Miso

What is miso – you ask. This is fermented bean paste, which is a necessary part of Japanese national cuisine, almost like rice. This food is made from soybeans - boiled and mashed. Then you need to add salt and malt there. This mixture can ferment for a week or a year.
I have a recipe for miso soup with seaweed. I must tell you that it turns out to be quite an original dish.

Put the nibosi in the water and put it on the fire. Bring it to a boil and pull out the niboshi, adding about 1 tbsp. l. white miso. If you bought an expensive nibosi, then you will need a little of it. If the miso is not very good, add the powder for fish broth.
If everything is fine, add chopped seaweed and tofu.

After the grounds pop up, turn off the fire immediately, because miso does not like boiling, losing flavor. Serve, putting finely chopped green onions on plates.