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 culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.
Miso | |
| Alternative names | Soybean paste, 味噌 (Japanese) |
|---|---|
| Type | Seasoning |
| Place of origin | Japan |
| Associated cuisine | Japanese |
| Main ingredients | Fermented soybeans, salt, kōji (Aspergillus oryzae) |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 831 kJ (199 kcal) |
26.47 | |
| Sugars | 6.2 |
| Dietary fiber | 5.4 |
6.01 | |
| Saturated | 1.139 |
| Monounsaturated | 1.242 |
| Polyunsaturated | 3.204 |
11.69 | |
| Tryptophan | 0.155 g |
| Threonine | 0.479 g |
| Isoleucine | 0.508 g |
| Leucine | 0.82 g |
| Lysine | 0.478 g |
| Methionine | 0.129 g |
| Cystine | 0 g |
| Phenylalanine | 0.486 g |
| Tyrosine | 0.352 g |
| Valine | 0.547 g |
| Arginine | 0.784 g |
| Histidine | 0.243 g |
| Alanine | 0.5 g |
| Aspartic acid | 1.171 g |
| Glutamic acid | 1.915 g |
| Glycine | 0.447 g |
| Proline | 0.619 g |
| Serine | 0.601 g |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 1% 4 μg0% 52 μg0 μg |
| Thiamine (B1) | 9% 0.098 mg |
| Riboflavin (B2) | 19% 0.233 mg |
| Niacin (B3) | 6% 0.906 mg |
| Pantothenic acid (B5) | 7% 0.337 mg |
| Vitamin B6 | 15% 0.199 mg |
| Folate (B9) | 5% 19 μg |
| Vitamin B12 | 3% 0.08 μg |
| Choline | 15% 72.2 mg |
| Vitamin C | 0% 0 mg |
| Vitamin D | 0% 0 IU |
| Vitamin E | 0% 0.01 mg |
| Vitamin K | 28% 29.3 μg |
| Minerals | Quantity %DV† |
| Calcium | 6% 57 mg |
| Iron | 19% 2.49 mg |
| Magnesium | 14% 48 mg |
| Manganese | 41% 0.859 mg |
| Phosphorus | 23% 159 mg |
| Potassium | 7% 210 mg |
| Sodium | 249% 3728 mg |
| Zinc | 27% 2.56 mg |
| Other constituents | Quantity |
| Water | 50 |
| Alcohol (ethanol) | 0 |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.