![Miso 003](https://upload.wikimedia.org/wikipedia/commons/3/30/Miso_003.jpg)
is a traditional
Japanese seasoning. It is a thick paste produced by
fermenting
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu an ...
s with salt and ''kōji'' (the fungus ''
Aspergillus oryzae
''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as ''sake'' and '' shōchū'', and also to ferment soybeans for m ...
'') and sometimes
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
,
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
,
seaweed
Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of '' Rhodophyta'' (red), ''Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...
, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with
dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...
soup stock to serve as
miso soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...
, a Japanese culinary
staple. Miso is high in
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
and rich in
vitamin
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an Nutrient#Essential nutrients, essential micronutrient that an organism needs in small quantities for the proper functioning of its ...
s and
minerals
In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid chemical compound with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.John P. Rafferty, ed. (2 ...
, and it played an important
nutrition
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain sufficient n ...
al role in
feudal Japan
The first human inhabitants of the Japanese archipelago have been traced to Japanese Paleolithic, prehistoric times around 30,000 BC. The Jōmon period, named after its cord-marked pottery, was followed by the Yayoi period in the first millenni ...
. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Typically, miso is salty, but its flavor and aroma depend on the ingredients and
fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and
savory
Savory or Savoury may refer to:
Common usage
* Herbs of the genus ''Satureja'', particularly:
** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food
** Winter savory (''Satureja montana''), a perennial herb, also used to ...
.
History
The origin of the miso of Japan is not completely clear.
*
Grain
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...
and
fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...
misos had been manufactured in Japan since the
Neolithic era
The Neolithic period, or New Stone Age, is an Old World archaeological period and the final division of the Stone Age. It saw the Neolithic Revolution, a wide-ranging set of developments that appear to have arisen independently in several parts ...
(
Jōmon period
The is the time in Japanese history, traditionally dated between 6,000–300 BCE, during which Japan was inhabited by a diverse hunter-gatherer and early agriculturalist population united through a common Jōmon culture, which reached a c ...
(14,000–300 BC)). These are called ''jōmon miso'' and are similar to the early fish- and soy-based sauces produced throughout
East Asia
East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea and ...
.
*This miso predecessor originated in China during the third century BC or earlier. 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
Shi or SHI may refer to:
Language
* ''Shi'', a Japanese titles#Shi, Japanese title commonly used as a pronoun
* ''Shi'', proposed gender-neutral pronoun
* Shi (kana), a kana in Japanese syllabaries
* Shi language
* ''Shī'', transliteration of ...
''. The beginning of the current origin of miso is (Meaning of Hishio with beans still remaining) in the
Nara period
The of the history of Japan covers the years from CE 710 to 794. Empress Genmei established the capital of Heijō-kyō (present-day Nara). Except for a five-year period (740–745), when the capital was briefly moved again, it remained the cap ...
(710–794).
It is believed that, the word changed to ''Misho'' and then ''Miso''.
In the
Kamakura period
The is a period of Japanese history that marks the governance by the Kamakura shogunate, officially established in 1192 in Kamakura by the first ''shōgun'' Minamoto no Yoritomo after the conclusion of the Genpei War, which saw the struggle bet ...
(1185–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
. Until the
Muromachi period
The is a division of Japanese history running from approximately 1336 to 1573. The period marks the governance of the Muromachi or Ashikaga shogunate (''Muromachi bakufu'' or ''Ashikaga bakufu''), which was officially established in 1338 by t ...
(1337 to 1573), miso was made without grinding the soybeans, somewhat like ''
nattō
, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served wit ...
''. In the Muromachi era,
Buddhist monks
A ''bhikkhu'' (Pali: भिक्खु, Sanskrit: भिक्षु, ''bhikṣu'') is an ordained male in Buddhist monasticism. Male and female monastics ("nun", ''bhikkhunī'', Sanskrit ''bhikṣuṇī'') are members of the Sangha (Buddhist c ...
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 period
The was a period in History of Japan, Japanese history of near-constant civil war and social upheaval from 1467 to 1615.
The Sengoku period was initiated by the Ōnin War in 1467 which collapsed the Feudalism, feudal system of Japan under the ...
, and making miso was an important economic activity for ''
daimyō
were powerful Japanese magnates, feudal lords who, from the 10th century to the early Meiji era, Meiji period in the middle 19th century, ruled most of Japan from their vast, hereditary land holdings. They were subordinate to the shogun and n ...
''s of that era.
During the
Edo period
The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...
