is a traditional
Japanese seasoningJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
produced by
fermentingFermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
riceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
,
barleyBarley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...
and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with
dashiDashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
soup stock to serve as
miso soupis a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Many ingredients are added depending on regional and seasonal recipes, and personal preference.-Miso paste:...
called , a Japanese culinary staple. High in
proteinProteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
and rich in
vitaminA vitamin is an organic compound required as a nutrient in tiny amounts by an organism. In other words, an organic chemical compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on...
s and
mineralsDietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules. Examples of mineral elements include calcium, magnesium, potassium, sodium, zinc, and iodine...
, miso played an important
nutritionNutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with a healthy diet....
al role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a very wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as
dòujiàng (豆酱)Tauchu , in Chinese cuisine, is a paste made from preserved soybeans, often used when steaming fish.The name comes from the pronunciation in the Min Nan dialect.-External links:*...
.
History
The earliest form of miso is known as "Hishio". Hishio is a kind of salty seasoning which is made from grain.
The origin of the miso of Japan is not completely clear.
- Grain
GRAIN is a small international non-profit organisation that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems. Our support takes the form of independent research and analysis, networking at local, regional and...
and fishFish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
misos had been manufactured in Japan since the Neolithic era (Jōmon periodThe is the time in Japanese prehistory from about 14,000 BC to 300 BC.The term jōmon means "cord-patterned" in Japanese. This refers to the pottery style characteristic of the Jōmon culture, and which has markings made using sticks with cords wrapped around them...
). These are called "Jōmon miso".
- This miso predecessor originated in China during the 3rd century BC or earlier. It is likely that Hishio, and other fermented soy-based foods, were introduced to Japan at the same time as Buddhism in the 6th century AD. This fermented food was called "Shi".
Until the Muromachi era, miso was made without grinding the soybeans, somewhat like
nattois a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food. As a rich source of protein and probiotics, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. Nattō can be an acquired taste because...
. In the
Kamakura eraThe Kamakura shogunate was a military dictatorship in Japan headed by the shoguns from 1185 to 1333. It was based in Kamakura. The Kamakura period draws its name from the capital of the shogunate...
, a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh
vegetableThe noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
. In the Muromachi era,
Buddhist monksA Bhikkhu or Bhikṣu is an ordained male Buddhist monastic. A female monastic is called a Bhikkhuni Nepali: ). The life of Bhikkhus and Bhikkhunis is governed by a set of rules called the patimokkha within the vinaya's framework of monastic discipline...
discovered that soybeans could be ground into a paste, spawning new cooking methods using miso to flavor other foods. In medieval times, the word "Temaemiso", meaning home-made miso, appeared. Miso production is a relatively simple process and so home-made versions spread throughout Japan. Miso was used as military provisions during the Sengoku era and making miso was an important economic activity for daimyos of that era.
During the
Edo periodThe , or , is a division of Japanese history which was ruled by the shoguns of the Tokugawa family, running from 1603 to 1868. The political entity of this period was the Tokugawa shogunate....
miso was also called
hishio and
kuki and various type of miso that fit with each climate and culture was formed throughout Japan.
These days miso is produced industrially in large quantities and traditional home-made miso has become a rarity. In recent years, many new types of miso have appeared. For example, there are ones with added soup stocks or calcium, or reduced salt for health, etc.
Flavor
The taste, aroma, texture, and appearance of miso all vary by region and season. Other important variables that contribute to the flavor of a particular miso include temperature, duration of fermentation, salt content, variety of kōji, and fermenting vessel. The most common flavor categories of miso are:
- Shiromiso, "white miso"
- Akamiso, "red miso"
- Awasemiso, "mixed miso"
Although white and red (
shiromiso and
akamiso) are the most common types of misos available, different varieties may be preferred in particular regions of Japan. In the eastern
Kantō regionThe is a geographical area of Honshu, the largest island of Japan. The region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba, and Kanagawa. Within its boundaries, slightly more than 40 percent of the land area is the Kantō Plain....
that includes
Tokyo, ; officially , is one of the 47 prefectures of Japan. Tokyo is the capital of Japan, the center of the Greater Tokyo Area, and the largest metropolitan area of Japan. It is the seat of the Japanese government and the Imperial Palace, and the home of the Japanese Imperial Family...
