1711:
2497:
454:
2461:
251:
2512:
2421:
2232:
2173:
466:
1982:
2478:
2406:
484:
5964:
5116:
2444:
2032:
130:
2571:
5236:
1921:
2105:, and proteolytic enzymes which are essential to creating the final miso product. Amylolytic enzymes such as amylase aid in the breakdown of starch in the grains to sugar and dextrin, while proteolytic enzymes such as protease catalyze the breakdown of proteins into smaller peptides or amino acids. These both aid in the enzymatic digestion of rice and soybeans. Depending on the strain of
2136:
36:
1610:
1897:, the color changes gradually from white to red or black, thus giving it the name red miso. Characteristics of the flavor are saltiness and some astringency with umami. It is often a much stronger-tasting miso. Factors in the depth of color are the formula of the soybeans and the quantity used. Generally, steamed soybeans are more deeply colored than boiled soybeans.
1911:) or white miso is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans. If more soybeans were added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).
2116:, the koji's environment must be carefully regulated. Temperature, humidity, and oxygen content are all important factors in maximizing mold growth and enzyme production and preventing other harmful bacteria from producing. Once the koji has reached a desirable flavor profile, it is usually mixed with salt to prevent further fermentation.
2109:, the enzymatic composition varies, thereby changing the characteristics of the final miso product. For example, the strain used to create the sweeter white miso would likely produce a higher content of amylolytic enzymes, while comparatively, soybean miso might have a higher content of proteolytic enzymes.
2156:, which can be killed by overcooking. For this reason, the miso should be added to soups or other foods prepared just before they are removed from the heat. Using miso without any cooking may be even better. Outside Japan, a popular practice is to add miso only to foods that have cooled to preserve
1933:
The distinct and unique aroma of miso determines its quality. Many reactions occur among the components of miso, primarily the
Maillard reaction, a non-enzymatic reaction of an amino group with a reducing sugar. The volatile compounds produced from this reaction give miso its characteristic flavor
446:
Today, miso is produced industrially in large quantities, and traditional homemade miso has become a rarity. In recent years, many new types of miso have appeared, including ones with added soup stocks or calcium, made with beans other than soy, or having reduced salt for health, among other
1938:
compounds, including 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) and 4-hydroxy-2,5 dimethyl-3(2H)-furanone (HDMF) are novel flavor compounds of miso. HEMF is especially known for its sweet aroma and is very important for the sensory evaluation of the aroma of rice miso.
1942:
The unique sensory properties of miso are complex. The key factor in the final product's overall quality is the microorganisms' enzymatic activity. They use the composition of miso (rice, barley, and soybeans) to produce different pigments, flavors, and aroma compounds.
3013:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
1710:
1961:, a popular ingredient used by food manufacturers to improve the taste of their products. The umami effect of MSG itself is one-dimensional. The umami taste of miso is multidimensional because of the myriad amino acids and fermentation products.
3012:
1934:
and aroma. Depending on the microorganism in combination with the variety of soybean or cereal used, many flavor compounds are produced that give rise to the different types of miso. Fermentation products such as
1964:
Barley miso is a traditional farmhouse variety made for personal use. Often called "rural miso", domestic barley is used more than imported barley. Containing glutamic acid and aromatic compounds such as
1346:. Fermentation time ranges from as little as five days to several years. The variety of Japanese miso is difficult to classify but is commonly done by grain type, color, taste, and background.
1997:
Miso's unique properties and flavor profile can be attributed to the compounds produced through the fermentation process. Miso, depending on the variety, consists of a starter culture called
1867:) miso, or "mixed miso", comes in many types because it is a mixture or compound of other varieties of miso. This may improve the weak points of each type of miso. For example,
2992:
2091:
is produced much in the same way as koji, but also has a small portion of wood ash added to the mixture which gives important nutrients to the fungus as well as promoting
400:, meaning homemade miso, appeared. Miso production is relatively simple, so homemade versions spread throughout Japan. Miso was used as military provisions during the
1620:
Miso's taste, aroma, texture, and appearance vary by region and season. Other important variables that contribute to a particular miso's flavor include temperature,
1281:
453:
5761:
3495:"Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats"
2559:. Several studies using salt-sensitive hypertensive models and analyzing long-term intake have suggested that miso lessens salt's effects on blood pressure.
3436:
Kondo, Hiroaki; Sakuyama Tomari, Hiroe; Yamakawa, Shoko; Kitagawa, Manabu; Yamada, Minami; Itou, Seiki; Yamamoto, Tetsuro; Uehara, Yoshio (November 2019).
308:
and other fermented soy-based foods likely were introduced to Japan at the same time as
Buddhism in the sixth century AD. This fermented food was called
3379:"Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate"
5756:
5683:
1737:) or "rice miso" can be yellow, yellowish white, red, etc. Whitish miso is made from boiled soybeans, and reddish miso is made from steamed soybeans.
3607:
2551:. Miso is relatively high in salt which could contribute to increased blood pressure in the small percentage of the population with sodium-sensitive
2460:
2496:
3112:
Inoue, Yutaka (2016). "Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)".
2146:
Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many
394:
discovered that soybeans could be ground into a paste, spawning new methods using miso to flavor other foods. In medieval times, the word
5688:
3438:"Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension"
3020:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
2511:
5096:
2984:
2164:
cultures in miso. Nonetheless, miso and soy foods play a large role in the
Japanese diet, and many cooked miso dishes are popular.
3060:
2420:
483:
5045:
3600:
3563:
3284:
3025:
2858:
2825:
2011:), soybeans, and usually a grain (either rice, barley, or rye). The miso goes through a two-step process; first creating the
2191:, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is a fundamental unit of
1809:
miso is consumed mostly in Aichi prefecture, Gifu prefecture, and Mie prefecture. Soybean (grain-free) miso is also labeled
5018:
3039:
1671:) are the most common misos available, different varieties may be preferred in particular regions of Japan. In the eastern
2075:) or "starter koji" and is isolated from plant matter (usually rice) and cultivated. In the past, the natural presence of
465:
2379:
side dish: miso is often eaten as a condiment and a side dish. Mixed or cooked miso with spices or vegetables is called
5987:
3257:
3184:
4924:
3159:
231:. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.
5033:
4161:
3593:
3579:
6002:
3325:
2023:
is combined with the other components, and the mixture is left to be enzymatically digested, fermented and aged.
1953:
taste that enhances the relatively dull taste of soybean by itself. Soy protein contains a substantial amount of
199:, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with
5599:
2686:
2654:
4837:
2264:, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and
5152:
1757:) or "barley miso" is a whitish miso produced in Kyushu, western Chugoku, and Shikoku areas. Another reddish
3356:
2477:
1277:
250:
5992:
4525:
2980:
374:(1185–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh
5013:
5383:
2152:
2231:
5936:
5119:
2762:
2547:
5997:
5215:
3218:
2228:) and have a heavier, earthier flavor and aroma than other Japanese soups that are not miso-based.
443:) and various types of miso that fit with each local climate and culture emerged throughout Japan.
