A pot of commercial barley miso

Miso for sale in a Tokyo food hall.

Miso (味噌, Miso^?) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, 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 (味噌汁, 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. There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ... For other uses, see Fermentation. ... For other uses, see Rice (disambiguation). ... For other uses, see Barley (disambiguation). ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Aspergillus oryzae (Japanese: kōji 麹) is a fungus used in Japanese cuisine. ... Aspergillus oryzae (Japanese: kōji 麹) is a fungus used in Japanese cuisine. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Retinol (one vitamer of Vitamin A) A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. ... mccall is cooool Dietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen which are present in common organic molecules. ... The Nutrition Facts table indicates the amounts of nutrients which experts recommend you limit or consume in adequate amounts. ... Japanese history includes alternating periods of long isolation and radical, often revolutionary influences from the outside world. ...

History

During the Edo period miso was also called hishio and kuki. The Edo period ), also called Tokugawa period, is a division of Japanese history running from 1603 to 1868. ...

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. History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Muromachi period (室町時代, also known as Muromachi era... Natto eaten on top of rice is commonly stirred before consumption Nattō ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ... This wooden Kongorikishi statue was created during the Kamakura shogunate during 14th century Japan. ... For other uses, see Vegetable (disambiguation). ... A Buddhist Monk in Sri Lanka In Pāli, a bhikkhu (male) or bhikkhuni (female) is a fully ordained Buddhist monk. ...

Variety

By flavor

The taste, aroma, texture, and appearance of any specific miso vary by miso type as well as the region and season for which the miso was made. The ingredients used, temperature and duration of fermentation, salt content, variety of kōji, and fermenting vessel all contribute. The most common flavor categories of soy miso are:

• Shiromiso, "white miso"
• Akamiso, "red miso"
• Kuromiso, "black miso"
• Hatchomiso^[1]

White and red (shiromiso and akamiso) are the basic types of miso available in all of Japan as well as overseas. Different varieties are preferred in particular regions. For example, in the eastern Kantō region that includes Tokyo, the lighter shiromiso is popular, while in the western Kansai region encompassing Osaka, Kyoto, and Kobe, darker brownish hatchomiso is preferred, and akamiso is favoured in the Tohoku area.^{[citation needed]} Kantō region, Japan. ... For other uses, see Tokyo (disambiguation). ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... For other uses, see Osaka (disambiguation). ... For other uses, see Kyoto (disambiguation). ... This article is about the Japanese city. ... This article is about a region of Japan. ...

By ingredient

The raw materials used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others. Lately, producers in other countries have also begun selling miso made from chick peas, corn, adzuki beans, amaranth, and quinoa. Fermentation time ranges from as little as five days to several years. The wide variety of Japanese miso is difficult to classify, but is commonly done by grain type, color, taste, and background. Soy redirects here. ... For other uses, see Barley (disambiguation). ... For other uses, see Rice (disambiguation). ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... For other uses, see Millet (disambiguation). ... Binomial name Secale cereale M.Bieb. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... U.S. Marihuana production permit. ... Families Cycadaceae cycas family Stangeriaceae stangeria family Zamiaceae zamia family Leaves and male cone of Cycas revoluta Cycads are an ancient group of seed plants characterized by a large crown of compound leaves and a stout trunk. ... Binomial name Cicer arietinum L. Percentages are relative to US recommendations for adults. ... This article is about the maize plant. ... Binomial name (Willd. ... For other uses, see Amaranth (disambiguation). ... Binomial name Willd. ...

• mugi (麦): barley
• tsubu (粒): whole wheat/barley
• aka (赤): red, medium flavor, most commonly used
• hatchō (八丁): aged (or smoked), strongest flavor
• shiro (白): rice, sweet white, fresh
• shinshu: rice, brown color
• genmai (玄米): brown rice
• awase (合わせ): layered, typically in supermarket
• moromi (醪): chunky, healthy (kōji is unblended)
• nanban (南蛮): chunky, sweet, for dipping sauce
• inaka (田舎): farmstyle
• taima (大麻): hemp seed
• sobamugi (蕎麦): buckwheat
• hadakamugi (裸麦): rye
• meri (蘇鉄): made from cycad pulp, Buddhist temple diet
• gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet

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. Percentages are relative to US recommendations for adults. ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... Families Cycadaceae cycas family Stangeriaceae stangeria family Zamiaceae zamia family Leaves and male cone of Cycas revoluta Cycads are an ancient group of seed plants characterized by a large crown of compound leaves and a stout trunk. ... A replica of an ancient statue found among the ruins of a temple at Sarnath Buddhism is a philosophy based on the teachings of the Buddha, Siddhārtha Gautama, a prince of the Shakyas, whose lifetime is traditionally given as 566 to 486 BCE. It had subsequently been accepted by... Binomial name Panicum miliaceum L. Proso millet, also known as common millet, broom corn, hog millet or white millet, is a species of millet that has been cultivated for thousands of years in East Asia and Russia. ... {toxri coxa ki zaki| color = lightgreen | name = Foxtail millet | image = Setaria italica0. ... This April 2007 does not cite its references or sources. ...

Miso made with rice (including shinshu and shiro miso) is called kome miso.

Using miso

Storage and preparation

Miso typically comes as a paste in a sealed container, and should be refrigerated after opening. It can be eaten raw, and cooking changes its flavor and nutritional value; when used in miso soup, most cooks do not allow the miso to come to a full boil. Some people, especially those outside of Japan, go so far as to only add miso to preparations after they have cooled, to preserve the biological activity of the kōjikin. Since miso and soy foods play a large role in the Japanese diet, there are a variety of cooked miso dishes as well. Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ... Aspergillus oryzae (Japanese: kōji 麹) is a fungus used in Japanese cuisine. ...

