Traditional diets are rich in wisdom.
Many kinds of good bacteria have long been present in our daily meals.
Soy sauce, miso (fermented soybean paste), sake (rice wine) and, etc. are made using rice malt.
Putting rice porridge and rice malt in the yogurt maker and waiting for eight hours at the temperature of 55 to 60 degrees C, amazake (fermented rice drink) is incredibly made sweet. Process it in a blender for smooth texture.
Salt or soy souce similarly fermented with rice malt is not sweet (of course!) but very tasty.
Umami (the fifth taste) is enhanced.
Miso (Fermented Soybean Paste)
Recipe
—Ingredients—
Boiled soy beans 350g
Salt 60g
Rice malt (dried type) 300g
Puree soy beans with a blender, put all ingredients in the yogurt maker adding a little amount of warm water, and wait for 48 hours at the temperature of 55 to 60 degrees C.
The salt content of the home made miso is about 8%.
I make a cup of miso soup with 20g of it.
P.S.
The calorie and protein per 100g (may differ depend on the manufacturer) are…
Boiled soy beans; 168cal; 14.6g
Dried rice malt; 370cal; 5.9g