5930:
5252:
5040:
5023:
4865:
4333:
2905:
2405:
2123:
is the most desirable because of several properties, including the fact that it does not produce
2187:
Miso is a part of many
Japanese-style meals. It most commonly appears as the main ingredient of
1147:
228:
5893:
4950:
3246:
2931:
2079:
spores was relied upon to create koji, but because of the difficulty of producing the culture,
3820:
2815:
1108:
238:
process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and
5660:
4800:
3785:
3661:
3274:
1121:
133:
20:
3493:
Du, Dong Dong; Yoshinaga, Mariko; Sonoda, Masaru; Kawakubo, Kiyoshi; Uehara, Yoshio (2014).
3245:
2850:
2172:
1326:, among others. Lately, producers in other countries have also begun selling miso made from
5493:
5028:
4792:
2725:
2649:
1958:
1173:
1134:
2957:"Everything You Need to Know About Miso Paste | YABAI - The Modern, Vibrant Face of Japan"
2877:
1841:. The processing method with large wooden barrels and stones on the lid remains unchanged.
8:
6007:
5821:
5698:
5519:
4427:
3952:
3815:
2443:
1789:
miso. This is not as sweet as some other varieties, but it has some astringency and good
1280:
for adults, except for potassium, which is estimated based on expert recommendation from
1186:
608:
598:
171:
103:
2817:
History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009)
2786:
2587:
5711:
5398:
4970:
4190:
3530:
3470:
3437:
3413:
3378:
3300:
3068:
2198:
Miso is used in many other types of soup and soup-like dishes, including some kinds of
2159:
2049:
2000:
1160:
1088:
628:
212:
183:
115:
2704:
1554:
Many regions have their own specific variation on the miso standard. For example, the
5968:
5941:
5878:
5873:
5748:
5738:
5145:
4960:
4955:
4695:
4632:
3837:
3750:
3559:
3534:
3522:
3514:
3475:
3457:
3418:
3400:
3280:
3253:
3180:
3155:
3129:
3031:
3021:
2854:
2821:
2807:
2261:
1894:
1199:
931:
58:
2101:
is an aerobic fungus and is the most active fermenting agent in koji as it produces
5488:
5101:
4975:
4505:
4452:
3777:
3745:
3616:
3506:
3465:
3449:
3408:
3390:
3125:
3121:
2843:
2192:
2085:
is added almost exclusively in both industrial and traditional production of miso.
948:
379:
313:
167:
93:
88:
3979:
3795:
2222:. Generally, such dishes have the title miso prefixed to their name (for example,
1981:
5950:
5441:
4945:
4940:
4832:
3810:
3553:
3510:
2552:
2347:
2335:
1893:) or red miso is aged, sometimes for more than one year. As a result, due to the
1834:
371:
234:
Typically, miso is salty, but its flavor and aroma depend on the ingredients and
220:
5574:
4235:
1672:
277:
159:
151:
19:
This article is about the traditional East Asian seasoning. For other uses, see
5792:
5616:
5322:
5312:
4860:
4665:
3825:
3762:
3656:
3644:
3395:
3015:
1838:
1830:
1548:
401:
5446:
3864:
3453:
2035:
1812:
5981:
5913:
5848:
5403:
5365:
5262:
4772:
4567:
4442:
4383:
4111:
4044:
4024:
3757:
3639:
3631:
3518:
3461:
3404:
2265:
1990:
1970:
866:
782:
772:
712:
588:
554:
273:
4912:
4680:
3494:
286:
and are similar to the early fish- and soy-based sauces produced throughout
5945:
5888:
5883:
5863:
5809:
5781:
5777:
5733:
5728:
5355:
5327:
5220:
5195:
5138:
4767:
4675:
4647:
4589:
4520:
4469:
4328:
4175:
4064:
3847:
3713:
3526:
3479:
3422:
3133:
3035:
2811:
2556:
2324:
2290:
1966:
1621:
1544:
1212:
530:
490:
473:
382:(1337 to 1573), miso was made without grinding the soybeans, somewhat like
235:
3585:
2979:
5858:
5589:
5478:
5317:
5277:
5225:
5205:
5180:
4932:
4747:
4715:
4670:
4637:
4611:
4577:
4447:
4295:
4081:
4019:
4007:
3942:
3909:
3649:
2619:
2576:
2536:
2092:
1946:
998:
514:
349:
269:
208:
178:
4542:
4500:
3676:
2112:
To create optimal conditions for enzymatic production and the growth of
1743:
miso is consumed more in eastern Japan and the
Hokuriku and Kinki areas.
1630:, and fermenting vessel. The most common flavor categories of miso are:
5797:
5569:
5498:
5350:
5337:
5302:
5185:
5081:
5076:
4872:
4855:
4642:
4562:
4464:
4432:
4393:
4353:
4228:
4223:
4096:
4002:
3957:
3701:
2718:
2102:
1402:
1335:
965:
914:
874:
692:
662:
642:
416:
293:
This miso predecessor originated in China during the third century BC.
4348:
3333:
3332:. The Vegetarian Society of the United Kingdom Limited. Archived from
5634:
5624:
5594:
5422:
5373:
5307:
5297:
5292:
5287:
5200:
4992:
4980:
4850:
4827:
4805:
4762:
4572:
4459:
4378:
4180:
4133:
4116:
4101:
4029:
3914:
3904:
3888:
3876:
3099:
Industrialization of
Indigenous Fermented Foods, Revised and Expanded
2878:"Open innovation of Marukome and Panasonic to create "New Miso Life""
2675:
2412:
2372:
dips: used as a dip to eat with vegetables (e.g., cucumbers, daikon,
2331:
2318:
2298:
2188:
2147:
2124:
1954:
1482:
1303:
1066:
1053:
1040:
1027:
862:
752:
652:
375:
287:
254:
224:
204:
70:
5130:
4240:
3681:
3435:
2767:(Technical report). Research and Markets. 27 March 2018. IRTNTR21132
2244:
Many traditional confections use a sweet, thick miso glaze, such as
2031:
1915:
407:
5868:
5826:
5814:
5649:
5639:
5629:
5584:
5559:
5473:
5451:
5393:
5345:
5257:
5086:
4897:
4877:
4810:
4710:
4557:
4532:
4388:
4218:
4170:
4148:
4143:
4121:
4106:
4091:
4086:
4054:
4039:
3947:
3921:
3883:
3830:
3790:
3696:
3691:
3686:
2661:
2603:
2518:
2468:
2428:
2366:
2294:
2282:
2272:
2236:
2209:
2180:
1949:
of soybean protein produces constituent amino acids that impart an
1935:
1926:
1523:
1339:
1327:
897:
742:
722:
301:
5539:
4616:
4547:
4049:
3859:
2732:
385:
5903:
5898:
5802:
5787:
5666:
5579:
5431:
5282:
5210:
5190:
5161:
5071:
5066:
4987:
4965:
4887:
4742:
4737:
4685:
4601:
4596:
4537:
4510:
4492:
4358:
4343:
4305:
4300:
4278:
4245:
4185:
4138:
4069:
4012:
3997:
3992:
3805:
3735:
3728:
3723:
3671:
2488:
2451:
2394:
2195:. This pairing is the basis of a traditional Japanese breakfast.
