Miso
Miso
Miso (/miːsoʊ/; from Japanese: 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji, and sometimes rice, barley, or other ingredients. The 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, a Japanese culinary staple.
Etymology
The term "miso" is derived from the Japanese word "味噌", which translates to "fermented beans". The word was first used in English in the late 19th century.
Related Terms
- Soybean: A species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
- Fermentation (food): The process of converting carbohydrates to alcohol or organic acids using microorganisms under anaerobic conditions.
- Aspergillus oryzae: A filamentous fungus, or mold, that is used in food production, notably for soybean fermentation.
- Dashi: A class of soup and cooking stock used in Japanese cuisine.
- Miso soup: A traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.
External links
- Medical encyclopedia article on Miso
- Wikipedia's article - Miso
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