(1603–1868), miso was also called ''hishio'' (醤) and ''kuki'' (豆支) and various types of miso that fit with each local climate and culture emerged throughout Japan.
Today, 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, including ones with added soup stocks or calcium, or made with beans other than soy, or having reduced salt for health, among other varieties, are available.
Ingredients
The ingredients used to produce miso may include any mix of
soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu an ...
s,
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
,
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
,
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
,
millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...
,
rye
Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...
,
wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
,
hemp
Hemp, or industrial hemp, is a botanical class of ''Cannabis sativa'' cultivars grown specifically for industrial or medicinal use. It can be used to make a wide range of products. Along with bamboo, hemp is among the fastest growing plants o ...
seed, and
cycad
Cycads are seed plants that typically have a stout and woody (ligneous) trunk (botany), trunk with a crown (botany), crown of large, hard, stiff, evergreen and (usually) pinnate leaves. The species are dioecious, that is, individual plants o ...
, among others. Lately, producers in other countries have also begun selling miso made from
chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
s,
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
,
azuki bean
''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...
s,
amaranth
''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely pack ...
, and
quinoa
Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and ...
. Fermentation time ranges from as little as five days to several years. The wide variety of Japanese miso is difficult to classify, but is commonly done by grain type, color, taste, and background.
*''mugi'' (麦):
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
*''tsubu'' (粒): whole wheat/barley
*''genmai'' (玄米):
brown rice
Brown rice is a whole grain rice with the inedible outer Rice hulls, hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain w ...
*''moromi'' (醪): chunky, healthy (''kōji'' is unblended)
*''nanban'' (南蛮): mixed with hot chili pepper for dipping sauce
*''taima'' (大麻):
hemp seed
Hemp, or industrial hemp, is a botanical class of ''Cannabis sativa'' cultivars grown specifically for industrial or medicinal use. It can be used to make a wide range of products. Along with bamboo, hemp is among the fastest growing plants o ...
*''sobamugi'' (蕎麦):
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
*''hadakamugi'' (裸麦): Highland barley
*''nari'' (蘇鉄): made from
cycad
Cycads are seed plants that typically have a stout and woody (ligneous) trunk (botany), trunk with a crown (botany), crown of large, hard, stiff, evergreen and (usually) pinnate leaves. The species are dioecious, that is, individual plants o ...
pulp,
Buddhist
Buddhism ( , ), also known as Buddha Dharma and Dharmavinaya (), is an Indian religion or philosophical tradition based on teachings attributed to the Buddha. It originated in northern India as a -movement in the 5th century BCE, and ...
temple diet
*''gokoku'' (五穀): "five-grain": soy, wheat, barley,
proso millet
''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotanical evidence suggests millet was first domesticated abou ...
, and
foxtail millet
Foxtail millet, scientific name ''Setaria italica'' (synonym ''Panicum italicum'' L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. The oldest evidenc ...
Many regions have their own specific variation on the miso standard. For example, the
soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu an ...
s used in
Sendai
is the capital Cities of Japan, city of Miyagi Prefecture, the largest city in the Tōhoku region. , the city had a population of 1,091,407 in 525,828 households, and is one of Japan's 20 Cities designated by government ordinance of Japan, desig ...
miso are much more coarsely mashed than in normal soy miso.
Miso made with rice such as ''shinshu'' miso (信州味噌) and ''shiro'' miso (白味噌) are called ''kome'' miso (米味噌).
Types and flavor
The taste, aroma, texture, and appearance of miso all vary by region and season. Other important variables that contribute to the flavor of a particular miso include temperature, duration of
fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
, salt content, variety of ''kōji'', and fermenting vessel. The most common flavor categories of miso are:
*''Shiromiso'', "white miso"
*''Akamiso'', "red miso"
*''Awasemiso'', "mixed miso"
Although white and red (''shiromiso'' and ''akamiso'') are the most common types of misos available, different varieties may be preferred in particular regions of Japan. In the eastern
Kantō region
The is a geographical area of Honshu, the largest island of Japan. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Slight ...
that includes
Tokyo
Tokyo (; ja, 東京, , ), officially the Tokyo Metropolis ( ja, 東京都, label=none, ), is the capital and largest city of Japan. Formerly known as Edo, its metropolitan area () is the most populous in the world, with an estimated 37.468 ...
, the darker brownish ''akamiso'' is popular while in the western
Kansai
The or the , lies in the southern-central region of Japan's main island Honshu, Honshū. The region includes the Prefectures of Japan, prefectures of Nara Prefecture, Nara, Wakayama Prefecture, Wakayama, Kyoto Prefecture, Kyoto, Osaka Prefectur ...
region encompassing
Osaka
is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2. ...
