Miso
Miso (
Miso is similar to the Korean doenjang. It is made by fermenting soy beans with sea salt or salt and kōji. Grains such as barley or rice, and sometimes other ingredients, are also often added.
Miso is high in protein and rich in vitamins and minerals. Miso tastes salty and, depending on the grains used and the fermentation time, may also be sweet. Miso is used to make miso soup.
Miso is a very important part of Japanese food. There are different kinds of miso. Kome miso (
History
[change | change source]Miso first came to Japan from China or the Korean peninsula. Ancient Chinese jan (
Miso existed in the Jomon era in Japan. Jan is the Japanese original seasoning. In the Nara era, jan was found in Nishi city, Heiankyo. Miso was used for seasoning porridge made of rice and vegetables. In the Sengoku period, Miso was important to preserved food.
Many Japanese used to make miso in their own homes. This was called Temae-miso. In the Muromachi era, it was used as a food preservative and as a seasoning. Miso was an important source of nutrients for soldiers. In the Edo era, industrial mass production method of miso began. Temae-miso became less common.[2] "Temae-miso" nowadays also used when a person is proud of something.
There are many different flavors of miso. It depends on regions. Shiromiso (
Gallery
[change | change source]References
[change | change source]- http://miso.or.jp/misoonline/wp-content/uploads/2012/09/miso-english-leaflet.pdf
- Japan Federation of Miso Manufacturers Cooperatives - official site
- ↑ "Miso Types | Hikari Miso | #1 in Japan | Chef Nobu Recipes". Hikari Miso. Retrieved 2020-08-11.
- ↑ http://zenmi.jp/data/seisansyukka/seisangaiyou68-08.pdf
- ↑ "
信州 味噌 を知 る |信州 みそ巡 り". shinshu-miso.or.jp. Retrieved 2020-08-09. - ↑ "
味噌 の種類 みそ大 百科 |ひかり味噌 株式会社 ". www.hikarimiso.co.jp. Retrieved 2020-08-11. - ↑ http://miso.or.jp/misoonline/wp-content/uploads/2012/09/miso-english-leaflet.pdf