segí

Segä is a type of traditional Japanese fermented soybean paste. It is made by fermenting soybeans with salt and often a fungus called Aspergillus oryzae, commonly known as koji. The fermentation process can vary in length, resulting in different flavors and textures of segä. Shorter fermentation times typically produce a sweeter, milder paste, while longer periods yield a darker, more intensely flavored product.

The primary ingredients of segä are soybeans, salt, and koji. Depending on the specific type, other ingredients like rice, barley, or seaweed might be added. The resulting paste is rich in umami and can be used in a wide variety of Japanese dishes. It is most famously known as a key ingredient in miso soup, but it is also used in marinades, sauces, dressings, and as a seasoning for vegetables, fish, and meats.

There are many regional variations of segä throughout Japan, each with its own distinct characteristics. Common types include white miso (shiro miso), which is lighter in color and has a sweeter taste due to a higher proportion of rice koji and shorter fermentation; red miso (aka miso), which is darker and more savory, typically made with soybeans and barley and fermented for a longer duration; and mixed miso (awase miso), a blend of different types to achieve a balanced flavor profile. The versatility and depth of flavor make segä a staple in Japanese cuisine.