,
Kyoto
Kyoto (; Japanese: , ''Kyōto'' ), officially , is the capital city of Kyoto Prefecture in Japan. Located in the Kansai region on the island of Honshu, Kyoto forms a part of the Keihanshin metropolitan area along with Osaka and Kobe. , the ci ...
, and
Kobe
Kobe ( , ; officially , ) is the capital city of Hyōgo Prefecture Japan. With a population around 1.5 million, Kobe is Japan's seventh-largest city and the third-largest port city after Tokyo and Yokohama. It is located in Kansai region, whic ...
, the lighter ''shiromiso'' is preferred.
A more nuanced breakdown of the flavors is:
*''Kome'' miso (米味噌) or "rice miso" can be yellow, yellowish white, red, etc. Whitish miso is made from boiled soybeans, and reddish miso is made from steamed soybeans. ''Kome'' miso is consumed more in eastern Japan and the Hokuriku and Kinki areas.
*''Mugi'' miso (麦味噌) or "barley miso" is a whitish miso which is produced in Kyushu, western Chugoku, and Shikoku areas. Another reddish ''mugi'' miso is produced in the northern Kanto area. ''Mugi'' miso has a peculiar smell.
*''Mame'' miso (豆味噌) or "soybean miso" is a darker, more reddish brown than ''kome'' miso. This is not so sweet as some other varieties, but has some astringency and good ''
umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.
People taste umami through taste receptors that typically respond to glutamates and ...
'' (旨味). This miso requires a long maturing term. ''Mame'' miso is consumed mostly in Aichi prefecture, part of Gifu prefecture, and part of Mie prefecture. Soybean (grain-free) miso is also labeled ''
hatchō miso
is a city located in Aichi Prefecture, Japan. , the city had an estimated population of 386,999 in 164,087 households, and a population density of 999 persons per km². The total area of the city was .
Geography
Okazaki is in the coastal plains o ...
'' (八丁味噌). ''Hatchō miso'' is an
Okazaki, Aichi
is a city located in Aichi Prefecture, Japan. , the city had an estimated population of 386,999 in 164,087 households, and a population density of 999 persons per km². The total area of the city was .
Geography
Okazaki is in the coastal plains o ...
specialty and has its origins in
Mikawa Province
was an old province in the area that today forms the eastern half of Aichi Prefecture. Nussbaum, Louis-Frédéric. (2005). "''Mikawa''" in . Its abbreviated form name was . Mikawa bordered on Owari, Mino, Shinano, and Tōtōmi Provinces.
Mik ...
during the
Sengoku period
The was a period in History of Japan, Japanese history of near-constant civil war and social upheaval from 1467 to 1615.
The Sengoku period was initiated by the Ōnin War in 1467 which collapsed the Feudalism, feudal system of Japan under the ...
. The processing method with large wooden barrels and stones on the lid remains unchanged.
*''Chōgō'' (調合) or ''Awase'' (合わせ) miso, or "mixed miso" comes in many types, because it is a mixture or compound of other varieties of miso. This may improve the weak points of each type of miso. For example, ''mame'' miso is very salty, but when combined with ''kome'' miso the finished product has a mild taste.
*''Akamiso'' (赤味噌) or red miso is aged, sometimes for more than one year. Therefore, due to the
Maillard reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and man ...
, the color changes gradually from white to red or black, thus giving it the name red miso. Characteristics of the flavor are saltiness and some astringency with umami. It is often a much stronger-tasting miso. Factors in the depth of color are the formula of the soybeans and the quantity used. Generally, steamed soybeans are more deeply colored than boiled soybeans.
*''Shiromiso'' (白味噌) or white miso is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans. If a greater quantity of soybeans were added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).
Chemical properties of flavor and aroma compounds
The distinct and unique aroma of miso determines its quality. Many reactions occur among the components of miso, primarily the Maillard reaction, a non-enzymatic reaction of an amino group with a reducing sugar. The volatile compounds produced from this reaction give miso its characteristic flavor and aroma. Depending on the microorganism in combination with the variety of soybean or cereal used, many classes of flavor compounds are produced that give rise to the different types of miso. Fermentation products such as furanone compounds, including 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) and 4-hydroxy-2,5 dimethyl-3(2H)-furanone (HDMF) are novel flavor compounds of miso.
HEMF is especially known for its sweet aroma and is very important for the sensory evaluation of the aroma of rice miso.
