Misoya Sake Bar

Miso is a paste made from fermented soy beans and barley or rice malt. It is traditional Japanese seasoning and used in a range of dishes from soups, to glazes, to dips and pickles. Miso is high in protein and contains a range of vitamins and minerals including B12, B3, E, K, iron and calcium.

History: There is evidence that miso was used first as a fermented food in the Kofun period (from the 3rd-7th century). Initially, soybeans were preserved by the addition of salt. Fermentation techniques were subsequently developed and refined over time and in the course of storage.

About miso ramen: In 1923, Chinese immigrant chef Mr Wang started work at the Takeya Café near Hokkaido University in Sapporo, Japan. He developed his own noodle and soup dishes that would appeal to the Japanese palette. His dishes were so successful that they were copied and in 1951 Ramen Alley in downtown Sapporo became nationally famous. The ramen shop Aji no Sanpei developed a thick, pork-based, miso-flavoured ramen that is now considered a Sapporo specialty.

Misoya Ramen: Misoya has developed its own miso ramen with a thick miso soup made from chicken and vegetable stock in consideration of Australian tastes and preferences. Egg noodles and fresh seasonal vegetables result in a ramen that is bound to please and will make you want to come back for more.