, the darker brownish
akamiso is popular while the western
KansaiThe or the lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo, and Shiga. Depending on who makes the distinction, Fukui, Tokushima and even Tottori Prefecture are also included...
region encompassing
Osakais a city in the Kansai region of Japan's main island of Honshu, a designated city under the Local Autonomy Law, the capital city of Osaka Prefecture and also the biggest part of Keihanshin area, which is represented by three major cities of Japan, Kyoto, Osaka and Kobe...
,
Kyotois a city in the central part of the island of Honshū, Japan. It has a population close to 1.5 million. Formerly the imperial capital of Japan, it is now the capital of Kyoto Prefecture, as well as a major part of the Osaka-Kobe-Kyoto metropolitan area.-History:...
, and
Kobe, pronounced , is the fifth-largest city in Japan and is the capital city of Hyōgo Prefecture on the southern side of the main island of Honshū, approximately west of Osaka...
prefer the lighter
shiromiso.
Ingredients
The ingredients used to produce miso may include any mix of
soybeanThe soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
s,
barleyBarley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...
,
riceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
,
buckwheatBuckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
,
milletThe millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
,
ryeRye is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder...
,
wheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
,
hempHemp is mostly used as a name for low tetrahydrocannabinol strains of the plant Cannabis sativa, of fiber and/or oilseed varieties. In modern times, hemp has been used for industrial purposes including paper, textiles, biodegradable plastics, construction, health food and fuel with modest...
seed, and
cycadCycads are seed plants typically characterized by a stout and woody trunk with a crown of large, hard and stiff, evergreen leaves. They usually have pinnate leaves. The individual plants are either all male or all female . Cycads vary in size from having a trunk that is only a few centimeters...
, among others. Lately, producers in other countries have also begun selling miso made from
chickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
s,
cornMaize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
,
azuki beanThe is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas for its small bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var...
s,
amaranthAmaranthus, collectively known as amaranth, is a cosmopolitan genus of herbs. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to gold...
, and
quinoaQuinoa , a species of goosefoot , is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family...
. Fermentation time ranges from as little as five days to several years. The wide variety of
JapanJapan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
ese miso is difficult to classify, but is commonly done by grain type, color, taste, and background.
- mugi (麦): barley
- tsubu (粒): whole wheat/barley
- genmai (玄米): brown rice
Brown rice is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, but goes rancid more quickly because the germ—which is removed to make white rice—contains fats that can spoil...
- moromi (醪): chunky, healthy (kōji is unblended)
- nanban (南蛮): mixed with hot chili pepper for dipping sauce
- taima (大麻): hemp seed
- sobamugi (蕎麦): buckwheat
- hadakamugi (裸麦): rye
- nari (蘇鉄): made from cycad
Cycads are seed plants typically characterized by a stout and woody trunk with a crown of large, hard and stiff, evergreen leaves. They usually have pinnate leaves. The individual plants are either all male or all female . Cycads vary in size from having a trunk that is only a few centimeters...
pulp, Buddhist temple diet
- gokoku (五穀): "5 grain": soy, wheat, barley, proso millet
Proso millet is also known as common millet, hog millet or white millet. Both the wild ancestor and the location of domestication of proso millet are unknown, but it first appears as a crop in both Transcaucasia and China about 7,000 years ago, suggesting that it may have been domesticated...
, and foxtail milletFoxtail millet is the second most widely planted species of millet, and the most important in East Asia. It has the longest history of cultivation among the millets, having been grown in China since sometime in the sixth millennium BC...
Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Miso made with rice such as
shinshu and
shiro are called
kome miso.
Types of miso are divided by main ingredients.
