of the Day
Clue of the Month
fermented Japanese bean paste
clues: Japanese soup; Soybean paste; High-protein soup; Japanese
soup ingredient; Soup
with sushi; Soy-based soup
2 times a year
in English language:
81129 / 86800
Soup with James Brown
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.
for sale in a Tokyo food hall.
the Edo period miso was also called hishio and kuki.
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.
article is licensed under the GNU
Free Documentation License.
It uses material from the Wikipedia