MISO SOUP

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MISO SOUP

�0.99

Instant Miso Soup
With its rich and salty flavour Misco, made from soybeans, rice and seaweed is a staple ingredient in Japanese cooking. The Japanese begin their day with a fortifying bowl of Miso soup, as well as using it to flavour other foods at a variety of meal occasions.

Miso Soup
Drinking miso soup is a Japanese tradition which is still much alive. Most of the miso produced in Japan is used for the preparation of miso soup. Miso soup is very popular because of its rich taste, short preparation time and health benefits. Miso soup is considered essential for good health and longlivety. For most Japanese the word �miso� and �miso soup� are synonyms. Miso soup became popular in Japan about 750 years ago, when the samurai warriors were in power. In the Western world, soup as eaten with dinner or lunch but in Japan, miso soup is most often eaten during breakfast. Since the 1960 miso soup was introduced in the Western world by health conscious people.

History of miso
Miso's origins can be traced to China as far back as the 4th century BC. A seasoning, called Hisio, was a paste resulting from the fermenting a mixture of soybeans, wheat, alcohol and salt. The written word, miso, first appeared around 800.

In Japan, miso was introduced the 7th century by buddhist monks. The process of making miso was furher refined and it became a necessary part of the samurai diet. With the widespread cultivation of rice, miso has become a staple food for Japanese people. Over the centuries, different types of miso were developed, often named after the province whre it originated. Well know varieties are shiromiso native to Kyoto, hatchomiso native to Aichi Prefecture and Shinshu miso produced in the Nagano Prefecture. According to Japanese mythology, miso is a gift to mankind from the gods to assure health, longevity and happiness.

Around 1960 miso was introduced in Europe by George Ohsawa. Miso was mainly an ingredient for the macrobiotic kitchen.