View source for Miso

{{Short description|Traditional Japanese seasoning}}
{{About|the traditional East Asian seasoning||Miso (disambiguation)}}
{{Infobox food
| name             = Miso
| image            = Miso 001.jpg
| image_size       = 300px
| caption          = Miso
| alternate_name   = Soybean paste, {{native name|ja|味噌}}
| place_of_origin  = [[Japan]]
| region           =
| associated_cuisine = [[Japanese cuisine|Japanese]]
| creator          = <!-- or | creators = -->
| year             =
| mintime          =
| maxtime          =
| type             = [[Seasoning]]
| course           =
| served           =
| main_ingredient  = [[fermentation (food)|Fermented]]  [[soybean]]s, salt, ''kōji'' (''[[Aspergillus oryzae]]'')
| minor_ingredient =
| variations       =
| serving_size     =
| calories         =
| protein          =
| fat              =
| carbohydrate     =
| glycemic_index   =
| similar_dish     =
| other            =
}}
{{nihongo|'''Miso'''|{{linktext|みそ}} {{lang|en| or }} {{linktext|味噌}}}} is a traditional [[Japanese cuisine|Japanese seasoning]]. It is a thick paste produced by [[fermentation (food)|fermenting]] [[soybean]]s with salt and [[Kōji (food)|kōji]] (the fungus ''[[Aspergillus oryzae]]''), and sometimes rice, barley, [[seaweed]], or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with [[dashi]] [[soup stock]] to serve as [[miso soup]], a Japanese culinary staple food. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in [[history of Japan#Feudal Japan|feudal Japan]]. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest.<ref>{{cite tech report |title=Global Miso Market 2018-2022 |publisher=Research and Markets |id=IRTNTR21132 |url=https://www.researchandmarkets.com/research/mgp9m3/global_miso?w=4 |publication-date=27 March 2018 |access-date=20 September 2018}}</ref>
Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or [[umami|savory]].
==History==
[[File:NGO 南 さん天 20240324 183510.jpg|thumb|[[Miso soup]] with clams]]
The origin of miso of Japan is not completely clear.
*[[Grain]] and [[Fish (food)|fish]] misos had been manufactured in Japan since the [[Neolithic era]] ([[Jōmon period]], 14,000–300 BC).<ref>{{cite web|url=http://www.yamajirushi.co.jp/misohanashi/hana2re4.htm |title=お味噌の歴史 (The History of Miso) |publisher=Yamajirushi Jyozo |language=ja |access-date=2013-11-20}}</ref> These are called {{lang|ja-Latn|jōmon miso}} and are similar to the early fish- and soy-based sauces produced throughout East Asia.
*This miso predecessor originated in China during the third century BC. {{Nihongo|''Hishio''|[[:ja:醤|醤]]}} and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD.<ref>{{cite book|url=https://books.google.com/books?id=ahgFlXnDZ54C&pg=PA627|title=History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009)|page=627 |last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi |publisher=Soyinfo Center |year=2009 |isbn=978-1-928914-22-8}}</ref><ref>{{cite book|url=https://archive.org/details/beanshistory0000alba|url-access=registration|page=[https://archive.org/details/beanshistory0000alba/page/216 216]|title=Beans: a history |first=Ken |last=Albala |publisher=Berg Publishers|year= 2007 |isbn=978-1-84520-430-3}}</ref> This fermented food was called [[Douchi|shi]] ({{lang-zh|c=豉|p=Shì
}}). The beginning of the current origin of miso is {{lang|ja-Latn|mishō}} or {{lang|ja-Latn|mishou}} ({{lang|ja|未醤}}) in the [[Nara period]] (710–794);<ref name="Panasonic">{{Cite web |date=2018-03-07 |title=Open innovation of Marukome and Panasonic to create "New Miso Life" |url=https://gccatapult.panasonic.com/en/stories/story05.php |access-date=2022-05-18 |publisher=Naoaki Yamamoto |website=Panasonic.com |language=en-US }}</ref><ref name="Abokichi">{{Cite web |date=2017-03-02 |title=The origin of miso
|url=https://www.abokichi.com/blogs/news/miso-2-the-history-of-miso |access-date=2022-05-18 |publisher=Yumi Miyamoto |website=Abokichi.com |language=en-US }}</ref> with {{lang|ja-Latn|hishio}} still meaning beans. It is believed that the word changed to ''Misho'' and then ''Miso''.<ref name="Panasonic"/><ref name="Abokichi"/>
In the [[Kamakura period]] (1185–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. Until the [[Muromachi period]] (1337 to 1573), miso was made without grinding the soybeans, somewhat like {{lang|ja-Latn|[[nattō]]}}. In the Muromachi era, [[Bhikkhu|Buddhist monks]] discovered that soybeans could be ground into a paste, spawning new methods using miso to flavor other foods. In medieval times, the word {{lang|ja-Latn|temaemiso}}, meaning homemade miso, appeared. Miso production is relatively simple, so homemade versions spread throughout Japan. Miso was used as military provisions during the [[Sengoku period]], and making miso was an important economic activity for {{lang|ja-Latn|[[daimyō]]}}s of that era.