1555:
1291:
1257:
1014:
842:
802:
792:
762:
702:
672:
391:
216:
196:
174:
106:
4606:
2119:
Although other strains of fungi have been used to produce koji,
5908:
5702:
5644:
5529:
5524:
5514:
5378:
5272:
5267:
5235:
5061:
4902:
4757:
4732:
4725:
4720:
4690:
4584:
4474:
4437:
4411:
4368:
4363:
4338:
4310:
4283:
4250:
4213:
4126:
4034:
3706:
3666:
2694:
2373:
2286:
1686:
1559:
1365:
1343:
1307:
1295:
981:
871:
812:
732:
682:
321:
309:
192:
129:
5853:
5654:
5564:
5534:
5436:
5091:
4882:
4845:
4817:
4782:
4777:
4752:
4702:
4552:
4515:
4208:
3987:
3971:
3937:
3800:
3767:
3740:
3718:
3252:(2nd ed.). Berkeley: Ten Speed Press. pp. 232–237.
2681:
2635:
2522:
2503:
2255:
2247:
2217:
2199:
1950:
1792:
1715:
1694:
1690:
1676:
1519:
1331:
1323:
1315:
544:
358:
still meaning beans. It is believed that the word changed to
265:
239:
200:
80:
2570:
2053:
onto steamed white rice. This mold culture comes from dried
1920:
1562:
miso are much more coarsely mashed than in normal soy miso.
1290:
The ingredients used to produce miso may include any mix of
5388:
4997:
4907:
4892:
4822:
4288:
4273:
4074:
4059:
3871:
3852:
3842:
2484:
2434:
2341:
2203:
2135:
2045:
1973:, barley miso is distinguished by a characteristic flavor.
1698:
1609:
1462:
1319:
1299:
188:
35:
3006:
2985:"Daily Value on the Nutrition and Supplement Facts Labels"
2956:
3492:
1783:) or "soybean miso" is a darker, more reddish brown than
1311:
574:
404:, and making miso was an important economic activity for
3145:
3143:
1722:
A more nuanced breakdown of the flavors is as follows:
2340:
marinades: fish or chicken can be mixed with miso and
261:
The origin of miso of Japan is not completely clear.
3140:
2566:
2297:, and are sweeter and less salty than the standard
1803:) flavor. This miso requires a long maturing term.
3017:Dietary Reference Intakes for Sodium and Potassium
2842:
2391:), often eaten along with hot rice or spread over
2260:. Miso-glazed treats are strongly associated with
330:). The beginning of the current origin of miso is
5953:, artisan town of historic soy sauce distilleries
1916:Chemical properties of flavor and aroma compounds
1098:
852:
5979:
3276:The book of miso: savory, high-protein seasoning
3248:The book of miso. savory, high-protein seasoning
2716:
2313:(miso sweetened with molasses used for grilling)
2304:Other foods with miso as an ingredient include:
3272:
3243:
3177:Industrialization of indigenous fermented foods
2806:
1529:
1504:
1487:
1467:
1447:
1444:: mixed with hot chili pepper for dipping sauce
1430:
1407:
1387:
1370:
1350:
272:misos had been manufactured in Japan since the
3359:. University of Maryland Medical Center (UMMC)
3205:Encyclopedia of Food Microbiology, Volumes 1–3
2738:
2730:
2667:
2659:
2641:
2633:
2545:Some experts suggest that miso is a source of
2392:
2386:
2380:
2360:
2351:
2316:
2308:
2276:
2253:
2245:
2223:
2215:
2207:
2157:
2086:
2080:
2070:
2064:
2058:
2018:
2012:
2006:
1998:
1906:
1900:
1888:
1882:
1874:
1868:
1862:
1856:
1850:
1844:
1824:
1818:
1810:
1804:
1798:
1790:
1784:
1778:
1772:
1764:
1758:
1752:
1746:
1738:
1732:
1726:
1702:
1680:
1666:
1660:
1650:
1642:
1634:
1625:
1596:
1590:
1584:
1578:
1572:
1566:
1536:
1511:
1494:
1474:
1454:
1437:
1422:
1414:
1394:
1377:
1357:
509:Nutritional value per 100 g (3.5 oz)
438:
432:
426:
420:
405:
395:
383:
353:
343:
337:
331:
299:
281:
149:
50:
5146:
3601:
2973:
2625:
2617:
2593:
2585:
1763:miso is produced in the northern Kanto area.
154:
3383:Environmental Health and Preventive Medicine
3149:
2609:
2601:
1879:miso, the finished product has a mild taste.
3615:
3152:"miso" The Oxford Companion to Food (3 ed.)
2872:
2870:
1873:miso is very salty, but when combined with
5153:
5139:
3608:
3594:
3273:Shurtleff, William; Aoyagi, Akiko (2001).
3244:Shurtleff, William; Aoyagi, Akiko (2001).
3174:
3096:
2981:United States Food and Drug Administration
2900:
2898:
2130:
3551:
3469:
3412:
3394:
3266:
2240:(fried pork cutlet) with miso based sauce
3301:"Misozuke Recipe (Japanese miso pickle)"
3202:
3179:. New York: M. Dekker. pp. 99–112.
2867:
2542:have been contradicted in some studies.
2281:. These pickles are typically made from
2230:
2171:
2134:
2030:
1980:
1919:
1709:
1608:
249:
3354:
2954:
2932:"All About Miso & Miso Soup Recipe"
2929:
2895:
2530:
2271:Soybean miso is used to make a type of
1957:, the salt of which is known as MSG or
459:Recreation of miso fermentation process
5980:
3555:Handbook of Fermented Functional Foods
3499:Clinical and Experimental Hypertension
2840:
2672:), a Japanese miso soup paste producer
5160:
5134:
3589:
3198:
3196:
3111:
3092:
3090:
3088:
3086:
2044:Koji is produced by introducing the
1616:(red miso) has a reddish-brown color
1543:: "five-grain": soy, wheat, barley,
3376:
3150:Davidson, Jaine; Alan, Tom (2014).
1624:duration, salt content, variety of
1604:
280:, 14,000–300 BC). These are called
13:
3545:
3237:
3193:
3175:Steinkraus, Keith H., ed. (1989).
3168:
3083:
2142:is often sold in square containers
419:(1603–1868), miso was also called
170:. It is a thick paste produced by
14:
6019:
3573:
3355:Ehrlich, Steven D. (2011-05-24).
1833:specialty and has its origins in
5963:
5962:
5234:
5115:
5114:
2789:(in Japanese). Yamajirushi Jyozo
2569:
2510:
2495:
2476:
2459:
2442:
2419:
2404:
2026:
1685:is popular while in the western
482:
464:
452:
128:
34:
3486:
3429:
3370:
3348:
3318:
3293:
3211:
3105:
3053:
3042:from the original on 2024-05-09
2995:from the original on 2024-03-27
2820:. Soyinfo Center. p. 627.
2709:
1976:
5600:List of fermented soy products
3279:. Soyinfo Center. p. 48.
3126:10.1016/j.foodchem.2016.06.106
2955:Writers, YABAI (16 May 2017).
2948:
2923:
2834:
2800:
2787:"お味噌の歴史 (The History of Miso)"
2779:
2755:
2699:
2690:
2655:List of fermented soy products
2350:in Japan is often coated with
2071:
2065:
498:
326:
16:Traditional Japanese seasoning
1:
5575:Soy milk based infant formula
5046:Sushi and sashimi ingredients
3552:Farnworth, Edward R. (2003).
3203:Robinson, Richard K. (2000).
3101:. CRC Press. pp. 99–142.
2884:. Naoaki Yamamoto. 2018-03-07
2748:
2356:, wrapped in foil and grilled
223:, and it played an important
3511:10.3109/10641963.2013.827702
3207:. Elsevier. pp. 66, 67.
2764:Global Miso Market 2018-2022
2535:Claims that miso is high in
1565:Miso made with rice such as
1276:Percentages estimated using
7:
3357:"Lactobacillus acidophilus"
3307:. Brad Harvey. 26 July 2008
3154:. Oxford University Press.
2912:. Yumi Miyamoto. 2017-03-02
2849:. Berg Publishers. p.
2731:
2660:
2634:
2618:
2602:
2586:
2562:
2393:
2381:
2361:
2352:
2317:
2309:
2277:
2254:
2246:
2224:
2216:
2208:
2158:
2087:
2081:
2059:
2019:
2013:
1999:
1901:
1883:
1875:
1869:
1857:
1845:
1825:
1811:
1805:
1791:
1785:
1773:
1765:
1759:
1747:
1739:
1727:
1703:
1681:
1667:
1661:
1651:
1643:
1635:
1626:
1591:
1579:
1567:
1530:
1505:
1488:
1468:
1448:
1431:
1423:
1408:
1388:
1371:
1351:
519:831 kJ (199 kcal)
489:Miso packed for transport.
433:
421:
406:
396:
384:
354:
338:
332:
282:
10:
6024:
5384:Textured vegetable protein
3582:Japan Miso Promotion Board
3396:10.1186/s12199-020-00883-4
3097:Steinkraus, Keith (2004).
2268:-like to thin and drippy.
2153:Tetragenococcus halophilus
1769:miso has a peculiar smell.
245:
18:
5988:Fermented soy-based foods
5960:
5937:Kikkoman Soy Sauce Museum
5922:
5841:
5770:
5747:
5721:
5697:
5676:
5615:
5608:
5552:
5507:
5466:
5421:
5412:
5364:
5336:
5243:
5232:
5173:
5110:
5054:
5006:
4923:
4656:
4625:
4487:
4420:
4404:
4321:
4266:
4259:
4201:
4157:
3970:
3930:
3897:
3776:
3630:
3623:
3454:10.1038/s41440-019-0304-9
3225:. Oxford University Press
3061:"Recipes for Hatcho Miso"
2739:
2668:
2642:
2626:
2610:
2594:
2548:Lactobacillus acidophilus
2387:
2148:beneficial microorganisms
2007:
1907:
1889:
1863:
1851:
1819:
1799:
1779:
1753:
1733:
1597:
1585:
1573:
1537:
1512:
1495:
1475:
1455:
1438:
1415:
1395:
1378:
1358:
1275:
1271:
1256:
1248:
1236:
1232:
1224:
1211:
1198:
1185:
1172:
1159:
1146:
1133:
1120:
1107:
1086:
1082:
1078:
1065:
1052:
1039:
1026:
1013:
997:
980:
964:
947:
930:
913:
896:
861:
840:
836:
832:
825:
821:
811:
801:
791:
781:
771:
761:
751:
741:
731:
721:
711:
701:
691:
681:
671:
661:
651:
641:
625:
621:
617:
607:
597:
587:
571:
567:
563:
553:
543:
527:
523:
513:
508:
477:fermentation barrel, 1839
439:
427:
344:
317:
300:
155:
150:
123:
99:
86:
76:
66:
51:
45:
33:
3377:Ito, Koji (2020-08-31).
2167:
1659:Although white and red (
390:. In the Muromachi era,
5931:Diet for a Small Planet
5253:List of soy-based foods
3617:Japanese food and drink
2344:overnight to be grilled
2131:Storage and preparation
1278:US recommendations
203:soup stock to serve as
6003:Japanese cuisine terms
3330:The Vegetarian Society
2930:khintan (2020-12-02).
2717:
2241:
2184:
2143:
2041:
1994:
1930:
1719:
1679:, the darker brownish
1617:
1282:the National Academies
258:
207:, a Japanese culinary
5762:Bowman-Birk inhibitor
5097:Customs and etiquette
3442:Hypertension Research
2234:
2175:
2138:
2040:fermenting in barrels
2034:
1984:
1923:
1713:
1612:
827:Vitamins and minerals
447:varieties available.
253:
21:Miso (disambiguation)
5677:Globulins (proteins)
5494:Yellow soybean paste
2906:"The origin of miso"
2841:Albala, Ken (2007).
2726:Yellow soybean paste
2650:Fermented bean paste
2531:Nutrition and health
2359:sauces: sauces like
2299:Japanese salt pickle
1959:monosodium glutamate
1924:Miso used to flavor
1689:region encompassing
1384:: whole wheat/barley
5993:Japanese condiments
5822:Protease Inhibitors
5520:Fermented bean curd
5019:Desserts and sweets
3071:on 8 September 2015
2466:Dark miso sauce on
1421:: chunky, healthy (
949:Pantothenic acid (B
505:
30:
5969:Category: Soybeans
5749:Trypsin inhibitors
5739:Cysteine proteases
5712:Soybean agglutinin
5399:Vegetarian hot dog
4267:Alcoholic beverage
3336:on August 22, 2008
2808:Shurtleff, William
2323:(charcoal-grilled
2262:Japanese festivals
2242:
2185:
2144:
2050:Aspergillus oryzae
2042:
1995:
1931:
1720:
1618:
1238:Other constituents
503:
259:
211:. Miso is high in
184:Aspergillus oryzae
168:Japanese seasoning
116:Aspergillus oryzae
26:
5975:
5974:
5942:William Shurtleff
5874:Morningstar Farms
5837:
5836:
5548:
5547:
5128:
5127:
4716:Mentaiko / tarako
4633:Square watermelon
4483:
4482:
3966:
3965:
3565:978-0-8493-1372-1
3448:(11): 1757–1767.
