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Miso

Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese…

History & Standards

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History

GrainFishNeolithic eraJōmon periodShi
17 related topics

Usage

RamenUdonNabeImoniMochi
27 related topics

Types and flavor

FermentationKantō regionKansaiOsakaKyoto
16 related topics

Ingredients

BuckwheatMilletRyeHemp seedCycad
13 related topics

Key facts & relationships

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Alternative names
Soybean paste, 味噌 (Japanese)
Associated cuisine
Japanese
Main ingredients
Fermented soybeans, salt, kōji (Aspergillus oryzae)
Place of origin
Japan
Type
Seasoning

Topics to explore

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Overview

History

Ingredients

Types and flavor

Fermentation

Storage and preparation

Usage

Nutrition and health

Advanced semantic analysis

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Map overview Semantic statistics

Miso

Nodes104
Edges103
Triples98
Avg. degree1.98
Density0.019231
Components1

How this topic connects Entity context

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Miso

Top relations

related to history · 18
Miso → AD, BC, Buddhism, China, Chinese, East Asia, Grain, Hishio, It, Japan, Jōmon, Misho, Nara, Neolithic, Shì, The, These, This
see also · 11
Miso → Chinese, Doenjang, Dòubànjiàng, Dòuchǐ, Fermented, Food, Hozon, Japanese, Marmite Yeast, Pe, TươngYellow
related to Creating koji · 9
Miso → Amylolytic, Aspergillus, Depending, For, In, Koji, Tane-kōji, These, This
related to Chemical properties of flavor and aroma compounds · 8
Miso → Depending, Fermentation, HDMF, HEMF, Maillard, Many, The, They
related to Ingredients · 6
Miso → Buddhist, Fermentation, Highland, Japanese, Lately, The
related to Types and flavor · 6
Miso → Akamiso, Awasemiso, Miso's, Other, Shiromiso, The
related to Usage · 6
Miso → Generally, It, Japanese, Japanese-style, The, This
is a · 5
Miso → living food containing many beneficial microorganisms such as Tetragenococcus halophilus, most widely produced miso, Okazaki, source of Lactobacillus acidophilus, traditional farmhouse variety made for personal use
related to Nutrition and health · 5
Miso → B12, Claims, Lactobacillus, Several, Some
related to Storage and preparation · 4
Miso → For, Natural, Tetragenococcus, Using

Important terminology Word statistics

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Important terminology

soybeans rice used flavor japan fermentation barley japanese produced oryzae made many aroma salt ingredients called traditional kōji koji soybean

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
MisoAlternative namesSoybean paste, 味噌 (Japanese)1.00infobox
MisoAssociated cuisineJapanese1.00infobox
MisoMain ingredientsFermented soybeans, salt, kōji (Aspergillus oryzae)1.00infobox
MisoPlace of originJapan1.00infobox
MisoTypeSeasoning1.00infobox
Misois aOkazaki0.90text
Misois amost widely produced miso0.90text
Misois atraditional farmhouse variety made for personal use0.90text
Misois aliving food containing many beneficial microorganisms such as Tetragenococcus halophilus0.90text
Misois asource of Lactobacillus acidophilus0.90text
shinshu misoinstance ofthe soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.Miso made with rice0.80text
furanone compoundsinstance ofFermentation products0.80text

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