🍱 Bakke-miso

During the Edo period (1603-1867), the teaching that "if you eat tree leaves or grass roots without using Miso, you will be exposed to its poison" spread, and Miso was used when eating tree leaves or grass roots. It is believed that Miso gradually developed from raw Miso to kneaded Miso, in which ingredients are kneaded together. Therefore, Miso paste made with seasonal ingredients has been handed down to the present. Among these seasonal Miso paste, "Bakke-miso" is the most commonly eaten Miso in Miyagi Prefecture. "Bakke" is the Miyagi dialect word for Butterbur sprouts. There is a theory that the word for Butterbur is "Bakke," which means "Ghost," since the buds appear on the ground and the flowers bloom. "Bakke" is a popular edible wild plant that heralds the coming of spring and helps to eliminate toxins from the body during the winter months. Once it flowers, it becomes bitter and tasteless, so the tender buds are picked before the flowers bloom. Nutritionally, it contains a lot of potassium, which helps to excrete salt, reduce swelling, and lower blood pressure. The bitter components are alkanoid and kenpher, which are said to strengthen liver function, promote metabolism, and suppress carcinogens such as active oxygen. In addition to being cooked with Tempura, Ohitashi, and dressed dishes, "Bakke-miso" is often made in Miyagi Prefecture by kneading seasonal ingredients with Miso.