During the [[Edo period]] (1603–1868), miso was also called {{lang|ja-Latn|hishio}} ({{lang|ja|醤}}) and {{lang|ja-Latn|kuki}} ({{lang|ja|豆支}})<ref>{{Cite web|last=khintan|date=2020-12-02|title=All About Miso & Miso Soup Recipe|url=https://www.indoindians.com/all-about-miso-miso-soup-recipe/|access-date=2021-06-15|website=Indoindians.com|language=en-US}}</ref><ref>{{Cite web|last=Writers|first=YABAI|title=Everything You Need to Know About Miso Paste {{!}} YABAI - The Modern, Vibrant Face of Japan|url=http://yabai.com/p/2160|access-date=2021-06-15|website=YABAI|date=16 May 2017 }}</ref><!-- I don't know the veracity of the following statement (see talk page): The written [[Grapheme|character]] for ''hishio'' in some Chinese dialects is the same as that for horse. ~~~~ //--> 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 homemade miso has become a rarity. In recent years, many new types of miso have appeared, including ones with added soup stocks or calcium, made with beans other than soy, or having reduced salt for health, among other varieties available.
<gallery mode="packed" widths="160px" heights="160px">
味噌蔵作業風景.JPG|Recreation of miso fermentation process
６尺桶.JPG|Six ''[[Shaku (unit)|shaku]]'' fermentation barrel, 1839
Hatcho-Miso-Kakukyu-8.jpg|Miso packed for transport. [[Meiji period]], 1910
</gallery>
==Ingredients==
{{nutritional value
| name           =Miso
| water          =50
| kJ             =831
| protein        =11.69
| fat            =6.01
| carbs          =26.47
| fiber          =5.4
| sugars         =6.2
| calcium_mg     =57
| iron_mg        =2.49
| magnesium_mg   =48
| phosphorus_mg  =159
| potassium_mg   =210
| sodium_mg      =3728
| zinc_mg        =2.56
| manganese_mg   =0.859
| selenium_ug    =7
| vitC_mg        =0
| thiamin_mg     =0.098
| riboflavin_mg  =0.233
| niacin_mg      =0.906
| pantothenic_mg =0.337
| vitB6_mg       =0.199
| folate_ug      =19
| choline_mg     =72.2
| vitB12_ug      =0.08
| vitA_ug        =4
| betacarotene_ug =52
| lutein_ug      =0
| vitE_mg        =0.01
| vitD_iu        =0
| vitK_ug        =29.3
| satfat         =1.139
| monofat        =1.242
| polyfat        =3.204
| tryptophan     =0.155 g
| threonine      =0.479 g
| isoleucine     =0.508 g
| leucine        =0.82 g
| lysine         =0.478 g
| methionine     =0.129 g
| cystine        =0 g
| phenylalanine  =0.486 g
| tyrosine       =0.352 g
| valine         =0.547 g
| arginine       =0.784 g
| histidine      =0.243 g
| alanine        =0.5 g
| aspartic acid  =1.171 g
| glutamic acid  =1.915 g
| glycine        =0.447 g
| proline        =0.619 g
| serine         =0.601 g
| alcohol        =0
| source_usda    =1
}}
The ingredients used to produce miso may include any mix of [[soybean]]s, barley, rice, [[buckwheat]], [[millet]], [[rye]], wheat, [[hemp]] seed, and [[cycad]], among others. Lately, producers in other countries have also begun selling miso made from chickpeas, corn, [[azuki bean]]s, [[amaranth]], and [[quinoa]]. Fermentation time ranges from as little as five days to several years. The variety of Japanese miso is difficult to classify but is commonly done by grain type, color, taste, and background.
