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A pot of commercial barley miso
A pot of commercial barley miso
Miso for sale in a Tokyo food hall.
Miso for sale in a Tokyo food hall.

Miso (味噌?) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌?) (the most typical miso is made with soy). is a traditional Japanese food produced by fermenting Rice, Barley and/or Soybeans, with salt and the fungus (the most typical miso is made Japanese Cuisine has developed over the centuries as a result of many political and social changes Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Barley ( Hordeum vulgare) is an annual Cereal Grain, which serves as a major animal Feed crop, with smaller amounts used for Aspergillus oryzae ( Chinese: 麴菌 麴霉菌 曲霉菌 Pinyin: qū meí jùn Japanese: 麹 麹菌 or kōji-kin, Korean Aspergillus oryzae ( Chinese: 麴菌 麴霉菌 曲霉菌 Pinyin: qū meí jùn Japanese: 麹 麹菌 or kōji-kin, Korean Aspergillus oryzae ( Chinese: 麴菌 麴霉菌 曲霉菌 Pinyin: qū meí jùn Japanese: 麹 麹菌 or kōji-kin, Korean The typical 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 Misoshiru (味噌汁?), a Japanese culinary staple. Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. is a traditional Japanese Soup consisting of a stock called " Dashi " into which is mixed softened Miso paste is a traditional Japanese Soup consisting of a stock called " Dashi " into which is mixed softened Miso paste High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl A vitamin is an Organic compound required as a Nutrient in tiny amounts by an Organism. Dietary minerals are the Chemical elements required by living Organisms other than the four elements Carbon, Hydrogen, Nitrogen, and Nutrition (also called nourishment or aliment) is the provision to cells and Organisms of the materials necessary (in the form of food to support The written history of Japan begins with brief references in the 1st century AD Twenty-Four Histories, a collection of Chinese historical texts Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide 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 savoury, and there is an extremely wide variety of miso available.

Contents

History

During the Edo period miso was also called hishio and kuki. The, also referred to as the Tokugawa period (徳川時代 Tokugawa-jidai) is a division of Japanese history running from 1603 to 1868

Until the Muromachi era, miso was made without grinding the soybeans, somewhat like natto. The Muromachi period ( Japanese: 室町時代 Muromachi-jidai, also known as the Muromachi era, the Muromachi bakufu, the Ashikaga era is a traditional Japanese food made from fermented Soybeans popular especially for Breakfast. In the Kamakura era, a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. The Kamakura shogunate ( Japanese: 鎌倉幕府 Kamakura bakufu) was a feudal military dictatorship in Japan headed by the Shoguns from The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods where miso was used to flavor other foods. A Bhikkhu ( Pāli) or Bhiksu ( Sanskrit) is a fully ordained male Buddhist Monastic.

Variety

By flavor

The taste, aroma, texture, and appearance of any specific miso vary by miso type as well as the region and season for which the miso was made. The ingredients used, temperature and duration of fermentation, salt content, variety of kōji, and fermenting vessel all contribute. The most common flavor categories of soy miso are:

White and red (shiromiso and akamiso) are the basic types of miso available in all of Japan as well as overseas. Different varieties are preferred in particular regions. For example, in the eastern Kantō region that includes Tokyo, the lighter shiromiso is popular, while in the western Kansai region encompassing Osaka, Kyoto, and Kobe, darker brownish hatchomiso is preferred, and akamiso is favoured in the Tohoku area. The is a Geographical area of Honshū, the largest Island of Japan. officially, is one of the 47 prefectures of Japan and located on the eastern side of the main island Honshū. The or the lies in the southern-central region of Japan 's main island Honshū. is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū (IPA /kʲoːto / is a city in the central part of the island of Honshū, Japan. is the capital city of Hyōgo Prefecture and a prominent port city in Japan with a population of about 1 The is a geographical area of Japan. Tōhoku is Japanese for "northeast" and the Tōhoku region occupies the northeastern portion of Honshū

By ingredient

The raw materials used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others. Barley ( Hordeum vulgare) is an annual Cereal Grain, which serves as a major animal Feed crop, with smaller amounts used for Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Buckwheat refers to plants in two genera of the Dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus The millets are a group of small- Seeded Species of Cereal crops or grains widely grown around the world for Food and Fodder Rye ( Secale cereale) is a grass grown extensively as a grain and forage crop Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. This article is about the cultivation and uses of industrial hemp not its psychoactive cousin Cannabis (drug. Cycads are a group of Seed plants characterized by a large crown of compound leaves and a stout trunk. Lately, producers in other countries have also begun selling miso made from chick peas, corn, adzuki beans, amaranth, and quinoa. The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica The azuki bean (also spelled adzuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small Amaranthus, collectively known as amaranth or pigweed, is a cosmopolitan genus of herbs For the town with a similar name see Quinua Peru. "Quinoa" is also a title of a 1992 music album by Tangerine Dream. 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. For a topic outline on this subject see List of basic Japan topics.