Color is yellow, yellowish white or red, etc.
Whitish miso is made from boiled soybean, but reddish miso is made from steamed soybean.
Much of
Kome miso is consumed in Eastern Japan,
Hokuriku and
Kinki areas.
Whitish miso is produced in
Kyusyu, Whestern
Chugoku area in Japan,
Shikoku areas.
Mugi miso has a peculiar smell.
Northern
Kanto area produces reddish miso.
- Mame miso, "soybean miso"
Miso is a darker, more reddish brown than
kome miso.
This is not so sweet, but has some astringency and good
umami(旨味).
This miso requires a long maturing term.
Mame miso is consumed in mostly
Aichi prefecture, part of
Gifu prefecture and part of
Mie prefecture.
- Tyougou miso, "mixed miso"
This comes in various types, because it consists of other varieties of miso mixed together.
This may improve the weak points of each type of miso.
For example,
Mame miso is very salty. But when combined with
Kome miso, the finished product has a mild taste.
This is aged for a long time, such as over one year.
Therefore, due to Maillard reaction, the color of this miso changes gradually from white to red or black, thus giving it the name red miso.
Features of the taste are saltiness, and some astringency with umami.
Factors in the depth of color are the formula of the soybeans themselves and the quantity of soybeans used.
Generally, steamed soybeans are more deeply colored than boiled soybeans.
The most widely produced miso, made in many regions of the country.
Its main ingredients are rice, barley, and a small quantity of soybeans.
If a greater quantity of soybeans was added, the miso would be red or brown.
Compared with red miso, white miso has a very short brewing time.
The taste is sweet, but the umami is soft (compared to red miso).
Storage and preparation
Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many beneficial microorganisms such as
Tetragenococcus halophilusTetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies....
which can be killed by over-cooking. For this reason, it is recommended that the miso be added to soups or other foods being prepared just before they are removed from the heat. Using miso without any cooking may be even better. Outside of Japan, a popular practice is to only add miso to foods that have cooled in order to preserve
kōjikinAspergillus oryzae is a filamentous fungus . It is used in Chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, and shōchū...
cultures in miso. Nonetheless miso and soy foods play a large role in the Japanese diet and many cooked miso dishes are popularly consumed.
Usage
Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of
miso soupis a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Many ingredients are added depending on regional and seasonal recipes, and personal preference.-Miso paste:...
, which is eaten daily by much of the Japanese population. The pairing of plain
riceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
and miso soup is considered a fundamental unit of
Japanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
. This pairing is the basis of a traditional Japanese breakfast.
Miso is used in many other types of soup and souplike dishes, including some kinds of
ramenis a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
,
udonis a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
,
nabeNabemono or simply called nabe, is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes....
, and
imoniis a type of thick potato and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties....
. Generally, such dishes have the title
miso prefixed to their name (for example,
miso-udon), and have a heavier, earthier flavor and aroma compared to other Japanese soups that are not miso-based.
Many traditional confections use a sweet, thick miso glaze, such as
mochiMochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time...
dangois a Japanese dumpling made from mochiko , related to mochi. It is often served with green tea.Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons...
. Miso glazed treats are strongly associated with
Japanese festivalsJapanese festivals are traditional festive occasions. Some festivals have their roots in Chinese festivals but have undergone dramatic changes as they mixed with local customs....
, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and
taffyTaffy is a type of chewy candy, similar to toffee. Taffy is often sold alongside bubblegum and candy. Taffy is made by stretching or pulling a sticky mass of boiled sugar, butter or vegetable oil, flavorings, and coloring until fluffy. When this process is complete, the taffy is rolled, cut into...
-like to thin and drippy.
Soy miso is used to make a type of
picklePickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
called "misozuke". These pickles are typically made from
cucumberThe cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
,
daikonDaikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
,
hakusaiChinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...
, or eggplant, and are sweeter and less salty than the standard
Japanese salt pickleare Japanese pickles. They are served with rice as okazu with drinks as an otsumami , as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony....