* {{Nihongo||麦|mugi}}: [[barley]]
* {{Nihongo||粒|tsubu}}: whole wheat/barley
* {{Nihongo||玄米|genmai}}: [[brown rice]]
* {{Nihongo||醪|moromi}}: chunky, healthy ({{lang|ja-Latn|kōji}} is unblended)
* {{Nihongo||南蛮|nanban}}: mixed with hot chili pepper for dipping sauce
* {{Nihongo||大麻|taima}}: [[hemp|hemp seed]]
* {{Nihongo||蕎麦|sobamugi}}: [[buckwheat]]
* {{Nihongo||裸麦|hadakamugi}}: Highland barley
* {{Nihongo||蘇鉄|nari}}: made from [[cycad]] pulp, Buddhist temple diet
* {{Nihongo||五穀|gokoku}}: "five-grain": soy, wheat, barley, [[proso millet]], and [[foxtail millet]]
Many regions have their own specific variation on the miso standard. For example, the [[soybean]]s used in [[Sendai]] miso are much more coarsely mashed than in normal soy miso.
Miso made with rice such as {{lang|ja-Latn|shinshu}} miso ({{lang|ja|信州味噌}}) and {{lang|ja-Latn|shiro}} miso ({{lang|ja|白味噌}}) are called {{lang|ja-Latn|kome}} miso ({{lang|ja|米味噌}}).
==Types and flavor==
[[File:Miso 003.jpg|right|thumb|''Akamiso'' (red miso) has a reddish-brown color]]
Miso's taste, aroma, texture, and appearance vary by region and season. Other important variables that contribute to a particular miso's flavor include temperature, [[fermentation]] duration, salt content, variety of {{lang|ja-Latn|kōji}}, and fermenting vessel. The most common flavor categories of miso are:
* {{lang|ja-Latn|Shiromiso}}, "white miso"
* {{lang|ja-Latn|Akamiso}}, "red miso"
* {{lang|ja-Latn|Awasemiso}}, "mixed miso"
<!-- *''Hatchomiso''<ref>{{cite web|title=Japan Guide: Hatcho Miso |url=http://www.yamasa.org/acjs/network/english/newsletter/japan_guide_06.html |publisher=The Yamasa Institute |access-date=2013-11-20 }}</ref> -->
Although white and red ({{lang|ja-Latn|shiromiso}} and {{lang|ja-Latn|akamiso}}) are the most common misos available, different varieties may be preferred in particular regions of Japan. In the eastern [[Kantō region]] that includes Tokyo, the darker brownish {{lang|ja-Latn|akamiso}} is popular while in the western [[Kansai]] region encompassing [[Osaka]], [[Kyoto]], and [[Kobe]], the lighter {{lang|ja-Latn|shiromiso}} is preferred.
[[File:北海道味噌ラーメン（北海道味噌ラーメン泰我）.jpg|thumb|Bowl of [[ramen]] with miso broth]]
A more nuanced breakdown of the flavors is as follows:
* {{lang|ja-Latn|Kome}} miso ({{lang|ja|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. {{lang|ja-Latn|Kome}} miso is consumed more in eastern Japan and the Hokuriku and Kinki areas.
