3 ms·
Whilst they are very different, miso paste is probably the closest thing to marmite that people in normal countries will encounter. I believe miso paste is mad
by twic 5y ago
Whilst they are very different, miso paste is probably the closest thing to marmite that people in normal countries will encounter.
I believe miso paste is made by mixing cooked, mashed, soy beans with a culture of koji (_Aspergillus sojae_), and a certain amount of rice, used to grow the koji, and letting it ferment.
Marmite is made by mixing malted barley with yeast (_Saccharomyces cerevisiae_) and a lot of water, straining it, letting it ferment, skimming off the yeasty froth that forms on top (you can discard the liquid, although i think people have found other uses for it), washing the froth to extract the yeast, adding salt to induce autolysis, filtering out the solid bits of dead yeast, boiling it down, and adding some seasonings.
So although they are both made by fermenting something, the process is quite different. Miso is mostly soy bean, modified by the fungus, whereas marmite is mostly fungus, and is much more processed and concentrated.
Instructions:
https://msmarmitelover.com/2011/04/how-to-make-your-own-marmite.html https://msmarmitelover.com/2011/04/how-to-make-your-own-marm...
- netizen-936824 5y agoNormal countries?
- dfxm12 5y agoDo you happen to know the difference between marmite and vegemite?
- hilbert42 5y agoYes, but its hard to expalin unless you've tasted both. Here are brief Wiki extracts: "Marmite is a brand of savoury food spread from the United Kingdom, based on yeast extract invented by German scientist Justus von Liebig. It is made from by-products of beer brewing (see Lees (fermentation)) and is currently produced by British company Unilever. https://en.wikipedia.org/wiki/Marmite https://en.wikipedia.org/wiki/Marmite ..." "Vegemite is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria in 1922. ..." A spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British Marmite, New Zealand Marmite, Australian Promite, MightyMite, AussieMite, OzEmite, German Vitam-R, and Swiss Cenovis. https://en.wikipedia.org/wiki/Vegemite https://en.wikipedia.org/wiki/Vegemite." Special note to Americans: Vegemite is owned by Kraft, a US multinational. So you're to blame for foisting it on the world!
- classichasclass 5y agoNot anymore. Bega bought Vegemite from Mondelez, so it's Aussie through and through again.
- hilbert42 5y agoOK, right. Thanks. So the label on my jar is out of date. That's one for books, but as far as I recall Kraft was there from the outset in the 1920s (so it was really always US-owned until recently). Edit: just checked the low-salt version (both are used here—it's the smaller jar) and the label is different. Never noticed that until now.
- wonderwonder 5y agoReading those processes, got to wonder how someone first ran across these foods. Seems like an odd direction to go when looking for a new flavor. With that said I have never really delved into food creation so maybe I am completely wrong.
- jahewson 5y agoIt’s a byproduct of brewing, instead of throwing it away someone figured out how to make it into a food.
- ncmncm 5y ago"... into something people could be persuaded to consider food."
- liminvorous 5y agoMarmite was invented fairly recently (late 19th/early 20th century), apparently by a german scientist who was studying food chemistry and nutrition. (In case you missed the joke, the liquid the parent suggests you can discard is beer). Miso I know less about but my wild guess would be it's some sort of by product of trying to preserve food.
- detritus 5y agoNot sure about Miso and Marmite being similar - I'm in the 'Hate Marmite' camp, but I have to stop myself spooning too much dark miso paste direct from the jar when I'm using it in cooking (and boy, do I try to use it in everything!).