Miso, also known as douchi, is fermented with soybean as the main raw material, salt and different kinds of koji. Miso is the most popular condiment in Japan. Can be made into soup, can be cooked with meat, can be made into the soup base of hot pot. Because miso is rich in protein, amino acids and dietary fiber, it is good for your health if you eat it regularly. Drinking miso soup can also warm your body and wake your stomach when the weather turns cold.
Miso is very popular in Japan because of its rich nutrition and unique taste. Miso is very similar to northeast miso, bean paste, soy sauce, lobster sauce and so on. This is produced by the fungal reproduction of beans.
Miso originated in China or western Thailand and was introduced to Japan in Sui and Tang Dynasties. Mao Cui's four-person monthly order: You must pay tribute to people who are ordered to brew spring wine and sacrifice for the first summer solstice. Can make all kinds of sauces: early cod, medium cooked. Take broken grass as the capital. Japan and famous brands got together and plagiarized that the last sauce might be this thing.
It is very similar to bean paste, soy sauce and lobster sauce. , is produced by mold reproduction. It is said that it was spread to Japan by monks from Jian Zhen in the Tang Dynasty. There is also a saying that it spread to Japan through the Korean peninsula. Salting food with salt originated from the salt-making behavior in Japan since the rope-writing period, and was found in the remains of the transitional period from the end of rope-writing to the yayoi period.
Later, in the period of rice flour, the technology of wine-making developed, and in the Nara period, the records of miso began to appear in the literature, which means that miso was still left by beans. With the evolution of the times, its name evolved from miso, miso and miso.