Many regions have their own specific variation on the miso standard. Brown rice (or "hulled rice" is unmilled or partly milled Rice, a kind of Whole grain. Buckwheat refers to plants in two genera of the Dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus Cycads are a group of Seed plants characterized by a large crown of compound leaves and a stout trunk. Buddhism is a family of beliefs and practices Proso millet ( Panicum miliaceum) is also known as common millet, broom corn, hog millet or white millet. Foxtail millet (botanic name Setaria italica) is the second most widely planted species of Millet, and the most important in East Asia. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso. is the capital city of Miyagi Prefecture, Japan, and the largest city in the Tōhoku (northeast region

Miso made with rice (including shinshu and shiro miso) is called kome miso.

Using miso

Storage and preparation

Miso typically comes as a paste in a sealed container, and should be refrigerated after opening. It can be eaten raw, and cooking changes its flavor and nutritional value; when used in miso soup, most cooks do not allow the miso to come to a full boil. is a traditional Japanese Soup consisting of a stock called " Dashi " into which is mixed softened Miso paste Some people, especially those outside of Japan, go so far as to only add miso to preparations after they have cooled, to preserve the biological activity of the kōjikin. Aspergillus oryzae ( Chinese: 麴菌 麴霉菌 曲霉菌 Pinyin: qū meí jùn Japanese: 麹 麹菌 or kōji-kin, Korean Since miso and soy foods play a large role in the Japanese diet, there are a variety of cooked miso dishes as well.

In food

Main article: Miso soup

Miso is a part of many Japanese-style meals. is a traditional Japanese Soup consisting of a stock called " Dashi " into which is mixed softened Miso paste It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population. is a traditional Japanese Soup consisting of a stock called " Dashi " into which is mixed softened Miso paste The pairing of plain rice and miso soup is considered a fundamental unit of Japanese cuisine. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Japanese Cuisine has developed over the centuries as a result of many political and social changes This pairing is the basis of a traditional Japanese breakfast.

Miso is used in many other types of soup and souplike dishes, including some kinds of ramen, udon, nabe, and imoni. is a Japanese Noodle dish that originated in China. It tends to be served in a meat-based broth and uses toppings such as,, Kamaboko, green onions is a type of thick Wheat -based Noodle popular in Japanese cuisine. Nabemono (鍋物 なべ物 nabe cooking pot + mono things stuff kinds or simply called nabe, is a term referring to all varieties of Japanese is a type of thick potato and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan Generally, such dishes have the title miso prepended 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 mochidango. Miso glazed treats are strongly associated with Japanese festivals, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and taffy-like to thin and drippy. Taffy is a type of chewy Candy. Taffy is made by stretching or pulling a sticky mass of boiled sugar Butter, flavorings and colouring until fluffy

Soya miso is used to make a type of pickle called "misozuke". Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution [2] These pickles are typically made from cucumber, daikon, hakusai, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle. The cucumber ( Cucumis sativus) is a widely cultivated plant in the Gourd family Cucurbitaceae, which includes squash, and in the same (from Japanese daikon (大根 literally "large root" is a mild-flavored East Asian giant white Radish. Chinese cabbage ( Brassica rapa subspecies see below) also known as snow cabbage is a Chinese Leaf vegetable commonly used in The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades Tsukemono (漬物 ("pickled things" are Japanese pickles. Barley miso, or nukamiso (糠味噌?), is used to make another type of pickle. [3] Nukamiso is a fermented product, and considered a type of miso in Japanese culture and linguistics, but does not contain soya, and so is functionally quite different. Like soya miso, nukamiso is fermented using kōji mold.

Other foods with miso as an ingredient include:

Nutrition and health

The nutritional benefits of miso have been widely touted by commercial enterprises and home cooks alike. However, claims that miso is high in vitamin B12 have been contradicted in some studies [1]. Part of the confusion may stem from the fact that some soy products are high in B vitamins (though not necessarily B12), and some, such as soy milk, may be fortified with vitamin B12. Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from Some, especially proponents of healthy eating, suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. A healthy diet is one that is arrived at with the intent of improving or maintaining optimal Health. Radiation poisoning, also called " radiation sickness " or a " creeping dose " is a form of damage to organ tissue due to excessive exposure to For a topic outline on this subject see List of basic Japan topics. Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending The Chernobyl disaster was a nuclear reactor accident in the Chernobyl Nuclear Power Plant in the Soviet Union. The atomic bombings of Hiroshima and Nagasaki were nuclear attacks near the end of World War II against the Empire of Japan by the United States at Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during the World War II, theorized that miso helps protect against radiation sickness [2]. World War II, or the Second World War, (often abbreviated WWII) was a global military conflict which involved a majority of the world's nations, including Also some experts suggest that miso is a source of Lactobacillus acidophilus [3]. Lactobacillus acidophilus is one Species in the genus Lactobacillus.

See also

References

  1. ^ Hatcho Miso - Traditional Miso manufacture in Okazaki
  2. ^ W4E: Misozuke Recipe (Japanese miso pickle) | Japan
  3. ^ Joi Ito's Web: Nukamiso Guide Version 1.4

External links

Dictionary

miso

-noun

  1. a thick paste made by fermentation of soybeans; used in making soups and sauces
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