Miso
Japanese Name:
味噌
Romaji Name:
miso
Description
↓↓
Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a type of mold called koji. It has a rich, salty, and savory flavor and is commonly used in soups, sauces, and marinades.
History
↓↓
The roots of miso trace back to ancient China, where a similar fermented soybean product called jiang (醤) was used over 2,500 years ago.
This practice spread to Japan through cultural exchanges, especially via Korea.
Miso as we know it began to develop in Japan around the 7th century (Asuka period).
By the Kamakura period (1185–1333), samurai warriors ate miso soup as a staple.
During the Muromachi period (1336–1573), miso-making became common in households, and regional varieties began to develop.
White miso (shiro miso) – mild and slightly sweet
Red miso (aka miso) – stronger and saltier
Mixed miso (awase miso) – a blend of white and red miso
Barley miso (mugi miso) and rice miso (kome miso) – based on the koji base used