#255: Miso (Semiweekly-pedia of Japan)

#255: Miso (category: seasoning)

Miso is a thick paste made from fermented soybeans. In Japan, it has been used as a seasoning for various cuisines since ancient times. Nowadays, miso is known worldwide and used for cooking in many countries.

Miso is one of the five major seasonings in Japanese cuisine, along with sugar, salt, vinegar and shoyu (refer to #253). They are often called "sa-shi-su-se-so"; "Sa" is from "sato (sugar)", "shi" is from "shio (salt)", "su" is from "su (vinegar)", "se" is from "seuyu (shoyu)", and "so" is from "miso".

(Monday, September 7th, 2015)    See Archive