The unique sensory properties of miso are complex. The key factor in overall quality of the final product is the enzymatic activity of microorganisms. They use the composition of miso (rice, barley, and soybeans) to produce different pigments, flavor and aroma compounds.
Proteolysis of soybean protein produces constituent amino acids that impart an umami taste that enhance the relatively dull taste of soybean by itself.
Soy protein contains a substantial amount of glutamate, the salt of which is known as MSG or monosodium glutamate, a popular ingredient used by food manufacturers to improve the taste of their products. The umami effect of MSG itself is one-dimensional. The umami taste of miso is multidimensional because of the myriad amino acids and fermentation products present.
Barley miso is a traditional farmhouse variety made for personal use. Often called "rural miso", domestic barley is more often used than imported barley. Containing glutamic acid and aromatic compounds such as ferulic acid and vanillic acid, barley miso is distinguished by a characteristic flavor.
Fermentation
Miso's unique properties and flavour profile can be attributed to the compounds produced through the fermentation process. Miso, depending on the variety, consists of a starter culture called
koji (麹), soybeans, and usually a grain (either rice, barley, or rye). The miso goes through a two step process; first creating the koji, and second the koji is combined with the other components and the mixture is left to be enzymatically digested, fermented and aged.
Creating koji
Koji is produced by introducing the
mold
A mold () or mould () is one of the structures certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal seco ...
''
Aspergillus oryzae
''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as ''sake'' and '' shōchū'', and also to ferment soybeans for m ...
'' onto steamed white rice. This mold culture comes from dried ''A. oryzae'' spores called ''tane-koji'' or "starter koji" and is isolated from plant matter (usually rice) and cultivated.
In the past, the natural presence of ''A. oryzae'' spores was relied upon to create koji, but because of the difficulty of producing the culture, tane-koji is added almost exclusively in both industrial and traditional production of miso. Tane-koji is produced much in the same way as koji, but also has a small portion of wood ash added to the mixture
which gives important nutrients to the fungus as well as promoting sporulation.
''A. oryzae'' is an aerobic fungus and is the most active fermenting agents in koji as it produces amylolytic, and proteolytic enzymes which are essential to creating the final miso product. Amylolytic enzymes such as amylase aid in the breakdown of starch in the grains to sugar and dextrin, while proteolytic enzymes such as protease catalyze the breakdown of proteins into smaller peptides or amino acids. These both aid in the enzymatic digestion of the mixture of rice and soybeans. Depending on the strain of ''A. oryzae'', enzymatic composition varies thereby changing the characteristics of the final miso product. For example, the strain used to create the sweeter white miso would likely produce a higher content of amylolytic enzymes, while comparatively a soybean miso might have a higher content of proteolytic enzyme.
To create optimal conditions for enzymatic production and the growth of ''A. oryzae'', the koji's environment must be carefully regulated. Temperature, humidity and oxygen content, are all important factors in not only maximizing mold growth and enzyme production, but to prevent other harmful bacteria from producing. Once the koji has reached a desirable flavour profile it is usually mixed with salt to prevent further fermentation.
Although other strains of fungi have been used to produce koji, ''A. oryzae'' is the most desirable because of a number of properties, including the fact that it does not produce
aflatoxin
Aflatoxins are various poisonous carcinogens and mutagens that are produced by certain molds, particularly ''Aspergillus'' species. The fungi grow in soil, decaying vegetation and various staple foodstuffs and commodities such as hay, sweetcorn ...
.
Storage and preparation
Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many beneficial microorganisms such as ''
Tetragenococcus halophilus
''Tetragenococcus halophilus'' is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most speci ...
'' which can be killed by overcooking. For this reason, the miso should be added to soups or other foods being prepared just before they are removed from the heat. Using miso without any cooking may be even better.
Outside Japan, a popular practice is to add miso only to foods that have cooled to preserve ''
kōjikin'' cultures in miso. Nonetheless, miso and soy foods play a large role in the Japanese diet, and many cooked miso dishes are popular.
Usage
Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of
miso soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...
, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is considered a fundamental unit of
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...
. This pairing is the basis of a traditional Japanese breakfast.
Miso is used in many other types of soup and soup-like dishes, including some kinds of''
ramen
is a Japanese dish, Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese ...
,
udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
,
nabe
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Description
Nabemono are stews and soups containing ...
'', and''
imoni
is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties.
Imoni is ...
''. Generally, such dishes have the title miso prefixed to their name (for example, ''miso-udon''), and have a heavier, earthier flavor and aroma compared to other Japanese soups that are not miso-based.
