Who founded miso?
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be traced back to the 4th century BC in China, in the form of a soybean paste called jiang—a fermented food that was originally made with animal protein instead of plant-based protein.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. 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 (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.
Is miso Korean or Japanese?
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. Miso paste is made using soybeans. Some people are allergic to soy protein. You should avoid miso soup if you have a soy allergy. Most miso paste—the main ingredient in miso soup—is gluten free because the koji used is made with rice.