* {{lang|ja-Latn|Mugi}} miso ({{lang|ja|麦味噌}}) or "barley miso" is a whitish miso produced in Kyushu, western Chugoku, and Shikoku areas. Another reddish {{lang|ja-Latn|mugi}} miso is produced in the northern Kanto area. {{lang|ja-Latn|Mugi}} miso has a peculiar smell.
* {{lang|ja-Latn|Mame}} miso ({{lang|ja|豆味噌}}) or "soybean miso" is a darker, more reddish brown than {{lang|ja-Latn|kome}} miso. This is not as sweet as some other varieties, but it has some astringency and good {{lang|ja-Latn|[[umami]]}} ({{lang|ja|旨味}}) flavor. This miso requires a long maturing term. {{lang|ja-Latn|Mame}} miso is consumed mostly in Aichi prefecture, Gifu prefecture, and Mie prefecture. Soybean (grain-free) miso is also labeled {{lang|ja-Latn|[[hatchō miso]]}} ({{lang|ja|八丁味噌}}).<ref>{{cite web|title=Recipes for Hatcho Miso |url=http://www.naturalimport.com/recipes_for_hatcho_miso |website=NaturalImport.com |access-date=15 August 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150908020250/http://www.naturalimport.com/recipes_for_hatcho_miso |archive-date=8 September 2015 }}</ref> {{lang|ja-Latn|Hatchō miso}} is an [[Okazaki, Aichi]] specialty and has its origins in [[Mikawa Province]] during the [[Sengoku period]]. The processing method with large wooden barrels and stones on the lid remains unchanged.
* {{lang|ja-Latn|Chōgō}} ({{lang|ja|調合}}) or {{lang|ja-Latn|Awase}} ({{lang|ja|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, {{lang|ja-Latn|mame}} miso is very salty, but when combined with {{lang|ja-Latn|kome}} miso, the finished product has a mild taste.
* {{lang|ja-Latn|Akamiso}} ({{lang|ja|赤味噌}}) or red miso is aged, sometimes for more than one year. As a result, due to the [[Maillard reaction]], 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.
* {{lang|ja-Latn|Shiromiso}} ({{lang|ja|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 more 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 ===
[[File:Miso Saba.jpg|thumb|Miso used to flavor ''[[mackerel|saba]]'']]
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 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.<ref name=":3">{{Cite book |title=Industrialization of Indigenous Fermented Foods, Revised and Expanded |last=Steinkraus |first=Keith |publisher=CRC Press |year=2004 |pages=99–142 }}</ref> HEMF is especially known for its sweet aroma and is very important for the sensory evaluation of the aroma of rice miso.<ref name=":3" />
The unique sensory properties of miso are complex. The key factor in the final product's overall quality is the microorganisms' enzymatic activity. They use the composition of miso (rice, barley, and soybeans) to produce different pigments, flavors, and aroma compounds.
[[Proteolysis]] of soybean protein produces constituent amino acids that impart an [[umami]] taste that enhances the relatively dull taste of soybean by itself.<ref name=":3" /> 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.<ref>{{Cite journal |last=Inoue |first=Yutaka |title=Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste) |journal=Food Chemistry |volume=213 |pages=521–528 |pmid=27451212 |year=2016 |doi=10.1016/j.foodchem.2016.06.106 }}</ref> 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.
Barley miso is a traditional farmhouse variety made for personal use. Often called "rural miso", domestic barley is used more than imported barley. Containing glutamic acid and aromatic compounds such as [[ferulic acid]] and [[vanillic acid]], barley miso is distinguished by a characteristic flavor.<ref name=":3" />
== Fermentation ==
[[File:Miso packs Apr 30 2019 04-28PM.jpeg|thumb|Fresh ''miso'' sold in [[Mito, Ibaraki|Mito City]], Japan]]
Miso's unique properties and flavor profile can be attributed to the compounds produced through the fermentation process. Miso, depending on the variety, consists of a starter culture called {{lang|ja-Latn|[[Aspergillus oryzae|kōji]]}} ({{lang|ja|麹}}), soybeans, and usually a grain (either rice, barley, or rye).<ref name="Oxford Companion 3 ed">{{Cite book |title="miso" The Oxford Companion to Food (3 ed.) |last1=Davidson |first1=Jaine |last2=Alan |first2=Tom |publisher=Oxford University Press |year=2014 |isbn=9780199677337 }}</ref> The miso goes through a two-step process; first creating the {{lang|ja-Latn|kōji}}, and second the {{lang|ja-Latn|kōji}} is combined with the other components, and the mixture is left to be enzymatically digested, fermented and aged.
