Which country is miso from?
It is thought that miso originated as a fermented food in ancient China. It is most likely that it was introduced to Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century. The characters for miso first appeared in literature during the Heian period. Miso’s origins can be traced back to the 4th century BC in China, in the form of a soybean paste called jiang—a fermented food that was originally made with animal protein instead of plant-based protein. Jiang began to spread out of China and into adjoining countries around the 7th century BC.Miso is a fermented soybean paste. It’s made from soybeans, salt, sometimes a grain (like barley) and then inoculated with koji (a friendly fungus).Did you know Hong Kong has its own version of miso? While Japan’s miso soup may be world-famous, Chinese fermented bean paste – or “yellow sauce” – has a rich history dating back to 100BC!Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients.
How many employees does miso have?
As of 2018, MISO employed a staff of 1,096 employees between its regional offices and control centers. MISO has an employee rating of 3. Glassdoor which indicates that most employees have a good working experience there.