Miso comes from China to Japan as a foreigner product back the early days. In the beginning, it had been called “soybean paste” since it was launched in Japan for the very first time. As the time goes on, Japanese civilians had enhanced and innovated this so-named “soybean paste” into what’s called “miso“.

Timeline:

  • 8th to 12th century: It was regarded as an extravagance food in Japan, also it was limited to the noble family members or monks.
  • 12th to 16th century: It was part of Samurai’s food resource, and was converted to the soup base for the very first time. At the same time, it was open to the general public.
  • 17th to Current: It has turned into a well-known food to japan society, and the request had increased significantly.

Ingredients & Development

What is miso composed of? It is made up of fermented soybean, salt, and Koji. Koji is one particular yeast that’s corresponding concept as the yeast for the bread. In addition, miso is often made from not merely soybeans, but also could possibly be created from Rice and Barley too.

Differences

Miso comes in many different forms from white miso, red miso, black miso, and many more. The colour of miso is based on the fermentation period, and the lengthier the fermentation activity, the darker it is going to look. Among those varieties of miso, white-colored and red miso are definitely the most common employed in japan society. White miso is utilized usually in the Kansai region, and white miso has shorter fermentation period of three months. On the other hand, red miso has a longer fermentation period of 3-6 months or more, and it’s mostly found in Kanto area. Addititionally there is another common sort of miso, which is called “Awase”, meaning that is a combination of white & red miso.

Forms

Due to the perfection of miso soup, Japanese production companies has managed to get it more convenient and simpler to the society to enjoy the miso soup. You can find two common sorts:

  • Miso paste: it usually is available in a paste form, which may be great for soup base, marinating sauce, dipping sauce , and salad dressing. For the miso paste itself, it never spoils, instead it’s going to keep fermenting.
  • Instant miso: it has all of the ingredients in the packet itself like tofu, seaweed along with other garnish. Powder instant miso soup is what you might find at the supermarket the most, but here’s another kind known as “Freeze Dried miso soup”. This kind of miso has a lot more garnish and better flavor when compared to powder ones. Nevertheless the cost is reasonably higher, unless you reside in Japan, or you won’t see these types in your local grocery stores.