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anyone else not like miso soup?
I try to like it, I really do. But I just can't get into it.
Sorry. Sake, on the other hand.... |
Let me say the 1st time I tried Miso I hated it, even the 2nd time it was served I tried it just to confirm my thoughts on it.
Now I love it, especially with the scallions in it, yummy!!! It grew on me, give it time. |
Originally Posted by magiciansampras
(Post 10264825)
anyone else not like miso soup?
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I don't like Miso soup.
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Originally Posted by Jaimito Cartero
(Post 10264892)
I don't like Miso soup.
Can you be my new friend? |
The first time I tried it I thought it was laundry water.
The second time I was pretty sure. |
Originally Posted by cordelli
(Post 10264902)
The first time I tried it I thought it was laundry water.
The second time I was pretty sure. |
Add me to your miso haters list. I can't get over how miso soup coagulates on the bottom unless you mix it. Gross! And it doesn't taste that great; no matter how much soy or onions you put in it.
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Anyone have any success with mixers in there to make the taste less obnoxious? I was thinking maybe hot sauce.
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It's definitely not my favourite part of a Japanese meal. Give me enough sake and I'll eat it.
Then again, give me enough sake and I'll eat anything. |
Dirty sock soup.
Everyone who knows me knows I call it that. It's just nasty. :td: Maybe even dirty sock that's been through a security checkpoint nasty. |
Originally Posted by magiciansampras
(Post 10264901)
Yes!!!!
Can you be my new friend? |
Originally Posted by magiciansampras
(Post 10264825)
I just can't get into it.
In Japan, I enjoy most miso soups. There's actually a lot of variety from one region to another - depending on the miso, the stock and the ingredients. Unfortunately, I cannot abide the miso that my wife's family makes. |
Originally Posted by TXAggies95
(Post 10264910)
Add me to your miso haters list. I can't get over how miso soup coagulates on the bottom unless you mix it. Gross! And it doesn't taste that great; no matter how much soy or onions you put in it.
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Originally Posted by jib71
(Post 10265073)
If you're trying to get into it in Boston, I'd advise you to stop. I have to say my experiences with Asian food in Boston have almost always disappointed me... I can think of a place in Porter square and a ramen shop in Boston itself that offer passable quality Japanese food, but if you're seeking something to change your mind about miso soup ... look outside Boston.
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Dirty sock water with added soy?? Are you kidding? I can't even consider eating it, because as my husband will attest, whenever I smell it I remark on the distinct similarity of its aroma and my 16 year old son's PE locker. :(
Vote no on miso! |
Originally Posted by jib71
(Post 10265073)
In Japan, I enjoy most miso soups. There's actually a lot of variety from one region to another - depending on the miso, the stock and the ingredients.
For those who dislike miso, you probably haven't tried the right one to your taste yet. Some are more salty, some sweeter, while some redder than the other. If all you ever tried is from the complimentary soup from the restaurants, I can definitely tell you that you haven't tried the good quality miso soup yet. I like miso but I don't like ALL varieties of miso. Even Korea and Taiwan have their own varieties. On top of that miso is not just for soup. There's a lot of ways to make miso-"marinated" fish and meat. If you are into Asian cooking, you can google up some good recipes. |
Oh cripes, yet another thread where a food with a long history and with huge degrees of variation in taste depending on the skill and techniques of the manufacturer, and then the cook, gets turned into a homogeneous product.
There is plenty of miso soup which is awful. Some is divine. Miso made in the old age way with wooden vats and fermented naturally has a very different taste to that manufactured in metal containers where modern methods speed up the whole fermentation process into a salty sludge. I use this stuff: http://www.japancentre.com/?cmd=itm&cid=287&id=2136 Info in English: http://www.yamato-soysauce-miso.com/about_miso.html Like with most things in life, you get what you pay for (or at least, what you're prepared to spend some time hunting out). |
I can take or leave miso soup, but not long ago was treated to homemade miso dip -- which with dried tako was just incredibly good.
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To those of you who don't like miso soup: Have you ever had miso soup prepared in Japan? I suspect many of you are having it at restaurants in America, where it is often poorly prepared and does indeed resemble "dirty sock water."
Miso soup that is properly prepared is very, very good! |
Originally Posted by magiciansampras
(Post 10264916)
Anyone have any success with mixers in there to make the taste less obnoxious? I was thinking maybe hot sauce.
I fear that the miso you have been consuming has been poorly prepared. You see, no one alive can resist the temptation of MSG-laced hon dashi. BTW, after reading this thread, I promptly made myself a big bowl (of miso! :rolleyes: ) with scallions and tofu (no wakame - I hate it). |
Originally Posted by magiciansampras
(Post 10265284)
Just curious, is the good noodle shop Men Tei on Hereford St in Back Bay? I love that place.
