HOME ＜ The Power of Miso
Miso is a condiment made by taking steamed soybeans, rice, wheat and other ingredients, then mixing them with salt and malted rice and left to ferment. It is said to have originated in China, and to have made its way to Japan during the Heian period.
According to the historical Wamyo Ruijusho dictionary, the name “miso” came from miswriting “mishou” (meaning ‘unfinished soy sauce’).
While miso is most widely used as a condiment, it also has a long history on Japanese dining tables as a side dish, either roasted or by itself.
In addition to being a condiment, miso also contains large amounts of a special type of protein, making it a highly nutritious processed food. Numerous varieties are produced all across Japan, and are an important ingredient in each region’s specialties.
Though miso consumption declined at one point because it was thought to be contributing to high sodium, its nutritional value has since been reestablished, and it is now widely praised for containing numerous necessary amino acids, minerals, and vitamins, including a great source of vitamin B2 and calcium.