Miso soup has a savory flavor with a hint of saltiness. Sometimes noodles or meat are added to give it more flavor or texture. But what exactly is miso soup and how is it made? Miso is usually mixed with dashi soup stock, vegetables, and tofu cubes to make a soup. Many Japanese people commonly consume miso soup on a daily basis. Even though miso has traditionally been used for savory dishes, its infusion into desserts is brilliant, as the saltiness of miso complements sweet ingredients surprisingly well. In other countries, miso has also gained popularity and is even used to make desserts such as miso macaroons, or miso caramel tarts. It can be used as a seasoning, made into a sauce to complement grilled fish or vegetables, blended with walnuts to make a side dish, or even infused into beer! Other than being the key ingredient in miso soup, miso is a surprisingly versatile ingredient. Miso paste eventually became so popular that it could be found in every Japanese home or kitchen. Miso culture truly flourished during Japan’s Edo period (1603-1867) and specialized miso shops began popping up in addition to restaurants using miso in their dishes. Miso became even more highly regarded then, as it was not only a convenient seasoning, but also a valuable source of protein for the samurai. In the Sengoku period, samurai took miso with them to the battlefield, since it could be preserved and carried around in its dried or grilled form. In those days, it seemed that everyone wanted to boast that their version of homemade miso was the best. Over time, as farmers began making their own homemade miso, common people began to incorporate miso into their diets as well. This soup became a staple for Kamakura samurai. Miso soup first emerged during the Kamakura period (1185-1333) when Buddhist monks began using mortars that could easily grind grain to be dissolved in water. Since it was a precious commodity, it was not used as an ingredient in soup as it is today, and was instead spread directly on food and eaten. A Brief History of MisoĪccording to the Marukome corporation, one of Japan’s leading miso producers, miso was most likely first introduced to Japan via China during the 7th century.ĭuring the Heian period (794-1185), miso was considered to be a luxury item used only among the elite, to the extent that it was apparently used as a gift or as a form of payment to those with elite status. As a rule of thumb, however, traditional Japanese miso generally contains soybeans. Chickpeas, rice or adzuki beans are sometimes used in place of soybeans, so that those with soy allergies can also enjoy miso’s unique flavor. Miso paste can also consist of other ingredients such as rice or barley. The key variables that affect the flavor of miso include the type of koji, amount of salt, duration of fermentation, temperature, and the fermenting vessel used. Miso has a complex flavor profile, and depending on a range of factors, it can be described as salty, umami, sweet, earthy, savory, and even as rich or intense. It is a thick paste traditionally made by mixing soybeans with salt and koji - a fungus or mold used for fermentation. Starting with the basics, miso is a seasoning paste essential to Japanese cuisine. Why is miso so prominent in Japanese cuisine though? What even is miso? We’re going to cover both of these questions and a whole lot more, as we take a deep dive into the world of miso in this article. If you’re familiar with Japanese foods, then you’ve definitely come across Japanese miso-containing foods such as miso soup before.

Miso is one of the main seasoning ingredients used in Japanese cuisine.

Types of miso paste