by Elizabeth Andoh
Most middle-aged Japanese
are instantly transported back to childhood at the mere mention of their
mama's miso soup. For those hailing from Kyushu and the southwest provinces
of Japan's main island of Honshu, taste memories are likely to include
a steaming bowl of breakfast soup seasoned with winy, caramel-colored,
mugi (barley) miso. Those born in Nagoya are probably immersed
in recollections of deep, burnished brown Hatcho miso soup afloat with
silky cubes of tofu. Natives of Shikoku and the Kansai region, particularly
those who grew up in Kyoto and Nara, are no doubt thinking fondly of miso
zoni, the New Year's rice taffy porridge that is thickened with pale,
creamy-sweet Saikyo miso. Preferences for one type of miso or another
are typically linked to regional identity, though each household will
develop its own, intensely personal, rendition.
Recently, a family
quiz show had five children, ages 6-10, sample five different bowls
of miso soup, each made by one of the children's mothers. All contestants
had agreed to use abura age (fried bean curd), wakame
(sea tangle), and scallions in their fermented bean paste soup, since
this is a combination commonly found in many Japanese households. The
miso pastes each mother used were different. The kids were blind-folded
before being asked to sip from each of the bowls. A suspenseful drum
roll preceded each child's announcement. Then, one by one, relief flooded
over each mother's face as her child successfully identified mama's
miso soup! I wonder, could such "brand loyalty" could be demonstrated
in America with lunchbox standbys such as peanut butter and jelly or tuna
fish sandwiches? Even chocolate chip cookies?
The imprinting of
taste memory ensures that future generations will continue to crave
the flavor of their youth. For an increasing number of Japanese now
in their 20's and 30's, that will mean the taste and smell of mass produced,
pasteurized miso rather than the heady aroma of textured soy pastes
that had been made in vats, tubs and barrels in nearly every pre-war
Japanese home. By the mid-1960's, when I first came to Japan, three
commercially produced brands of miso dominated grocery shelf space:
Marukome, Takeya, and Hanamaruki. As I write their names, I hear the
jingles and see the images from their TV commercials and magazine ads:
the Marukome bozu (little boy acolyte with shaven head), the
Takeya mother in kappogi apron with fingertips reddened from
cold well water (or perhaps from hot rice coaxed into lunchbox rice
"sandwiches" called omusubi), Hanamaruki's logo traced in tune
to "Omiso nara ... Hanamaruki" (If you're talking about miso, it must
be ours!). These three companies, all with origins in the Shinshu district,
what is today Nagano prefecture, continue to dominate the commercial
arena.
Marukome, still
with its bald, little boy logo, has focused on miso primarily as an
ingredient in soup. It sells pre-seasoned, miso soup concentrates in
plastic tubs and jars as well as packets of instant miso shiru
soup mix. Hanamaruki also sells dashi iri miso (bean paste seasoned
with stock), appealing to young mothers with little confidence, or time
to spend, in the kitchen. For the growing numbers of consumers concerned
about their daily intake of sodium, major miso producers have developed
reduced salt products. Recently, there seems to be a revival of farmhouse-style
inaka miso pastes, made the old-fashioned way. Even kits are
available now, primarily in health food stores, to make miso at home.
The phrase temae miso ("home-made miso") means "to toot your
own horn," though the few miso pastes that I sampled from do-it-yourself
kits would hardly be anything I would want to brag about.
When Japanese women
marry, they are expected to forsake their own childhood food memories,
and learn to make miso soup their mother-in-law's way. New brides can
demonstrate loyalty and devotion to their husband's family by being
quick and eager to learn new recipes. When I married into the Andoh
family 28 years ago, I was a complete novice in the Japanese kitchen
-- my New York Mom never made miso soup, though I'm convinced her matzo
balls are the best ever. My mother-in-law, born in Meiji-era Japan,
patiently introduced me to the world of Japanese cuisine. With affection
and pride, I call her Okaasan; with deference to her skill and respect
for her hard work, I refer to her nourishing miso-thickened soup as
omiotsuke. This word, written with three honorific 'go' characters
plus 'tsukeru' (to attach or fasten) implies a level of regard
that the more generic term miso shiru (literally "bean paste
broth"), or functional miso ji-date ("cooked with bean paste),
fails to convey.
One of many delightful
culinary quirks of the Sanuki region, from which my husband hails, is
a liking for mellow miso soup brimming with slivers of stewed eggplant,
and finely sliced myoga (an aromatic, distant "cousin" of gingerroot).
Nestled at the bottom of each bowl of Okaasan's version of this soup,
is a swirl of thin, white somen noodles. This summertime omiotsuke
nourishes and refreshes me on many hot, humid mornings. Some days, the
aroma of Okaasan's omiotsuke on my Tokyo stove is powerful enough
to catapult me back to my first summer in Shikoku. I guess I must be
middle-aged after all!