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be traced back to the 4th century BC in China, in the form of a soybean paste called jiang—a fermented food that was originally made with animal protein instead of plant-based protein.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.Originating from China, miso was first introduced to Japan 1,300 years ago by Buddhist priests. At the time, using fermented mixtures of salt, grains and soybeans was a key way to preserve food during warmer months, and this practice formed the backbone to miso-making.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.
Why is miso so popular?
Made from traditional Japanese flavours, miso soup is both delicious and nutritious — it’s high in protein while being low on calories. Miso Soup and Weight Loss It’s a fantastic low-calorie option for those watching their weight. Miso consumption has been shown to reduce fat accumulation in the liver and adipose tissues, particularly when combined with exercise. Beyond the macronutrients, miso soup is rich in essential vitamins and minerals.An epidemiology study in Japan discovered that persons who consume miso soup daily have a lower risk of stomach cancer and heart disease (Yamamoto et al. Fermented soy foods, such as miso, have antidiabetic, antioxidative, anti‐inflammatory, anticancer, and antihypertensive properties (Jayachandran & Xu, 2019).Miso is a rich source of vitamins and minerals, as well as probiotics, known as the gut’s good bacteria. Much of the potential health benefits of miso paste are because of the fermentation process used to make it.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.