miso soup

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Miso is a condiment that is popular in Japan because of its rich nutrition and unique taste. Miso first originated in China or western Thailand. It is very similar to bean board paste, soybean paste, and tempeh made by breeding beans through mold. It is said that it was spread to Japan from monk Xuanzang in the Tang Dynasty, and there is also a saying that it was spread to Japan through the Korean Peninsula.
Today, miso is mainly divided into three categories in Japan: rice miso and wheat miso, which are made by steaming rice and wheat, propagating by mold, and then mixing with steamed soybeans and salt, and bean miso made by growing mold directly on steamed soybeans. Depending on regions, the ratio and color of soybeans to rice and wheat are different, creating a wide variety of flavors rich in local characteristics. Each miso has its own characteristics.
The umami (amino acids) and sweetness (sugars) produced by enzymatic decomposition of soybeans, rice, and wheat are fully reconciled with the salty taste added during the production process. In addition, the aroma and acids, esters, alcohols, etc. produced by fermentation by yeast, lactic acid bacteria, etc. make the miso taste more mellow, the aroma richer, and can enhance people's appetite. In Japan, miso is mainly eaten in the form of miso soup. In addition, mixed seasonings such as miso, sugar, and vinegar are added when steaming fish, meat, and vegetables to make the dish more delicious. Regular consumption is beneficial to your health. It is said that the longevity of Japanese people is related to their frequent consumption of miso. Miso contains more protein, fat, carbohydrates, nutrients such as iron, calcium, zinc, vitamins B1, B2 and niacin. Professor Hiroaki Ito of Hiroshima University in Japan and others have proved through animal experiments that eating miso often can prevent liver cancer