=== Creating koji ===
[[File:CodazziMisoKioke1.jpg|thumb|250px|[[Hatchō Miso|''Hatchō miso'']] fermenting in barrels]]
Koji is produced by introducing the [[mold]] ''[[Aspergillus oryzae]]'' onto steamed white rice. This mold culture comes from dried ''A. oryzae'' spores called {{lang|ja-Latn|tane-kōji}} ({{lang|ja-Hani|種麹}}, {{lang|ja-Hira|たねこうじ}}) or "starter koji" and is isolated from plant matter (usually rice) and cultivated.<ref name=":1">{{cite book |title=Industrialization of indigenous fermented foods |date=1989 |publisher=M. Dekker |isbn=978-0824780746 |location=New York |pages=99–112 |editor-last=Steinkraus |editor-first=Keith H. }}</ref> 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, {{lang|ja-Latn|tane-kōji}} is added almost exclusively in both industrial and traditional production of miso. {{lang|ja-Latn|Tane-kōji}} is produced much in the same way as koji, but also has a small portion of wood ash added to the mixture<ref name=":0">{{Cite book |title=Encyclopedia of Food Microbiology, Volumes 1–3 |last=Robinson |first=Richard K. |publisher=Elsevier |year=2000 |pages=66, 67 }}</ref> which gives important nutrients to the fungus as well as promoting [[sporulation]].
''A. oryzae'' is an aerobic fungus and is the most active fermenting agent in koji<ref name="Oxford Companion 3 ed"/> 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,<ref>{{cite web |url=http://www.oed.com/view/Entry/6837?redirectedFrom=amylolytic#eid |title=amylolytic, adj |website=OED Online |publisher=Oxford University Press |access-date=12 March 2016 }}</ref> 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 rice and soybeans. Depending on the strain of ''A. oryzae'', the 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, soybean miso might have a higher content of proteolytic enzymes.
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 maximizing mold growth and enzyme production and preventing other harmful bacteria from producing. Once the koji has reached a desirable flavor profile, it is usually mixed with salt to prevent further fermentation.<ref name=":2">{{cite book |title=The book of miso. savory, high-protein seasoning |url=https://archive.org/details/bookmisosavoryhi00shur/page/n235 |url-access=limited |last2=Aoyagi |first2=Akiko |date=2001 |publisher=Ten Speed Press |isbn=978-1580083362 |edition=2nd |location=Berkeley |pages=232–237 |last1=Shurtleff |first1=William}}</ref>
Although other strains of fungi have been used to produce koji, ''A. oryzae'' is the most desirable because of several properties, including the fact that it does not produce [[aflatoxin]].<ref name=":0" />
==Storage and preparation==
[[File:Miso 002.jpg|right|thumb|''Miso'' is often sold in square containers]]
Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many [[Probiotic|beneficial microorganisms]] such as ''[[Tetragenococcus halophilus]]'', which can be killed by overcooking. For this reason, the miso should be added to soups or other foods prepared just before they are removed from the heat.  Using miso without any cooking may be even better.<ref name="Shurtleff">{{cite book |url=https://books.google.com/books?id=N3EJorOxXtsC&pg=PA48 |page=48  |title=The book of miso: savory, high-protein seasoning |first1=William |last1=Shurtleff |first2=Akiko |last2=Aoyagi|publisher=Soyinfo Center |year=2001 |isbn=978-1-58008-336-2 }}</ref>
==Usage==
[[File:Jin Kichi, Hampstead, London (3955079167).jpg|thumb|''Nasu dengaku'', or [[eggplant]] with miso sauce]]
Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of [[miso soup]], which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is a fundamental unit of [[Japanese cuisine]]. 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]], [[udon]], {{lang|ja-Latn|[[nabemono|nabe]]}}, and {{lang|ja-Latn|[[imoni]]}}. Generally, such dishes have the title miso prefixed to their name (for example, {{lang|ja-Latn|miso-udon}}) and have a heavier, earthier flavor and aroma than other Japanese soups that are not miso-based.
