The History and Culture Surrounding Miso Soup - Kobe Jones (2024)

FAQs

The History and Culture Surrounding Miso Soup - Kobe Jones? ›

Miso soup and its origins

Miso's origins can be traced back to the 4th century BC in China, in the form of a soybean paste called jiang—a fermented food that was originally made with animal protein instead of plant-based protein. Jiang began to spread out of China and into adjoining countries around the 7th century BC.

Miso soup (味噌汁 or お味噌汁, misoshiru or omisoshiru, お-/o- being an 'honorific prefix') 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.)

So I filled her in, explaining that miso is a pungent, good-for-you paste made from fermented soybeans. The word miso literally means “fermented beans” in Japanese, and it's a staple of Japanese cooking.

Most Japanese restaurants in the U.S. serve miso soup as an appetizer before your meal, a prelude to your sushi combination set.

Miso soup and its origins

It became a 'daily meal' for the samurais during the Kamakura period (1185–1333), and, during the age of Japanese civil wars. The recipe for its 'instant paste' was developed for military commanders to eat — which made miso soup an easily-preparable and accessible meal.

Twenty-year-old Kenji is a Japanese "nightlife" guide for foreigners—he navigates gaijin men around the sex clubs and hostess bars of Tokyo. On December 29 he receives a phone call from an American named Frank, who seeks three nights of his services.

Being made from soya beans, miso offers an array of vitamins, minerals and plant compounds, including isoflavones. The fermentation process used to produce miso may be especially helpful as it helps support digestion and may enhance immunity.

Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

a combining form meaning “hate,” with the object of hatred specified by the following element: misogyny.

Why is miso so expensive? ›

“Traditionally, rice miso is more expensive than barley miso, because the grain is more expensive,” explains Chung. Accordingly, wealthier merchants could afford to purchase more expensive miso made with rice, whereas farmers and townsfolk often ate miso made with millet, barley, or other common grains.

Learn how to make miso soup at home! Brimming with savory, umami flavor, this easy recipe is a delicious side dish, starter, or meal on its own.

Nothing is better than waking up to a bowl of warm, comforting Miso Soup paired with a side of Sweet Japanese Tamagoyaki and a bowl of hot rice. Japanese Breakfast is balanced, healthy, and nutritious – the perfect way to start your day!

Miso paste is a fermented soy bean paste that's used a lot in Japanese cooking. It's made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus. But don't let that put you off – it's a phenomenal way to add flavour to meat, fish and more.

In Japan, miso is used in a very variety of dishes including soups, glazes, dipping sauces, salad dressings, stir-fries, stews, marinades and more. Because it adds umami, the strong savory flavor associated with meat and aged cheeses, it is a popular ingredient in many vegetarian and vegan recipes.

Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium.