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is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae'', known in Japanese as , and sometimes rice, barley, or other ingredients. 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 , 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 worldwide 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 savory. The traditional Chinese analogue of miso is known as'' dòujiàng ''(豆酱). ==History== The origin of the miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period (14,000–300 BC)). These are called "jōmon miso" and are similar to the early fish and soy-based sauces produced throughout East Asia. *This miso predecessor originated in China during the third century BC or earlier. Hishio and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD. This fermented food was called "shi". In the Kamakura era (1192–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. Until the Muromachi era (1337 to 1573), miso was made without grinding the soybeans, somewhat like ''nattō''. In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods using miso to flavor other foods. In medieval times, the word ''temaemiso'', meaning home-made miso, appeared. Miso production is a relatively simple process, so home-made versions spread throughout Japan. Miso was used as military provisions during the Sengoku era and making miso was an important economic activity for ''daimyo''s of that era. During the Edo period (1603–1868), miso was also called ''hishio'' and ''kuki'' and various types of miso that fit with each local climate and culture emerged throughout Japan. These days, miso is produced industrially in large quantities and traditional home-made miso has become a rarity. In recent years, many new types of miso have appeared. For example, ones with added soup stocks or calcium, or reduced salt for health, etc. are available 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Miso」の詳細全文を読む スポンサード リンク
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