Miso (みそそそ) is fermented with soybean as the main raw material, salt and different kinds of sake koji. Miso is the most popular condiment in Japan. You can make soup and cook it with meat.

Soy sauce is made by frying and grinding soybeans and fermenting them. Yellow sauce has a strong sauce flavor and ester flavor, salty and sweet. It can be used for cooking, stewing, steaming, frying, mixing and other cooking methods, and can also be used as a dinner or a clean dish.

The main ingredients of bean paste are broad beans and soybeans, and the auxiliary materials are pepper, sesame oil and salt. Bean paste belongs to fermented red-brown seasoning.

Extended data

The origin of miso: the preservation of food with salt originated from the salt-making behavior in Japan since the rope-writing period. Traces of salt-stored grains were found in the remains of the transitional period from the end of rope to the yayoi period, and then the technology of koji fermentation was developed in the ancient grave era.

During the Nara period, there was a record of "broken sauce" in the literature, which meant "sauce with remaining beans". With the evolution of the times, the name changed from minced sauce, miso and miso to miso, so miso is the original condiment originated in Japan.

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