[[File:Miso tonkatsu at Toyota Automobile Museum cafe 2022.jpg|thumb|''[[Tonkatsu]]'' (fried pork cutlet) with miso based sauce]]
Many traditional confections use a sweet, thick miso glaze, such as {{lang|ja-Latn|[[mochi]]}} and {{lang|ja-Latn|[[dango]]}}. Miso-glazed treats are strongly associated with [[Japanese festival]]s, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and [[taffy (candy)|taffy]]-like to thin and drippy.
Soybean miso is used to make a type of [[pickling|pickle]] called {{lang|ja-Latn|misozuke}}.<ref>{{cite web|url=http://www.whats4eats.com/recipes/r_pi_misozuke.html |title=Misozuke Recipe (Japanese miso pickle) |website=Whats4eats.com |date=26 July 2008 |publisher=Brad Harvey |access-date=2013-11-20}}</ref> These pickles are typically made from [[cucumber]], [[daikon]], [[napa cabbage]], or [[eggplant]], and are sweeter and less salty than the standard [[tsukemono|Japanese salt pickle]].
Other foods with miso as an ingredient include:
* {{lang|ja-Latn|dengaku}} (miso sweetened with molasses used for grilling)
* {{lang|ja-Latn|[[yakimochi]]}} (charcoal-grilled [[Mochi (food)|mochi]] covered in miso)
* miso-braised [[vegetable]]s or [[Edible mushroom|mushrooms]]
* marinades: fish or chicken can be mixed with miso and [[sake|rice wine]] overnight to be grilled
* [[corn on the cob]] in Japan is often coated with {{lang|ja-Latn|shiro miso}}, wrapped in foil and grilled
* sauces: sauces like {{lang|ja-Latn|misoyaki}} (a variant on [[teriyaki]])
* dips: used as a dip to eat with vegetables (e.g., cucumbers, daikon, [[carrot]]s, etc.)
* side dish: miso is often eaten as a condiment and a side dish. Mixed or cooked miso with spices or vegetables is called {{lang|ja-Latn|okazu-miso}} ({{lang|ja|おかず味噌}}), often eaten along with hot rice or spread over {{lang|ja-Latn|[[onigiri]]}}
<gallery mode="packed" widths="150px" heights="150px">
Miso Soup (12396643945).jpg|Dark [[miso soup]]
Miso oden by jetalone in Mount Takao, Hachioji.jpg|Miso on ''[[konnyaku]]'' as ''[[oden]]''
Miso yaki onigiri.jpg|Miso ''[[onigiri]]''
NGO Nakamura Meihoku Hanten Misokatsu Reimen 20230826 154616.jpg|Dark miso sauce on ''[[tonkatsu]]''
Misonikomiudon 20201201-10.jpg|Miso [[udon]] with [[tempura]]
からみそラーメン.jpg|Miso [[ramen]]
Squid, miso, cucumber salad (5442215090).jpg|Miso on [[cucumber]] and [[squid]] salad
</gallery>
==Nutrition and health==
Claims that miso is high in [[Vitamin B12|vitamin B<sub>12</sub>]] have been contradicted in some studies.<ref>{{cite web |url=http://www.vegsoc.org/info/b12.html |archive-url=https://web.archive.org/web/20080822090753/http://www.vegsoc.org/info/b12.html |archive-date=August 22, 2008 |title=Vitamin B12 |website=The Vegetarian Society |publisher=The Vegetarian Society of the United Kingdom Limited |access-date=December 28, 2010 }}</ref>
