northeast miso refers to a unique sauce in northeast China. There are two kinds of miso, bean paste and dish paste, but now only bean paste is popular, so the so-called northeast miso is bean paste for modern people.

miso is a traditional food in northeast China, and it has a long history. [1] As early as the Sui and Tang Dynasties, people planted beans to make sauces. "Biography of Bohai Sea in the New Tang Dynasty" recorded "the black bean of the gate city", which was the Ryohara House of Tokyo at that time, including Hunchun City in Jilin Province, a part of the southern coastal area of Russia and the North Hamgyong Province of Korea. It is one of the economically developed areas in Bohai Sea. The biography of the Three Kingdoms, Wei Shu and Dongyi said: "The city of Dongyi is the most open, and the soil is suitable for grain," which is suitable for soybean planting. "Douchi" is a kind of bean-brewed food, which was called Zhaoti bean paste by the Japanese at that time.

it is recorded in the history of Jin that "the coastal area in the old place of Liao and Jin is rich in salt, and Zhaozhou salt is eaten in Shangjing and Northeast Second Road". Jurchen "uses beans as sauce, makes bean paste, adds garlic, mustard and vinegar to taste, and makes sweets with honey instead of sugar."

before the new year, the soybeans were washed, cooked and mashed to make sauce pieces, which were placed on the roof of the shed or cabinet. Because of the indoor temperature, the sauce pieces could be fermented. Before April 18th of the next lunar calendar, the sauce pieces were taken off and brushed with green hairs, broken into small pieces and put into the tank, with a layer of sauce residue and a layer of salt, and then a proper amount of purified water was added. The tank was raked in the sun every day, and covered with a layer of gauze to prevent the wind from entering the debris and dust. Soybean paste is simple to make and easy to preserve for a long time, and it is a common seasoning all year round. It's delicious to fry some oil sauce when wrapping jiaozi in the New Year's Festival, and it's better to put some big sauce when cooking eggplant and beans in summer. In autumn, pickles such as cucumber, potato, pumpkin, celery leaves and roots can also be eaten in the sauce jar. It can be said that every meal of Manchu people can't be separated from sauce all year round. It is a traditional food custom to press the table with four small plates, and it is a folk food method to dip raw vegetables in raw sauce to accompany meals.

During the imperial meals in Qing Dynasty, a dish of raw sauce and sauce dish is often prepared. Developed "four pickles", including "fried cucumber sauce, hazelnut sauce, pea sauce and carrot sauce". In the tenth year of Shunzhi (1653), the Qing Palace set up a wine vinegar room with 16 sauce makers, specializing in making various sauces used in the palace, such as clear sauce, flour sauce, soybean sauce, fermented soybean sauce, pickled cucumber, eggplant sauce, pickled radish, pickled melon strips, white gourd sauce, pickled sugar garlic, pickled purple ginger, pickled lettuce, pickled kohlrabi and pickled melon. [2-3]