I tried to look at the address with Google Streetview - but Streetview stops short of the location. I can see a blue awning roughly where the store should be - and that's the way I remember it. Also, IIRC there's some kind of black and white tile thing gonig on inside the place - and a counter that reminds me more of a Greek giros outfit than a Japanese noodle shop.... Black steel pipe chairs, formica table tops.... Does that sound right? If we're talking about the same place, it's probably the best ramen I found in Boston, but that's not saying much. (For the record, I really love Boston, but the love affair doesn't extend to its Asian food). |
Originally Posted by jib71
(Post 10266722)
I think it might be mentei. If I'm in Boston with a Japanese client, I can follow my nose there from Copley Sq, but I don't recall the name and address.
I tried to look at the address with Google Streetview - but Streetview stops short of the location. I can see a blue awning roughly where the store should be - and that's the way I remember it. Also, IIRC there's some kind of black and white tile thing gonig on inside the place - and a counter that reminds me more of a Greek giros outfit than a Japanese noodle shop.... Black steel pipe chairs, formica table tops.... Does that sound right? If we're talking about the same place, it's probably the best ramen I found in Boston, but that's not saying much. (For the record, I really love Boston, but the love affair doesn't extend to it's Asian food). |
I'm not sure I'm buying this whole "you probably just don't like the way it is prepared in Boston" hooey. I've had miso soup all over the US, Europe and Asia (I love sushi).
Isn't it possible, just maybe, that I don't, gasp, like the taste? |
Originally Posted by magiciansampras
(Post 10266933)
Yep, I believe we're thinking of the same place. Small and lots of Japanese green tea drinks in the fridge?
Originally Posted by magiciansampras
(Post 10266935)
I'm not sure I'm buying this whole "you probably just don't like the way it is prepared in Boston" hooey. I've had miso soup all over the US, Europe and Asia (I love sushi).
Isn't it possible, just maybe, that I don't, gasp, like the taste? All over the US and Europe and much of Asia you're quite likely to get served instant miso soup - either powdered or in a paste form. In good restaurants in North Asia you'll find more artisanally produced miso soups. Of course, it's entirely possible that you don't like any kind of miso soup. That's why I recommend that you stop drinking miso soup until you visit some place that really makes an excellent miso soup. (And Boston most definitely ain't it -- neither are most places I can think of in Europe). |
Originally Posted by magiciansampras
(Post 10264825)
Sake, on the other hand....
If you visit Tokyo, I'll treat you to some nihon shu at a good drinking hole and I guarantee that we'll find some varieties that you're not so enamoured with. (And many that you'll love). |
Originally Posted by jib71
(Post 10267037)
As with miso soup, there's a huge variety of tastes in sake (nihon shu)....
If you visit Tokyo, I'll treat you to some nihon shu at a good drinking hole and I guarantee that we'll find some varieties that you're not so enamoured with. (And many that you'll love). When we were in Tokyo we didn't really have a guide which made things tough. I think it would be great to have someone show us what we should be eating and drinking. We were pointing blindly at menus. ;) |
I remember the first time I tried miso soup and green tea I thought they were awful.
But now I like both. --Russ |
I can see where someone would not like miso. Like one poster mentioned not liking the way that it looks. Hey I don't like notto.
Most places in the US go out of the way to ruin miso soup. Instant dashi, boiling at a high temp, too much water, low quality miso, too much seaweed on and on. I have had low quality miso soup in Japan but it is not as common. Good miso soup takes some time but not to much work. For the dashi I use katsuobushi and a small piece of kombu. After I have my dashi I then add my other ingredients like daikon, mushrooms ect when the soup is finished turn off heat and add miso. |
I love miso soup!!
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Originally Posted by cordelli
(Post 10264902)
The first time I tried it I thought it was laundry water.
The second time I was pretty sure. |
As long as they are prepared correctly the way they are supposed to, I like them. Not my most favorite soup, but I enjoy them. :) Not necessarily suited to everyone's taste however as evident in many of the above replies.
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Does anyone have any idea about the quality of JL's miso soup? I have never tried it but am flying JL business next year.
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Originally Posted by the_happiness_store
(Post 10292077)
Does anyone have any idea about the quality of JL's miso soup? I have never tried it but am flying JL business next year.
The rice and furikake on board was very good though ^ |
I am Japanese and while I love miso in general I am more partial to the white miso as opposed to the red miso (which most of my relatives in Japan love and tend to serve all the time:mad:)
Some of the miso we receive from Japan is to die for; many miso soup offered at most North American restaurants is really sub-par but will suffice. |
Originally Posted by luxury
(Post 10293133)
I am Japanese and while I love miso in general I am more partial to the white miso as opposed to the red miso (which most of my relatives in Japan love and tend to serve all the time:mad:)
Some of the miso we receive from Japan is to die for; many miso soup offered at most North American restaurants is really sub-par but will suffice. |
I love miso, though I suspect that only having eaten it in the U.S., I've never had the real thing.
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Yeah, what's the difference between the white and red miso soup? I had miso soup in Japanese restaurants in the US and there was nothing red in there ...
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I love miso!!!!
MMMMMMMMM, miso horny! |
Thoroughly enjoy it. To each his/her own though.
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