Some experts suggest that miso is a source of ''[[Lactobacillus acidophilus]]''.<ref>{{cite web|last=Ehrlich |first=Steven D. |url=http://umm.edu/health/medical/altmed/supplement/lactobacillus-acidophilus |title=Lactobacillus acidophilus |publisher=University of Maryland Medical Center (UMMC) |date=2011-05-24 |access-date=2013-11-20}}</ref> Miso is relatively high in salt which could contribute to increased blood pressure in the small percentage of the population with sodium-sensitive [[prehypertension]] or [[hypertension]]. Several studies using salt-sensitive hypertensive models and analyzing long-term intake have suggested that miso lessens salt's effects on blood pressure.<ref>{{Cite journal|last=Ito|first=Koji|date=2020-08-31|title=Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate|journal=Environmental Health and Preventive Medicine|volume=25|issue=1|pages=45|doi=10.1186/s12199-020-00883-4|issn=1347-4715|pmc=7461326|pmid=32867671 |doi-access=free }}</ref><ref>{{Cite journal|last1=Kondo|first1=Hiroaki|last2=Sakuyama Tomari|first2=Hiroe|last3=Yamakawa|first3=Shoko|last4=Kitagawa|first4=Manabu|last5=Yamada|first5=Minami|last6=Itou|first6=Seiki|last7=Yamamoto|first7=Tetsuro|last8=Uehara|first8=Yoshio|date=November 2019|title=Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension|journal=Hypertension Research|language=en|volume=42|issue=11|pages=1757–1767|doi=10.1038/s41440-019-0304-9|pmid=31371810|pmc=8076009|issn=1348-4214}}</ref><ref>{{Cite journal|last1=Du|first1=Dong Dong|last2=Yoshinaga|first2=Mariko|last3=Sonoda|first3=Masaru|last4=Kawakubo|first4=Kiyoshi|last5=Uehara|first5=Yoshio|date=2014|title=Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats|url=https://pubmed.ncbi.nlm.nih.gov/24047246/|journal=Clinical and Experimental Hypertension|volume=36|issue=5|pages=359–366|doi=10.3109/10641963.2013.827702|issn=1525-6006|pmid=24047246|s2cid=207516579}}</ref>
==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
* {{lang|zh-Latn|[[Dòubànjiàng]]}} ({{lang|zh|豆瓣醬}})
* {{lang|ko-Latn|[[Doenjang]]}} ({{lang|ko|된장}})
* {{lang|zh-Latn|[[Dòuchǐ]]}} ({{lang|zh|豆豉}})
* {{lang|ja-Latn|[[Hozon]]}} ({{lang|ja|保存}})
* [[Fermented bean paste]]
* [[List of fermented soy products]]
* {{lang|ja-Latn|[[Marukome]]}} ({{lang|ja|マルコメ}}), a Japanese miso soup paste producer
* [[Soy sauce]]
* ''[[Tauco]]'' ({{zh|t=豆醬|p=dòujiàng|poj=tāu-chiùⁿ}})
* {{lang|vi|[[Tương]]}}
* [[Yellow soybean paste]]
* {{lang|ja-Latn|[[Nattō]]}} ({{lang|ja|納豆}})
* [[Marmite]] Yeast extract
{{div col end}}
==References==
{{Reflist}}
==Further reading==
*{{cite book
| title = Handbook of Fermented Functional Foods
| last = Farnworth
| first = Edward R.
| publisher = CRC Press
| year = 2003
| isbn = 978-0-8493-1372-1
| url=https://books.google.com/books?id=0pHBOjhq_P4C
}}
==External links==
{{Commons category|Miso}}
*[http://miso.or.jp/misoonline/wp-content/uploads/2012/09/miso-english-leaflet.pdf Miso Online] Japan Miso Promotion Board
{{Japanese food and drink}}
{{Soy}}
{{Authority control}}
[[Category:Fermented soy-based foods]]
[[Category:Japanese condiments]]
[[Category:Umami enhancers]]
[[Category:Japanese cuisine terms]]
[[Category:Food paste]]
[[Category:Soy_sauces]]