Many traditional confections use a sweet, thick miso glaze, such as ''
mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...
and
dango
is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. ''Dango'' is usually finished round shaped, thre ...
''. Miso-glazed treats are strongly associated with
Japanese festival
Japanese festivals are traditional festive occasions often celebrated with dance and music in Japan. Many festivals have their roots in traditional Chinese festivals, but have undergone extensive changes over time to have little resemblance to ...
s, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and
taffy-like to thin and drippy.
Soybean miso is used to make a type of
pickle called ''misozuke''. These pickles are typically made from
cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables. ,
daikon
Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon ...
,
napa cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in Asian cuisine#East Asia, East Asian cuisine. Since the ...
, or
eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mos ...
, and are sweeter and less salty than the standard
Japanese salt pickle.
Other foods with miso as an ingredient include:
* ''dengaku'' (miso sweetened with molasses used for grilling)
* ''
yakimochi (charcoal-grilled
mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...
covered in miso)
* miso-braised
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
s or
mushrooms
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans.
The standard for the na ...
* marinades: fish or chicken can be marinated in a combination of miso and
rice wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...
overnight to be grilled.
*
Corn on the cob
Corn on the cob is a culinary term for a cooked :wikt:ear#earofcorn, ear of sweet corn (maize) eaten directly off the corncob, cob. The ear is picked while the endosperm is in the "milk stage" so that the caryopsis, kernels are still tender. E ...
in Japan is often coated with ''shiro miso'', wrapped in foil and grilled.
* sauces: sauces like'' misoyaki ''(a variant on
teriyaki
''Teriyaki'' (kanji: 照り 焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and ...
)
* dips: used as a dip to eat with vegetables (e.g. cucumbers, daikon,
carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
s, etc.)
* side dish: miso is often eaten not only as a condiment, but also as a side dish. Mixed or cooked miso with spices or vegetables is called ''okazu-miso'' (おかず味噌), often eaten along with hot rice or spread over''
onigiri
, also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuobu ...
.''
Nutrition and health
Claims that miso is high in
vitamin B12 have been contradicted in some studies.
Some experts suggest that miso is a source of ''
Lactobacillus acidophilus
''Lactobacillus acidophilus'' (New Latin 'acid-loving milk-bacillus') is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is most commonly found in humans, specifically ...
''. Miso is relatively high in salt which could contribute to increased blood pressure in the small percentage of the population with sodium-sensitive
prehypertension
Prehypertension, also known as high normal blood pressure and borderline hypertensive (BH), is a medical classification for cases where a person's blood pressure is elevated above optimal or normal, but not to the level considered hypertension (hi ...
or
hypertension
Hypertension (HTN or HT), also known as high blood pressure (HBP), is a long-term medical condition in which the blood pressure in the arteries is persistently elevated. High blood pressure usually does not cause symptoms. Long-term high bl ...
. Several studies using salt-sensitive hypertensive models and analysing long-term intake have suggest miso lessens the effects of salt on blood pressure.
See also
*''
Doubanjiang
Doubanjiang (, pinyin: ''dòubànjiàng'', IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt ...
''
*''
Doenjang
''Doenjang''
* (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soybean fe ...
''
*''
Douchi
''Douchi'' () or ''tochi'' (also known as fermented black soybeans, Chinese fermented black beans (), salted black beans, salty black beans, or just black beans) is a type of fermented and salted black soybean most popular in the cuisine of ...
''
*
Hozon
Hozon (保存) is a trademarked seasoning developed by David Chang and marketed by Momofuku. It is made from fermented nuts, grains, or seeds. Hozon comes from the Japanese word meaning "preserve"
Production
Hozon is made by fermenting koji f ...
*
Fermented bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ...
*
List of fermented soy products
This is a list of fermented soy products. A diverse variety of soy food products made from fermented soybeans exists.
Fermented soy products
See also
* List of fermented foods
* List of food pastes
* List of meat substitutes
* List of soy-bas ...
*''
Marukome
is the name of a Japanese miso soup paste producer. Its headquarters are located in the city of Nagano. Marukome accounts for about 13% of the amount of miso produced in Japan each year which makes them one of the top in production volume among ...
''
*
Soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
*''
Tauco
Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in order ...
''
*
Yellow soybean paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.
Etymology
In Chinese, the full na ...
*''
Nattō
, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served wit ...
''
References
Further reading
*
External links
Miso OnlineJapan Miso Promotion Board
{{Authority control
Fermented soy-based foods
Japanese condiments
Umami enhancers
Japanese cuisine terms
Food paste