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MISO
(MEE-soh)
A
fermented Japanese bean paste
Common
clues: Japanese soup; Soybean paste; High-protein soup; Japanese
soup ingredient; Soup
with sushi; Soy-based soup
Crossword
puzzle frequency:
once a year
Frequency
in English language:
81129 / 86800
News:
A
bowl of Miso Soup a day keeps the doctor away
Video:
Miso
Soup with James Brown
Miso
is a traditional Japanese food produced by fermenting rice,
barley and/or soybeans, with salt and the mold kōjikin (the
most typical miso is made with soy). The typical result is a
thick paste used for sauces and spreads, pickling vegetables or
meats, and mixing with dashi soup stock to serve as miso soup
called Misoshiru, a Japanese culinary staple. High in protein and
rich in vitamins and minerals, miso played an important
nutritional 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. Different varieties of miso have been
described as salty, sweet, earthy, fruity, and savoury, and there
is an extremely wide variety of miso available.
Miso
for sale in a Tokyo food hall.
During
the Edo period miso was also called hishio and kuki.
Until
the Muromachi era, miso was made without grinding the soybeans,
somewhat like natto. In the Kamakura era, a common meal was made
up of a bowl of rice, some dried fish, a serving of miso, and a
fresh vegetable. In the Muromachi era, Buddhist monks realized
that soybeans could be ground into a paste, spawning new cooking
methods where miso was used to flavor other foods.
This
article is licensed under the GNU
Free Documentation License.
It uses material from the Wikipedia
article "Miso".
MISO
(101) 22
We >1 09 Japanese soup
13
Tu+ >1 08 Soybean paste
11
Th- >1 08 Soup with sushi
8
We- >1 08 Sushi bar soup
7
We- >1 05 Soy-based soup
3
Tu >1 03 Japanese soup flavoring
3
Mo+ >1 04 Soup before sushi
2
Th- LAT 09 High-protein soup
2
We CSy 07 Japanese soup ingredient
2
We CSy 05 Soy-based Japanese soup
2
Sa- LAT 02 Soybean soup
1
Th WaP 04 Sushi go-with RICE SAKE
1
Th NYT 95 Kind of soup LEEK
05
Edible paste
1
Th Rea 01 Health-food store soup
1
Sa NYT 02 High-protein paste
1
Sa NYS 07 High-protein paste (hint #4)
1
Th LAT 02 Japanes soup
1
Th WSJ 03 Japanese bean paste
00
Japanese food paste
1
Sa NYT 05 Japanese paste
1
We CSy 97 Japanese restaurant soup
1
Sa NYS 02 Japanese soup choice
1
We Tau 05 Japanese soup staple
1
We LAT 07 Japanese soybean paste
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