, meats and fish. It's nutritionally high in protein, vitamins and minerals. Rice and miso soup is the most traditional Japanese breakfast. After miso is added, most cooks do not let the soup come to full boil in order not to kill the biologically active paste. There are many different kinds of miso depending on its appearance, region, and flavors. Eastern Japan Kanto region prefers lighter shiro miso, while dark and brown miso is popular in western Kansai region.

Same as Miso, Korean Doenjang is made with fermented soybeans, barley and rice. It is rich in flavonoids, vitamins, minerals and is claimed to have anti cancer effects as well. Soybeans are boiled, grounded, and made into blocks and brined. After the fermentation process, the liquid becomes Korean soy sauce (It tastes different than the Japanese style "sweeter" soy sauce we usually see in N. American markets). The solid part is made into Doenjang paste. Doenjang is usually eaten raw as a dipping sauce, or added into vegetables and meat, and cooked in a stew "doenjang jjigae".

In order to make good miso soup or doenjang jjigae, basic soup stock or broth called "dashi" is most important. Broth is usually made with the formula below:

Miso soup broth= kelp + dried bonito
Doenjang jjigae broth=kelp + dried anchovies