The color of miso is determined by the content of melanoidin generated from the Maillard reaction between sugar and protein (amino acids). White miso, pale miso (light brown), and red miso (dark brown) Even with the same salt content, one with higher kôji content is sweeter. When salt content is high, it becomes saltier. Miso is categorized by its ingredient, taste, and color. Ingredients must be indicated on the label with an order of weight content, separating main ingredients, food additives, and other ingredients. The content of flavor ingredients must exceed the content of additives. Miso is a fermented and matured semi-solid mixture of boiled or steamed soybeans, salt, and kôji (a type of mold cultured in the medium of steamed rice or wheat or soybeans.).Ī fermented mixture of rice kôji + boiled or steamed soybeans + salt.Ī fermented mixture of wheat kôji + boiled soybeans + salt.Ī mixture of two or more types of miso above, or miso made with two or more types of kôji.Ī mixture of miso (either type mentioned above) and flavor ingredients (katsuobushi (dried bonito), niboshi (dried small sardine), soy sauce, yeast extract, etc.). In this way, miso in today’s form was completed. After the 16th century (Edo period), miso and soy sauce became industrialized and were made by specialized manufacturers. The way to eat miso became closer to now, to eat in a form of soup after dissolving grinded miso with water or hot water. From the 12-14th century (Kamakura period to Muromachi period), miso has spread to the general public with the development of agriculture and industry. At that time, miso was even used as salary and tribute of officials. It shows miso had gradually become common but it was still very expensive. In the 8th century (Heian period), it was said that there were some miso and kôji shops among many shops in Kyoto, where the emperor resided. When the fermentation of koku-bishio proceeds, it liquefies and was considered to be incomplete, called “misho” (未醤) meaning incomplete sho. At that time, fermented koku-bishio was not a condiment, but more like a preserved food which people used to pick some portions up and eat as it is. “Koku-bishio” (穀醤) is fermented cereals with salt which has become today’s miso and soy sauce. “Kusa-bishio” (草醤) is fermented vegetables with salt which is the origin of today’s Japanese pickles “tsukemono”. “Shishi-bishio” (肉醤) and “uo-hishio” (魚醤) are meat or fish sauce fermented with salt. Since ancient times «hishio» has had many varieties. In the book, the word «misho» (未醤) is used and its pronunciation is said to have changed in due course and became the current «miso». «Hishio» was introduced into Japan and even mentioned in a Japanese ancient legal system called «Taiho Ritsuryo», issued in A.D.701. It is said to be originated from a seasoning called «hishio» (醤) (or «Jang» in Chinese reading) which had been made in China since before Common Era. Miso, like soy sauce, is an essential part of the Japanese diet. LEARNING ABOUT MISO Your Japanese grocery store Nishikidôri tells you everything Wasabi-Citruses-Peels-Radish-Ginger graters.Japanese omelette pans & special cooking plates.Display dish - Quickies box - VAT system.33 layers Damascus, craftsman Master keido Sugihara.Kiritsuke Yanagiba Damascus 17 layers - Hammered.Kasumi Togi series (traditionnal sharpening method).
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