.
Other foods with miso as an ingredient include:
- dengaku (sweetened miso used for grilling)
- yakimochi
Yakimochi is literally grilled or broiled mochi or pounded rice cake. Traditionally, it is prepared using a small charcoal grill but in modern times a gas grill can be used...
(charcoal-grilled miso covered mochi)
- miso braised vegetables or mushrooms
- marinades: fish or chicken can be marinated in miso and sake overnight to be grilled.
- corn on the cob
Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender...
in Japan is often coated with shiro miso, wrapped in foil and grilled.
- sauces: sauces like misoyaki (a variant on teriyaki
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade...
) are common.
- dips: used as a dip to eat with vegetables (ex. cucumbers, daikon
Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
, carrots, etc.)
- side dish: miso is often eaten not only as a condiment but also as a side dish. Mixed or cooked miso with spices/ vegetables are called 'okazu-miso' (おかず味噌), which are often eaten along with hot rice, or spread over onigiri
, also known as or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori . Traditionally, an onigiri is filled with pickled ume , salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative...
.
Nutrition and health
The nutritional benefits of miso have been widely touted by commercial enterprises and home cooks alike.
Claims that miso is high in vitamin B
12 have been contradicted in some studies. Part of the confusion may stem from the fact that some soy products are high in B vitamins (though not necessarily B
12) and some, such as
soy milkSoy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water...
, may be fortified with vitamin B
12.
Some, especially proponents of healthful eating, suggest that miso can help treat
radiation sicknessRadiation Sickness is a VHS by the thrash metal band Nuclear Assault. The video is a recording of a concert at the Hammersmith Odeon, London in 1988. It was released in 1991...
, citing cases in
JapanJapan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
and
RussiaRussia or , officially known as both Russia and the Russian Federation , is a country in northern Eurasia. It is a federal semi-presidential republic, comprising 83 federal subjects...
where people have been fed miso after the Chernobyl nuclear disaster and the
atomic bombings of Hiroshima and NagasakiDuring the final stages of World War II in 1945, the United States conducted two atomic bombings against the cities of Hiroshima and Nagasaki in Japan, the first on August 6, 1945, and the second on August 9, 1945. These two events are the only use of nuclear weapons in war to date.For six months...
. Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during
World War IIWorld War II, or the Second World War , was a global conflict lasting from 1939 to 1945, involving most of the world's nations—including all of the great powers—eventually forming two opposing military alliances: the Allies and the Axis...
, theorized that miso helps protect against radiation sickness.
Some experts suggest that miso is a source of
Lactobacillus acidophilusLactobacillus acidophilus is a species in the genus Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 °C . L...
.
LecithinLecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids .The word lecithin was originally coined in 1847 by...
, a kind of phospholipid caused by fermentation, which is effective in the prevention of high blood pressure. However, miso is also relatively high in salt which can contribute to increased blood pressure in the small percentage of the population with sodium-sensitive pre-hypertension or hypertension. Based on the other results of double-blind controlled studies of sodium and hypertension, there is no definitive evidence that high sodium intake leads to negative clinical conditions such as hypertension in healthy persons. Clinical evidence indicates wide-population heterogeneity in response to sodium.
See also
- Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
- Doenjang
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
- Dajiang
Dajiang is a type of fermented soybean paste that is popular in Northeast China. The tradition of eating dajiang is said to have been started by the Manchu people, who originally occupied China's northeastern provinces...
- Tauco
Tauco , is a paste made from preserved fermented soybeans in Chinese Indonesian cuisine. The name comes from the pronunciation in the Hokkian dialect and it is originated from China...
- Fermented bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia...
- Yellow soybean paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative...
- Marukome
Marukome, Inc. is the name of a Japanese miso soup paste producer. Its headquarters are located in the city of Nagano. Marukome accounts for about 13% of the amount of miso produced in Japan each year which makes them one of the top in production volume among 1,500 miso producers in Japan.On...
External links