Shinshu miso is used mainly in the eastern area of Japan, while shiro miso is used in the western area. Shinshu miso, a popular variety of this type, is light brown and salty shiro miso, another popular kome miso, is white and slightly sweet. Now 80 percent of miso products are kome miso. Also, there is a type of miso which is made from only soybeans and salt ( mame miso or haccho miso). Miso is a fermented paste of soybeans and either barley ( mugi miso) or rice ( kome miso), with salt. Still, Japanese mothers commonly tell the children who skip their breakfast, "For your health, you should take miso soup, at least!" (As a matter of fact, meatless meals had been the ordinary style for Japanese from the sixth century to the nineteenth century.) Protein and a variety of other nutrients came from miso (soybeans with rice or barley) and miso soup's other ingredients (vegetables). For the sake of a cup of miso soup a day, our ancestors could endure hard work even if they didn't have animal products. Since that time, people have been following the idea of ichiju issai (one soup, one vegetable dish), which describes the basis of Japanese eating style: miso soup and one vegetable dish with rice.Ĭlassic Tokyo people call miso soup omiotsuke: the expression has three respect words (o, mi, and o), and no other food gets such high reverence. Around the twentieth century, the Japanese created miso soup, which the Chinese never made from their miso, chiang. Its arrival was during the sixth or seventh century, and by the middle of the tenth century, miso became a daily food for the Japanese.
Although the early history of miso in Japan is not clear, the product was imported from China, the same origin as numerous other cultural and food products in Japan.
Why does miso soup – a very simple dish – warm the Japanese body and soul like this? One possible answer could be found in its history, which dates back more than a thousand years. You can see the joy of living on their faces after the first sip, then hear with a sigh, "Ah, miso soup is always wonderful!" You will find that the Japanese who live in foreign countries would almost cry if you served them a bowl of miso soup. While these are typical and great Japa-nese foods, they are not the ones which the Japanese can't live without. In the United States, Japanese foods such as sushi, tempura, sukiyaki, and teriyaki have already gained popularity.
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