miso
Sign in to saveis a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest.
AI overview
Miso is a thick Japanese paste made by fermenting soybeans with salt and a special fungus, sometimes combined with rice, barley, or seaweed. It's used in cooking for sauces, spreads, pickling, and soup, and it's valued for its high protein content and minerals, making it an important ingredient in Japanese cuisine that is now gaining interest globally.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Miso
- Food.image
- Miso 001.jpg
- Food.image_size
- 300px
- Food.caption
- Miso
- Food.alternate_name
- Soybean paste,
- Food.place_of_origin
- Japan
- Food.associated_cuisine
- Japanese
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Seasoning
- Food.main_ingredient
- Fermented soybeans, salt, kōji (Aspergillus oryzae)
via Wikipedia infobox
Article
13 sectionsContents
- History
- Ingredients
- Types and flavor
- Chemical properties of flavor and aroma compounds
- Fermentation
- Creating koji
- Storage and preparation
- Usage
- Nutrition and health
- See also
- References
- Further reading
- External links
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest.
Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or savory.