What is Miso?
[[File:Miso 001.jpg|thumb|right|''Miso'']] '''''Miso''''' (味噌 or みそ) is a thick or solid [[paste (food)|paste]]. It is a traditional Japanese seasoning. Miso is similar to the [[Korea]]n ''[[doenjang]]''. It is made by [[fermentation|fermenting]] [[soy bean]]s with [[sea salt]] or salt and ''[[kōji]]''. [[Grain]]s such as barley or rice, and sometimes other ingredients, are also often added. Miso is high in [[protein]] and rich in [[vitamin]]s and minerals. Miso tastes salty and, depending on the grains used and the fermentation time, may also be sweet. Miso is used to make [[miso soup]]. Miso is a very important part of Japanese food. There are different kinds of miso. ''Kome miso'' (米味噌) is made from rice and beans. ''Mame miso'' (豆味噌) is made from beans. ''Mugi miso'' (麦味噌) is made from barley and beans. Awase miso (合せ味噌) is a mix of these misos.<ref>{{Cite web|title=Miso Types {{!}} Hikari Miso {{!}} #1 in Japan {{!}} Chef Nobu Recipes|url=https://hikarimiso.com/about-miso/miso-types/|access-date=2020-08-11|website=Hikari Miso|language=en-US}}</ref> == History == Miso first came to Japan from [[China]] or the Korean peninsula. Ancient Chinese ''jan'' (醤) is the origin of miso. ''Jan'' is an ancient fermented seasoning. According to classical scholars, ''jan'' was called ''hishio'' or ''kuki'' in the Edo era. In China, ''jan'' was written about in the ''Shurai''.{{fact|date=September 2013}} Miso existed in the [[Jōmon period|Jomon era]] in Japan. ''Jan'' is the Japanese original seasoning. In the Nara era, ''jan'' was found in Nishi city, Heiankyo. Miso was used for seasoning porridge made of rice and vegetables. In the Sengoku period, Miso was important to preserved food. Many Japanese used to make miso in their own homes. This was called ''Temae-miso''. In the Muromachi era, it was used as a food preservative and as a seasoning. Miso was an important source of nutrients for soldiers. In the Edo era, industrial mass production method of miso began. ''Temae-miso'' became less common.<ref>http://zenmi.