Miso: Difference between revisions
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==History of Miso== |
==History of Miso== |
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A researcher from the [[Edo period]] claimed that Miso originally came from ancient [[China]]. At the time, |
A researcher from the [[Edo period]] claimed that Miso originally came from ancient [[China]]. At the time, miso was also called "[[hishio]]"and "[[kuki]]". |
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Until the [[Muromachi era]], |
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, 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. |
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==External links== |
==External links== |
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Revision as of 18:29, 8 June 2004
Miso (味噌) is a thick paste made by fermenting soybeans with salt. Often grains and sometimes other ingredients are added. It tastes salty and, depending on the type of grain used as well as fermentation time, more or less sweet. Miso is often eaten as miso soup.
The grains used include any mix of barley, rice, rye, and wheat among others. Fermentation time ranges from as little as 5 days to many years. The wide variety of Japanese miso is difficult to classify but is commonly done by grain type, color, taste and region.
Much like yoghurt, miso contains live bacteria of a highly benefical nature and can be used to repopulate a person's intestine with beneficial bacteria after taking antibiotics.
Some, therefore, say that miso should never be cooked, but always added to food after it has cooled to eating temperature. This view is not common in Japan, where a variety of cooked miso dishes (miso soup, dengaku (charcoal-grilled miso covered tofu), miso braised vegetables or fish, and so on) have been made for many hundreds of years.
History of Miso
A researcher from the Edo period claimed that Miso originally came from ancient China. At the time, 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, 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.