Miso
Traditional Japanese fermented soybean paste used in cooking and soup.
Miso is a traditional Japanese seasoning, a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan.
- origin
- Japan
- type
- Fermented soybean paste
- key_ingredients
- Soybeans, salt, kōji (Aspergillus oryzae), optional grains
- common_varieties
- Shiromiso (white), Akamiso (red), Awasemiso (mixed)
- primary_use
- Miso soup, sauces, pickling
Lore & Background
The origin of miso in Japan is not completely clear. This miso predecessor originated in China during the third century BC. Hishio and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD. In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new methods using miso to flavor other foods. Miso was used as military provisions during the Sengoku period, and making miso was an important economic activity for daimyōs of that era.
Reader's Guide
Miso is a foundational element of Japanese cuisine, widely used in both traditional and modern cooking. Its significance lies in its nutritional role in feudal Japan, being high in protein and rich in minerals. The variety of miso is difficult to classify but is commonly done by grain type, color, taste, and background. Common types include kome miso (rice miso), mugi miso (barley miso), and mame miso (soybean miso). Regional preferences exist, such as darker akamiso in the eastern Kantō region and lighter shiromiso in the western Kansai region. Today, miso is produced industrially in large quantities, and traditional homemade miso has become a rarity. In recent years, many new types have appeared, including ones with added soup stocks or calcium, made with beans other than soy, or having reduced salt for health. The unique aroma of miso is determined by the Maillard reaction and fermentation products such as furanone compounds. The umami taste of miso is multidimensional due to myriad amino acids and fermentation products.
Did You Know?
- Miso's predecessor originated in China during the third century BC.
- In the Kamakura period, a common meal was a bowl of rice, dried fish, miso, and a fresh vegetable.
- Hatchō miso is an Okazaki, Aichi specialty with a processing method using large wooden barrels and stones on the lid that remains unchanged.
- The distinct aroma of miso is partly due to furanone compounds like HEMF, which gives a sweet aroma.
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