History of Miso (2024)

FAQs

History of Miso? ›

It is thought that miso originated as a fermented food in ancient China. It is most likely that it was introduced to Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century. The characters for "miso" first appeared in literature during the Heian period.

Miso's origins can be traced back to the 4th century BC in China, in the form of a soybean paste called jiang—a fermented food that was originally made with animal protein instead of plant-based protein. Jiang began to spread out of China and into adjoining countries around the 7th century BC.

Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years.

The soup became a daily meal for samurai warriors during the Kamakura period, from 1185-1333. They prized the energy-packed soup for its replenishing properties (similar to how chicken noodle soup has become such a classic pick-me-up here in the U.S.). This is where the custom of serving miso soup with meals began.

Miso (みそ or 味噌) refers to the Japanese paste that is made from fermenting soybeans with salt and koji (fungus spores) which is most commonly used in making miso soup, a very common dish produced and consumed in Japan. The character 味 means 'flavour' or 'taste', while the character 噌 translates to 'boisterous'.

It is thought that miso originated as a fermented food in ancient China. It is most likely that it was introduced to Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century. The characters for "miso" first appeared in literature during the Heian period.

Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium. What the heck is miso? Miso is a fermented soybean paste.

Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.

Unfortunately for vegans, the majority of miso soups use fish-based stocks, rendering them inedible. Luckily, both in restaurants and in grocery stores, there are vegan miso soup options. Learn more about what goes into miso and ways you can make sure your next order is vegan-friendly.

The consumption of miso has also been reported to exert health effects, such as fat suppression [9], anti-inflammation [10] and stroke prevention [11].

Why is miso so expensive? ›

“Traditionally, rice miso is more expensive than barley miso, because the grain is more expensive,” explains Chung. Accordingly, wealthier merchants could afford to purchase more expensive miso made with rice, whereas farmers and townsfolk often ate miso made with millet, barley, or other common grains.

If you want to avoid sodium, your choice should be White. If you don't need to avoid sodium intake, then Red is the most nutritious. The site says that White Miso makes you relaxed and gives you a good night sleep.

Interestingly, miso soup is known to have a diuretic effect on blood pressure [16]. Miso increases sodium excretion in the kidney and inhibits sodium reabsorption in the renal tubules.

So, how long can I keep miso? Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

The primary component of miso is fermented soybeans that have been formed into a paste. People add other ingredients to create white, red, or yellow miso. There are actually several more varieties of miso that you can purchase. However, the above three are the most common and versatile.

Miso is a paste and can be mixed into sauces, dressings, batters, and soups. It can be eaten cooked or raw. Since miso is a cultured food, it's best to add it to long-cooked dishes at the end of cooking. Be careful not to boil dishes like miso soup—too much heat will kill the active bacteria in the miso.

JAPANESE SOY SAUCE WAS BORN IN THE KANSAI REGION

Around 1580 (Tensho era) , Tamai soy sauce, thought to be the first soy sauce vendor in Japan, started selling soy sauce and miso paste. There is a record from 1588 (Tensho year 16) of approximately 18,000L of tamari soy sauce being sent from Kishu to Osaka.

Since 1337, the oldest existing hatcho miso maker, Maruya Hatcho Miso, has been manufacturing the popular miso using traditional methods passed down from generations. Pure soybeans are steamed and mashed in large wooden barrels and then sealed with a lid.

Miso (みそ or 味噌) is a traditional Japanese seasoning.