Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin (麹菌), 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 dashi soup stock to serve as miso soup called misoshiru (味噌汁), 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 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 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).
The earliest form of miso is known as "Hishio". Hishio is a kind of salty seasoning which is made from grain.
Hatchō Miso is a dark miso
paste made using a process of steaming soybeans (instead of boiling)
followed by maturation in cedar barrels under the weight of 3 tons of
carefully stacked river stones for at least 2 years. Located 8 chō
(Hatchō, or approximately 900m) west of Okazaki Castle near the Yahagi
river, the old tiled buildings are heritage listed and one company
(Kaku) has been a family business for 18 generations. It is one of the
most famous miso producers in Japan, supplying the Emperor by
appointment, and popular as a health food. The 2006 NHK morning drama serial,
Junjo Kirari (Sparkling Innocence) was largely filmed in and around the
Hatchō Miso grounds. Tours are available every 30 minutes and free
samples are provided. Hatchō Miso's health properties are so great[citation needed] that it was donated to Chernobyl's citizens following the disaster, to help prevent and treat radiation sickness.
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