ABSTRACT
Miso is a commonly used fermented soybean food in Japan, China, and other parts of the Orient. The miso has been changed by employing rice koji, resulting in the development of characteristic and unique miso. The industrial production of rice miso, the most popular variety being salty rice miso, was started about 1645 in Sendai. Miso is used as an ingredient in soups. Soups are prepared by dissolving a lump of miso and condiments in hot water to which previously cooked vegetables, tofu, fried tofu, mushrooms, meat, fish, and other suitable ingredients are added. Miso is often used as a base for pickling with meat, egg, fish, shell-fish, and vegetables. Miso can be classified into three major types on the basis of the raw materials: rice miso made from rice, soybeans, and salt; barley miso from barley, soybeans, and salt; and soybean miso from soybeans and salt.