In food

Main article: Miso soup

Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is considered a fundamental unit of Japanese cuisine. This pairing is the basis of a traditional Japanese breakfast. Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ... Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ... For other uses, see Rice (disambiguation). ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ...

Miso is used in many other types of soup and souplike dishes, including some kinds of ramen, udon, nabe, and imoni. Generally, such dishes have the title miso prepended 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. This article is about the traditional Japanese noodle soup. ... This article is about the Japanese noodle dish. ... sukiyaki in udonsuki-style and raw eggs in bowls. ... There are very few or no other articles that link to this one. ...

Many traditional confections use a sweet, thick miso glaze, such as mochidango. Miso glazed treats are strongly associated with Japanese festivals, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and taffy-like to thin and drippy. Stalls selling food or toys are a familiar sight at festivals throughout Japan. ... Cherry taffy Taffy is a type of chewy candy. ...

Soya miso is used to make a type of pickle called "misozuke".^[2] These pickles are typically made from cucumber, daikon, hakusai, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle. Barley miso, or nukamiso (糠味噌, nukamiso^?), is used to make another type of pickle.^[3] Nukamiso is a fermented product, and considered a type of miso in Japanese culture and linguistics, but does not contain soya, and so is functionally quite different. Like soya miso, nukamiso is fermented using kōji mold. For other uses, see Pickle. ... This article is about the fruit. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... Aubergine redirects here. ... Tsukemono (漬物) are Japanese pickles. ...

Other foods with miso as an ingredient include:

• dengaku (charcoal-grilled miso covered tofu)
• yakimochi (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 in Japan is usually coated with shiro miso, wrapped in foil and grilled.
• sauces: sauces like misoyaki (a variant on teriyaki) are common.

Dengaku were rustic japanese harvest celebrations. ... Yakimochi is literally grilled or broiled mochi or pounded rice cake. ... Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Sake barrels at Itsukushima Shrine. ... This article or section is in need of attention from an expert on the subject. ...

Nutrition and health

The nutritional benefits of miso have been widely touted by commercial enterprises and home cooks alike. However, claims that miso is high in vitamin B₁₂ have been contradicted in some studies [1]. Part of the confusion may stem from the fact that some soy products are high in B vitamins (though not necessarily B₁₂), and some, such as soy milk, may be fortified with vitamin B₁₂. Some, especially proponents of healthy eating, suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during the World War II, theorized that miso helps protect against radiation sickness [2]. Also some experts suggest that miso is a source of Lactobacillus acidophilus [3]. Cobalamin or vitamin B12 is a chemical compound that is also known as cyanocobalamine. ... A can of Yeos soy milk, poured into a glass Greek Café Frappé prepared with soy milk, topped with additional cinnamon 1 l (2. ... In the United States, a dietary supplement is defined under the Dietary Supplement Health and Education Act of 1994 as a product taken by the mouth that contains a dietary ingredient that is intended as a supplement to the diet. ... It has been suggested that this article or section be merged into Healthy diet. ... Radiation poisoning, also called radiation sickness, is a form of damage to organic tissue due to excessive exposure to ionizing radiation. ... The nuclear power plant at Chernobyl prior to the completion of the sarcophagus. ... The mushroom cloud over Hiroshima after the dropping of Little Boy. ... Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki Tōjō Casualties Military dead: 17,000,000 Civilian dead: 33,000... Binomial name Lactobacillus acidophilus (Moro 1900) Hansen & Mocquot 1970 Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. ...

See also

Wikimedia Commons has media related to:

Miso

• Doenjang (Korean condiment)
• Dajiang
• Fermented bean paste
• Yellow soybean paste
• Marukome

Doenjang is a traditional Korean fermented soybean 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 (Chinese: 黄酱; pinyin: huángjiàng; literally yellow 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. ... Marukome, Inc. ...

References

• Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4. 
• Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBN 1-931498-23-7. Retrieved on 2006-04-23. 

Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... is the 113th day of the year (114th in leap years) in the Gregorian calendar. ...

External links

• Miso Online from the Miso Health Promotion Committee
• Miso Magic Miso Magic
• South River Miso Company Small U.S. company

v • d • e Soy General Soybean · Soy protein · Soybean meal · Soy Controversy · Soy allergy · List of soybean diseases Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Soy redirects here. ... Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein. ... Soybean meal according to AAFCO is the product obtained by grinding the flakes which remain after removal of most of the oil from soybeans by a solvent or mechanical extraction process. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Soy allergy is a type of food allergy. ... This article is a list of diseases of soybeans (Glycine max). ... Meat analogues Tofu · Tempeh · Tofurkey Download high resolution version (640x951, 162 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Meat and dairy analogues or analogs (Americanized spelling) is a North American classification of foods made from vegetable proteins, nuts, or Surimi processed poultry or fish designed to imitate or be used in place of beef, pork, poultry, and dairy products. ... For other uses, see Tofu (disambiguation). ... Fresh tempeh at the market, Jakarta, Indonesia. ... Turkey flavored and stuffed roast, frozen 1. ... Dairy analogues Soy milk · Soy cheese · Soy yogurt · Soy ice cream A can of Yeos soy milk, poured into a glass Greek Café Frappé prepared with soy milk, topped with additional cinnamon 1 l (2. ... Soy cheese is an alternative that is relatively new to most markets. ... 500g package of Alpro soy yogurt, from a German supermarket The soy yogurt actually looks like usual cream yogurt Soy yogurt is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [1]. It is one... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Sauces and condiments Fermented bean paste · Soy sauce 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. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...