Miso - History

History

The earliest form of miso is known as "Hishio". Hishio is a kind of salty seasoning which is made from grain.

The origin of the miso of Japan is not completely clear.

• Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period). These are called "Jōmon miso" and are similar to the early fish and soy-based sauces produces throughout East Asia.
• This miso predecessor originated in China during the 3rd century BC or earlier. It is likely that Hishio, and other fermented soy-based foods, were introduced to Japan at the same time as Buddhism in the 6th century AD. This fermented food was called "Shi".

Until the Muromachi era, miso was made without grinding the soybeans, somewhat like nattō. In the Kamakura era, a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods using miso to flavor other foods. In medieval times, the word "Temaemiso", meaning home-made miso, appeared. Miso production is a relatively simple process and so home-made versions spread throughout Japan. Miso was used as military provisions during the Sengoku era and making miso was an important economic activity for daimyos of that era.

During the Edo period miso was also called hishio and kuki and various type of miso that fit with each climate and culture was formed throughout Japan.

These days miso is produced industrially in large quantities and traditional home-made miso has become a rarity. In recent years, many new types of miso have appeared. For example, there are ones with added soup stocks or calcium, or reduced salt for health, etc.