味噌
alternative words: Bean paste
keywords:
food
related topics:
Muromachi period
related web sites:
http://www.miso.or.jp
,
http://member.nifty.ne.jp/koborisanngyou/
,
http://www.san-j.co.jp
explanation: Made by mixing steamed soybeans with salt and a fermenting agent (koji) made of rice, wheat, or soybeans. Together with soy sauce, it has become one of the most important ingredient in traditional cooking since Muromachi period. Eating meat being banned by Buddhist doctrine, it has been widely used in miso soup (Mishoshiru) as a method to compensate protein's deficiency. According to the combination of elements to mix, it takes different colors and tastes.
French version
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