Nagatanien Asage: Instant Miso Soup using Nama Miso
I introduced Japan’s No.1 instant miso soup series “Marukome Ryotei no Aji (マルコメ 料亭の味)” before, but when it comes to “Nama-Miso-type” instant miso soup, “Nagatanien Asage (永谷園 あさげ)” is the best-selling product in Japan.
What is Nama Miso?
Most miso products sold in supermarkets and on online shopping sites are sterilized miso pastes. The producing process includes heat sterilization treatment to stop the action of fermentative bacteria “Aspergillus Oryzae”.
In contrast, as the word, “Nama (生)” means “raw” or “fresh” in Japanese, “Nama Miso (生みそ)” is unheated miso paste, in other words, the fermentative bacterium, “Aspergillus Oryzae” is still alive in the miso paste.
When Aspergillus Oryzae is active, Miso’s fermentation proceeds even if the paste is ripe enough to eat, so accordingly the flavor quality changes.
However, many of those who are fussy about the taste of Miso paste prefer Nama Miso paste because of the day-by-day transition of its flavor and smell.
Nagatanien Asage (永谷園 あさげ)
Now, let’s get down to the main topic. Actually, the other day I bought the Nagatanien Asage, the top-selling Nama-Miso-type instant miso soup in Japan, for the blog article.
The product I have now has small ingredient packets (black) and nama-miso paste packets (green) in the package, 10 each for 10 servings.
According to the ingredient list on the back of the bag, the ingredient packet contains Wakame seaweed, Fu (麩: dried pieces of wheat gluten), and chopped green onions, and the miso paste is a Nama Miso blended with “Kome Miso (米味噌: rice miso)“.
The making of this instant miso soup is really easy. First, put the contents of the ingredient packet and the Nama Miso paste packet together in a bowl, then pour in 160ml boiling water. After stirring well, you can enjoy the miso soup.
This Nagatanien Asage miso soup has a good old taste with a slight acidity. I think it is an authentic bowl of miso soup with a taste familiar to us Japanese.