Home Soy foods Soy and your health Recipes with soy Make natto Make tempeh Soy news

History of miso

The origins of miso can be traced back to China in the 4th century BC. A condiment called hisio was a paste made by fermenting a mixture of soybeans, wheat, alcohol and salt. The written word, miso, first appeared around 800.

In Japan, miso was introduced by Buddhist monks in the 7th century. The process of making miso was further refined and it became an essential part of the samurai diet. With the widespread cultivation of rice, miso became a staple food for the Japanese. Over the centuries, different types of miso have been developed, often named after the province in which they originate. Well-known varieties include Shiromiso, from Kyoto, Hatchomiso, from Aichi Prefecture, and Shinshu Miso, from Nagano Prefecture. According to Japanese mythology, miso is a gift to mankind from the gods to ensure health, longevity and happiness.

Miso was introduced to Europe around 1960 by George Ohsawa. Miso was mainly an ingredient for macrobiotic cuisine.