3286:978-1-58008-336-2
3219:"amylolytic, adj"
3065:NaturalImport.com
3027:978-0-309-48834-1
2860:978-1-84520-430-3
2827:978-1-928914-22-8
2017:, and second the
1895:Maillard reaction
1501:: Highland barley
1288:
1287:
1228:
1227:
166:is a traditional
142:
141:
46:Alternative names
6015:
5966:
5965:
5757:Kunitz inhibitor
5684:Beta-conglycinin
5613:
5612:
5489:Sweet bean sauce
5419:
5418:
5238:
5155:
5148:
5141:
5132:
5131:
5118:
5117:
5102:Okinawan cuisine
4506:Botan Rice Candy
4264:
4263:
4194:
3628:
3627:
3610:
3603:
3596:
3587:
3586:
3569:
3539:
3538:
3490:
3484:
3483:
3473:
3433:
3427:
3426:
3416:
3398:
3374:
3368:
3367:
3365:
3364:
3352:
3346:
3345:
3343:
3341:
3322:
3316:
3315:
3313:
3312:
3297:
3291:
3290:
3270:
3264:
3263:
3251:
3241:
3235:
3234:
3232:
3230:
3215:
3209:
3208:
3200:
3191:
3190:
3172:
3166:
3165:
3147:
3138:
3137:
3109:
3103:
3102:
3094:
3081:
3080:
3078:
3076:
3067:. Archived from
3057:
3051:
3050:
3048:
3047:
3010:
3004:
3003:
3001:
3000:
2977:
2971:
2970:
2968:
2967:
2952:
2946:
2945:
2943:
2942:
2927:
2921:
2920:
2918:
2917:
2902:
2893:
2892:
2890:
2889:
2874:
2865:
2864:
2848:
2845:Beans: a history
2838:
2832:
2831:
2804:
2798:
2797:
2795:
2794:
2783:
2777:
2776:
2774:
2772:
2759:
2742:
2741:
2736:
2722:
2711:
2701:
2692:
2671:
2670:
2665:
2645:
2644:
2639:
2629:
2628:
2623:
2613:
2612:
2607:
2597:
2596:
2591:
2579:
2574:
2573:
2514:
2499:
2480:
2463:
2446:
2423:
2408:
2398:
2390:
2389:
2384:
2364:
2355:
2327:covered in miso)
2322:
2312:
2280:
2259:
2251:
2227:
2221:
2213:
2193:Japanese cuisine
2163:
2090:
2084:
2074:
2073:
2068:
2067:
2062:
2022:
2016:
2010:
2009:
2004:
1910:
1909:
1904:
1892:
1891:
1886:
1878:
1872:
1866:
1865:
1860:
1854:
1853:
1848:
1828:
1822:
1821:
1816:
1808:
1802:
1801:
1796:
1788:
1782:
1781:
1776:
1768:
1762:
1756:
1755:
1750:
1742:
1736:
1735:
1730:
1706:
1684:
1670:
1664:
1654:
1646:
1638:
1629:
1605:Types and flavor
1600:
1599:
1594:
1588:
1587:
1582:
1576:
1575:
1570:
1542:
1540:
1539:
1533:
1517:
1515:
1514:
1508:
1500:
1498:
1497:
1491:
1480:
1478:
1477:
1471:
1460:
1458:
1457:
1451:
1443:
1441:
1440:
1434:
1426:
1420:
1418:
1417:
1411:
1400:
1398:
1397:
1391:
1383:
1381:
1380:
1374:
1363:
1361:
1360:
1354:
1263:
1262:
1102:
1002:
985:
969:
952:
935:
918:
901:
863:Vitamin A equiv.
856:
823:
822:
506:
502:
486:
468:
456:
442:
441:
436:
430:
429:
424:
411:
399:
389:
380:Muromachi period
357:
352:(710–794); with
347:
346:
341:
335:
328:
319:
307:
305:
304:
285:
187:) and sometimes
165:
163:
162:
158:
157:
132:
100:Main ingredients
62:
54:
53:
38:
31:
29:
25:
6023:
6022:
6018:
6017:
6016:
6014:
6013:
6012:
5998:Umami enhancers
5978:
5977:
5976:
5971:
5956:
5918:
5833:
5793:Unsaponifiables
5766:
5743:
5717:
5693:
5672:
5604:
5544:
5503:
5462:
5442:Sweet soy sauce
5414:
5408:
5360:
5332:
5245:
5239:
5230:
5169:
5159:
5129:
5124:
5106:
5050:
5034:Soups and stews
5002:
4919:
4658:
4652:
4621:
4491:
4489:
4479:
4416:
4400:
4317:
4255:
4197:
4188:
4159:
4153:
3962:
3926:
3893:
3772:
3619:
3614:
3576:
3566:
3548:
3546:Further reading
3543:
3542:
3491:
3487:
3434:
3430:
3375:
3371:
3362:
3360:
3353:
3349:
3339:
3337:
3324:
3323:
3319:
3310:
3308:
3299:
3298:
3294:
3287:
3271:
3267:
3260:
3242:
3238:
3228:
3226:
3217:
3216:
3212:
3201:
3194:
3187:
3173:
3169:
3162:
3148:
3141:
3110:
3106:
3095:
3084:
3074:
3072:
3059:
3058:
3054:
3045:
3043:
3028:
3011:
3007:
2998:
2996:
2978:
2974:
2965:
2963:
2953:
2949:
2940:
2938:
2936:Indoindians.com
2928:
2924:
2915:
2913:
2904:
2903:
2896:
2887:
2885:
2876:
2875:
2868:
2861:
2839:
2835:
2828:
2805:
2801:
2792:
2790:
2785:
2784:
2780:
2770:
2768:
2761:
2760:
2756:
2751:
2746:
2575:
2568:
2565:
2553:prehypertension
2540:
2533:
2526:
2515:
2506:
2500:
2491:
2481:
2472:
2464:
2455:
2447:
2438:
2424:
2415:
2409:
2348:corn on the cob
2183:with miso sauce
2170:
2133:
2029:
1979:
1918:
1835:Mikawa Province
1718:with miso broth
1607:
1534:
1509:
1492:
1472:
1452:
1435:
1412:
1392:
1375:
1355:
1260:
1258:
1219:
1206:
1193:
1180:
1167:
1154:
1141:
1128:
1115:
1103:
1073:
1060:
1047:
1034:
1021:
1008:
1000:
992:
983:
975:
967:
959:
950:
942:
933:
925:
916:
908:
899:
892:
889:
887:
882:
877:
869:
857:
828:
637:
632:
609:Polyunsaturated
599:Monounsaturated
583:
578:
539:
534:
501:
494:
487:
478:
469:
460:
457:
412:s of that era.
372:Kamakura period
297:
248:
147:
138:
134:Media: Miso
77:Place of origin
56:
49:Soybean paste,
41:
27:
24:
17:
12:
11:
5:
6021:
6011:
6010:
6005:
6000:
5995:
5990:
5973:
5972:
5961:
5958:
5957:
5955:
5954:
5948:
5939:
5934:
5926:
5924:
5920:
5919:
5917:
5916:
5911:
5906:
5901:
5896:
5891:
5886:
5881:
5876:
5871:
5866:
5861:
5856:
5851:
5845:
5843:
5839:
5838:
5835:
5834:
5832:
5831:
5830:
5829:
5819:
5818:
5817:
5807:
5806:
5805:
5800:
5790:
5785:
5774:
5772:
5768:
5767:
5765:
5764:
5759:
5753:
5751:
5745:
5744:
5742:
5741:
5736:
5731:
5725:
5723:
5719:
5718:
5716:
5715:
5708:
5706:
5695:
5694:
5692:
5691:
5686:
5680:
5678:
5674:
5673:
5671:
5670:
5664:
5658:
5652:
5647:
5642:
5637:
5632:
5627:
5621:
5619:
5617:Phytoestrogens
5610:
5606:
5605:
5603:
5602:
5597:
5592:
5587:
5582:
5577:
5572:
5567:
5562:
5556:
5554:
5550:
5549:
5546:
5545:
5543:
5542:
5537:
5532:
5527:
5522:
5517:
5511:
5509:
5508:Fermented bean
5505:
5504:
5502:
5501:
5496:
5491:
5486:
5481:
5476:
5470:
5468:
5464:
5463:
5461:
5460:
5457:
5454:
5449:
5444:
5439:
5434:
5428:
5426:
5416:
5410:
5409:
5407:
5406:
5401:
5396:
5391:
5386:
5381:
5376:
5370:
5368:
5366:Meat analogues
5362:
5361:
5359:
5358:
5353:
5348:
5342:
5340:
5334:
5333:
5331:
5330:
5325:
5323:Tofu skin roll
5320:
5315:
5313:Sundubu jjigae
5310:
5305:
5300:
5295:
5290:
5285:
5280:
5275:
5270:
5265:
5260:
5255:
5249:
5247:
5241:
5240:
5233:
5231:
5229:
5228:
5223:
5218:
5213:
5208:
5203:
5198:
5193:
5188:
5183:
5177:
5175:
5171:
5170:
5158:
5157:
5150:
5143:
5135:
5126:
5125:
5123:
5122:
5111:
5108:
5107:
5105:
5104:
5099:
5094:
5089:
5084:
5079:
5074:
5069:
5064:
5058:
5056:
5052:
5051:
5049:
5048:
5043:
5038:
5037:
5036:
5031:
5021:
5016:
5010:
5008:
5004:
5003:
5001:
5000:
4995:
4990:
4985:
4984:
4983:
4978:
4973:
4968:
4963:
4958:
4953:
4948:
4943:
4935:
4929:
4927:
4921:
4920:
4918:
4917:
4916:
4915:
4905:
4900:
4895:
4890:
4885:
4880:
4875:
4870:
4869:
4868:
4866:Worcestershire
4863:
4858:
4853:
4848:
4840:
4835:
4830:
4825:
4820:
4815:
4814:
4813:
4808:
4803:
4795:
4790:
4785:
4780:
4775:
4770:
4765:
4760:
4755:
4750:
4745:
4740:
4735:
4730:
4729:
4728:
4723:
4718:
4713:
4705:
4700:
4699:
4698:
4688:
4683:
4678:
4673:
4668:
4662:
4660:
4654:
4653:
4651:
4650:
4645:
4640:
4635:
4629:
4627:
4623:
4622:
4620:
4619:
4614:
4609:
4604:
4599:
4594:
4593:
4592:
4582:
4581:
4580:
4575:
4570:
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3711:
3710:
3709:
3704:
3699:
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3689:
3684:
3679:
3669:
3664:
3662:Hatsuga genmai
3659:
3654:
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3652:
3642:
3636:
3634:
3625:
3621:
3620:
3613:
3612:
3605:
3598:
3590:
3584:
3583:
3575:
3574:External links
3572:
3571:
3570:
3564:
3547:
3544:
3541:
3540:
3505:(5): 359–366.
3485:
3428:
3369:
3347:
3317:
3305:Whats4eats.com
3292:
3285:
3265:
3259:978-1580083362
3258:
3236:
3210:
3192:
3186:978-0824780746
3185:
3167:
3160:
3139:
3114:Food Chemistry
3104:
3082:
3052:
3026:
3005:
2972:
2947:
2922:
2894:
2866:
2859:
2833:
2826:
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2448:
2441:
2439:
2425:
2418:
2416:
2410:
2403:
2400:
2399:
2377:
2370:
2365:(a variant on
2357:
2345:
2338:
2328:
2314:
2169:
2166:
2132:
2129:
2057:spores called
2028:
2025:
1978:
1975:
1917:
1914:
1913:
1912:
1898:
1880:
1842:
1839:Sengoku period
1831:Okazaki, Aichi
1770:
1744:
1707:is preferred.
1701:, the lighter
1675:that includes
1657:
1656:
1655:, "mixed miso"
1648:
1640:
1639:, "white miso"
1606:
1603:
1552:
1551:
1549:foxtail millet
1527:
1502:
1485:
1465:
1445:
1428:
1405:
1385:
1368:
1286:
1285:
1273:
1272:
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481:
479:
470:
463:
461:
458:
451:
402:Sengoku period
392:Buddhist monks
368:
367:
291:
247:
244:
177:with salt and
140:
139:
137:
136:
124:
121:
120:
101:
97:
96:
91:
84:
83:
78:
74:
73:
68:
64:
63:
47:
43:
42:
39:
15:
9:
6:
4:
3:
2:
6020:
6009:
6006:
6004:
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5999:
5996:
5994:
5991:
5989:
5986:
5985:
5983:
5970:
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5947:
5943:
5940:
5938:
5935:
5933:
5932:
5928:
5927:
5925:
5921:
5915:
5914:Yeo Hiap Seng
5912:
5910:
5907:
5905:
5902:
5900:
5897:
5895:
5892:
5890:
5887:
5885:
5882:
5880:
5877:
5875:
5872:
5870:
5867:
5865:
5862:
5860:
5857:
5855:
5852:
5850:
5849:8th Continent
5847:
5846:
5844:
5840:
5828:
5825:
5824:
5823:
5820:
5816:
5813:
5812:
5811:
5810:Antinutrients
5808:
5804:
5801:
5799:
5796:
5795:
5794:
5791:
5789:
5786:
5783:
5782:Phospholipids
5779:
5776:
5775:
5773:
5769:
5763:
5760:
5758:
5755:
5754:
5752:
5750:
5746:
5740:
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5732:
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5727:
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5724:
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5713:
5710:
5709:
5707:
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5700:
5696:
5690:
5687:
5685:
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5679:
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5668:
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5495:
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5482:
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5471:
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5458:
5455:
5453:
5450:
5448:
5445:
5443:
5440:
5438:
5435:
5433:
5430:
5429:
5427:
5424:
5420:
5417:
5411:
5405:
5404:Veggie burger
5402:
5400:
5397:
5395:
5392:
5390:
5387:
5385:
5382:
5380:
5377:
5375:
5372:
5371:
5369:
5367:
5363:
5357:
5354:
5352:
5349:
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5311:
5309:
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5304:
5301:
5299:
5296:
5294:
5291:
5289:
5286:
5284:
5281:
5279:
5276:
5274:
5271:
5269:
5266:
5264:
5263:Agedashi tofu
5261:
5259:
5256:
5254:
5251:
5250:
5248:
5242:
5237:
5227:
5224:
5222:
5219:
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5212:
5209:
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5109:
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5053:
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5032:
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5027:
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5022:
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5017:
5015:
5012:
5011:
5009:
5005:
4999:
4996:
4994:
4991:
4989:
4986:
4982:
4979:
4977:
4974:
4972:
4971:Sashimi bōchō
4969:
4967:
4964:
4962:
4959:
4957:
4954:
4952:
4949:
4947:
4944:
4942:
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4859:
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4784:
4781:
4779:
4776:
4774:
4771:
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4761:
4759:
4756:
4754:
4751:
4749:
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4741:
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4736:
4734:
4731:
4727:
4724:
4722:
4719:
4717:
4714:
4712:
4709:
4708:
4706:
4704:
4701:
4697:
4694:
4693:
4692:
4689:
4687:
4684:
4682:
4679:
4677:
4674:
4672:
4669:
4667:
4664:
4663:
4661:
4657:Ingredients /
4655:
4649:
4646:
4644:
4641:
4639:
4636:
4634:
4631:
4630:
4628:
4624:
4618:
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4610:
4608:
4605:
4603:
4600:
4598:
4595:
4591:
4588:
4587:
4586:
4583:
4579:
4576:
4574:
4571:
4569:
4566:
4564:
4561:
4559:
4556:
4555:
4554:
4551:
4549:
4546:
4544:
4541:
4539:
4536:
4534:
4531:
4527:
4524:
4522:
4519:
4518:
4517:
4514:
4512:
4509:
4507:
4504:
4502:
4499:
4498:
4496:
4494:
4486:
4476:
4473:
4471:
4468:
4466:
4463:
4461:
4458:
4454:
4451:
4449:
4446:
4445:
4444:
4443:Canned coffee
4441:
4439:
4436:
4434:
4431:
4429:
4426:
4425:
4423:
4419:
4413:
4410:
4409:
4407:
4403:
4395:
4392:
4390:
4387:
4385:
4382:
4380:
4377:
4376:
4374:
4370:
4367:
4365:
4362:
4360:
4357:
4355:
4352:
4350:
4347:
4345:
4342:
4340:
4337:
4335:
4332:
4331:
4330:
4327:
4326:
4324:
4320:
4312:
4309:
4307:
4304:
4302:
4299:
4298:
4297:
4294:
4290:
4287:
4285:
4282:
4280:
4277:
4276:
4275:
4272:
4271:
4269:
4265:
4262:
4258:
4252:
4249:
4247:
4244:
4242:
4239:
4237:
4234:
4230:
4227:
4225:
4222:
4220:
4217:
4215:
4212:
4211:
4210:
4207:
4206:
4204:
4200:
4192:
4187:
4184:
4182:
4179:
4177:
4174:
4172:
4169:
4168:
4166:
4163:
4156:
4150:
4147:
4145:
4142:
4140:
4137:
4135:
4132:
4128:
4125:
4123:
4120:
4119:
4118:
4115:
4113:
4110:
4108:
4105:
4103:
4100:
4098:
4095:
4093:
4090:
4088:
4085:
4083:
4080:
4076:
4073:
4072:
4071:
4068:
4066:
4063:
4061:
4058:
4056:
4053:
4051:
4048:
4046:
4043:
4041:
4038:
4036:
4033:
4031:
4028:
4026:
4023:
4021:
4018:
4014:
4011:
4009:
4006:
4004:
4001:
3999:
3996:
3994:
3991:
3989:
3986:
3985:
3983:
3981:
3980:Agedashi dōfu
3978:
3977:
3975:
3973:
3969:
3959:
3956:
3954:
3951:
3949:
3946:
3944:
3941:
3939:
3936:
3935:
3933:
3929:
3923:
3920:
3916:
3913:
3912:
3911:
3908:
3906:
3903:
3902:
3900:
3896:
3890:
3887:
3885:
3882:
3878:
3875:
3874:
3873:
3870:
3866:
3863:
3862:
3861:
3858:
3854:
3851:
3850:
3849:
3846:
3844:
3841:
3839:
3836:
3832:
3829:
3827:
3824:
3822:
3819:
3817:
3816:Muroran curry
3814:
3812:
3809:
3807:
3804:
3803:
3802:
3799:
3797:
3796:Hiyashi chūka
3794:
3792:
3789:
3787:
3784:
3783:
3781:
3779:
3775:
3769:
3766:
3764:
3761:
3759:
3756:
3752:
3749:
3747:
3744:
3743:
3742:
3739:
3737:
3734:
3730:
3727:
3726:
3725:
3722:
3720:
3717:
3715:
3712:
3708:
3705:
3703:
3700:
3698:
3695:
3693:
3690:
3688:
3685:
3683:
3680:
3678:
3675:
3674:
3673:
3670:
3668:
3665:
3663:
3660:
3658:
3655:
3651:
3648:
3647:
3646:
3643:
3641:
3638:
3637:
3635:
3633:
3629:
3626:
3622:
3618:
3611:
3606:
3604:
3599:
3597:
3592:
3591:
3588:
3581:
3578:
3577:
3567:
3561:
3558:. CRC Press.
3557:
3556:
3550:
3549:
3536:
3532:
3528:
3524:
3520:
3516:
3512:
3508:
3504:
3500:
3496:
3489:
3481:
3477:
3472:
3467:
3463:
3459:
3455:
3451:
3447:
3443:
3439:
3432:
3424:
3420:
3415:
3410:
3406:
3402:
3397:
3392:
3388:
3384:
3380:
3373:
3358:
3351:
3335:
3331:
3327:
3326:"Vitamin B12"
3321:
3306:
3302:
3296:
3288:
3282:
3278:
3277:
3269:
3261:
3255:
3250:
3249:
3240:
3224:
3220:
3214:
3206:
3199:
3197:
3188:
3182:
3178:
3171:
3163:
3161:9780199677337
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2882:Panasonic.com
2879:
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2852:
2847:
2846:
2837:
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2823:
2819:
2818:
2813:
2812:Aoyagi, Akiko
2809:
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2337:
2333:
2330:miso-braised
2329:
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2300:
2296:
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2250:
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2205:
2201:
2196:
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2182:
2178:
2174:
2165:
2162:
2161:
2155:
2154:
2149:
2141:
2137:
2128:
2126:
2122:
2117:
2115:
2110:
2108:
2104:
2100:
2096:
2094:
2089:
2083:
2078:
2061:
2056:
2052:
2051:
2047:
2039:
2038:
2033:
2027:Creating koji
2024:
2021:
2015:
2003:
2002:
1992:
1988:
1983:
1974:
1972:
1971:vanillic acid
1968:
1962:
1960:
1956:
1952:
1948:
1944:
1940:
1937:
1929:
1928:
1922:
1903:
1899:
1896:
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1700:
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1645:
1641:
1637:
1633:
1632:
1631:
1628:
1623:
1615:
1611:
1602:
1593:
1589:) are called
1581:
1569:
1563:
1561:
1557:
1550:
1546:
1532:
1528:
1525:
1521:
1507:
1503:
1490:
1486:
1484:
1470:
1466:
1464:
1450:
1446:
1433:
1429:
1427:is unblended)
1425:
1410:
1406:
1404:
1390:
1386:
1373:
1369:
1367:
1353:
1349:
1348:
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1044:
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1038:
1031:
1029:
1025:
1018:
1016:
1012:
1005:
1003:
996:
989:
987:
979:
972:
970:
963:
956:
954:
946:
939:
937:
929:
922:
920:
915:Riboflavin (B
912:
905:
903:
895:
879:
876:
873:
868:
867:beta-Carotene
864:
860:
855:
850:
847:
845:
844:
839:
835:
831:
824:
820:
816:
814:
810:
806:
804:
800:
796:
794:
790:
786:
784:
783:Glutamic acid
780:
776:
774:
773:Aspartic acid
770:
766:
764:
760:
756:
754:
750:
746:
744:
740:
736:
734:
730:
726:
724:
720:
716:
714:
713:Phenylalanine
710:
706:
704:
700:
696:
694:
690:
686:
684:
680:
676:
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664:
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590:
586:
580:
577:
576:
570:
566:
562:
558:
556:
555:Dietary fiber
552:
548:
546:
542:
536:
533:
532:
531:Carbohydrates
526:
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296:
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289:
284:
279:
275:
274:Neolithic era
271:
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60:
48:
44:
37:
32:
22:
5946:Akiko Aoyagi
5929:
5884:Plamil Foods
5864:Gardenburger
5778:Soy lecithin
5734:Lipoxygenase
5729:Beta-amylase
5663:(metabolite)
5657:(metabolite)
5609:Biochemicals
5483:
5356:Vegan cheese
5328:Yong tau foo
5221:Soybean meal
5196:Soy molasses
5165:
4961:Nakiri bōchō
4956:Maguro bōchō
4787:
4676:Bamboo shoot
4648:Shine Muscat
4470:Pocari Sweat
4236:Honzen-ryōri
4176:Kenchin-jiru
4065:Onsen tamago
3848:Okinawa soba
3714:Hayashi rice
3554:
3502:
3498:
3488:
3445:
3441:
3431:
3386:
3382:
3372:
3361:. Retrieved
3350:
3340:December 28,
3338:. Retrieved
3334:the original
3329:
3320:
3309:. Retrieved
3304:
3295:
3275:
3268:
3247:
3239:
3227:. Retrieved
3222:
3213:
3204:
3176:
3170:
3151:
3117:
3113:
3107:
3098:
3073:. Retrieved
3069:the original
3064:
3055:
3044:. Retrieved
3016:
3008:
2997:. Retrieved
2988:
2975:
2964:. Retrieved
2960:
2950:
2939:. Retrieved
2935:
2925:
2914:. Retrieved
2910:Abokichi.com
2909:
2886:. Retrieved
2881:
2844:
2836:
2816:
2802:
2791:. Retrieved
2781:
2771:20 September
2769:. Retrieved
2763:
2757:
2708:
2698:
2680:
2557:hypertension
2546:
2544:
2534:
2467:
2450:
2433:
2427:
2303:
2291:napa cabbage
2270:
2243:
2235:
2197:
2186:
2177:Nasu dengaku
2176:
2151:
2145:
2139:
2120:
2118:
2113:
2111:
2106:
2098:
2097:
2076:
2054:
2048:
2043:
2036:
1996:
1986:
1977:Fermentation
1967:ferulic acid
1963:
1945:
1941:
1932:
1925:
1721:
1673:Kantō region
1658:
1647:, "red miso"
1622:fermentation
1619:
1613:
1564:
1553:
1545:proso millet
1518:: made from
1289:
1242:
1237:
1099:
1094:
1087:
853:
848:
841:
627:
573:
529:
491:Meiji period
472:
445:
414:
378:. Until the
369:
363:
359:
325:
294:
278:Jōmon period
260:
236:fermentation
233:
229:feudal Japan
215:and rich in
182:
181:(the fungus
144:
143:
114:
110:
5859:Boca Burger
5798:Tocopherols
5590:Stinky tofu
5553:Other foods
5479:Doubanjiang
5318:Tahu goreng
5278:Dubu kimchi
5226:Soybean oil
5206:Soy protein
5181:Soy allergy
5166:Glycine max
4976:Usuba bōchō
4933:Rice cooker
4748:Katsuobushi
4638:Yubari King
4612:Warabimochi
4578:Zunda-mochi
4405:Soft drinks
4375:Herbal tea
4189: [
4082:Shabu-shabu
4020:Chawanmushi
4008:Satsuma-age
3910:Okonomiyaki
3751:Sustainable
3650:Katsu curry
3580:Miso Online
3120:: 521–528.
2588:Dòubànjiàng
2577:Food portal
2093:sporulation
2037:Hatchō miso
1947:Proteolysis
1837:during the
1826:Hatchō miso
1813:hatchō miso
1526:temple diet
1336:azuki beans
898:Thiamine (B
499:Ingredients
415:During the
350:Nara period
225:nutritional
87:Associated
6008:Food paste
5982:Categories
5415:condiments
5413:Sauces and
5351:Soy yogurt
5338:Plant milk
5303:Mapo doufu
5186:Soy candle
5082:Tokusanhin
5077:Teppanyaki
5014:Condiments
4941:Deba bōchō
4913:Yuzu koshō
4873:Sesame oil
4797:Mushrooms
4773:Mayonnaise
4696:Sakurajima
4681:Beni shōga
4659:condiments
4643:Ruby Roman
4563:Goheimochi
4465:Oronamin C
4433:C.C. Lemon
4229:Wappameshi
4224:Makunouchi
4097:Tamagoyaki
4003:Kushikatsu
3953:Milk bread
3821:Tantan-men
3702:Tenshindon
3363:2013-11-20
3311:2013-11-20
3223:OED Online
3046:2024-06-21
2999:2024-03-28
2966:2021-06-15
2941:2021-06-15
2916:2022-05-18
2888:2022-05-18
2793:2013-11-20
2749:References
2705:Pe̍h-ōe-jī
2382:okazu-miso
2353:shiro miso
2332:vegetables
2103:amylolytic
1489:hadakamugi
1403:brown rice
1322:seed, and
1161:Phosphorus
875:zeaxanthin
693:Methionine
663:Isoleucine
643:Tryptophan
417:Edo period
283:jōmon miso
257:with clams
172:fermenting
5842:Companies
5827:Cystatins
5635:Glycitein
5625:Genistein
5595:Tofu skin
5570:Soy flour
5423:Soy sauce
5374:Beanfeast
5308:Miso soup
5298:Kongnamul
5293:Kongguksu
5288:Hiyayakko
5244:Soy-based
5201:Soy paint
4993:Suribachi
4981:Yanagi ba
4828:Sake kasu
4806:Matsutake
4801:Enokitake
4763:Kuromitsu
4573:Kuzumochi
4490:desserts/
4460:Lipovitan
4389:Kombu-cha
4379:Genmaicha
4329:Green tea
4260:Beverages
4181:Miso soup
4162:Shirumono
4134:Tsukudani
4117:Tsukemono
4102:Tokoroten
4075:Fugusashi
3915:Hirayachi
3905:Monjayaki
3838:Shirataki
3811:Kagoshima
3657:Glutinous
3535:207516579
3519:1525-6006
3462:1348-4214
3405:1347-4715
3389:(1): 45.
3075:15 August
2710:tāu-chiùⁿ
2676:Soy sauce
2537:vitamin B
2413:miso soup
2342:rice wine
2336:mushrooms
2319:yakimochi
2225:miso-udon
2189:miso soup
2125:aflatoxin
2121:A. oryzae
2114:A. oryzae
2107:A. oryzae
2099:A. oryzae
2088:Tane-kōji
2082:tane-kōji
2077:A. oryzae
2060:tane-kōji
2055:A. oryzae
1991:Mito City
1955:glutamate
1902:Shiromiso
1704:shiromiso
1662:shiromiso
1652:Awasemiso
1636:Shiromiso
1483:buckwheat
1463:hemp seed
1328:chickpeas
1304:buckwheat
1261:(ethanol)
1174:Potassium
1148:Manganese
1135:Magnesium
1067:Vitamin K
1054:Vitamin E
1041:Vitamin D
1028:Vitamin C
999:Vitamin B
982:Folate (B
966:Vitamin B
932:Niacin (B
753:Histidine
653:Threonine
589:Saturated
397:temaemiso
376:vegetable
362:and then
348:) in the
288:East Asia
255:Miso soup
205:miso soup
104:Fermented
71:Seasoning
5869:Kikkoman
5815:Phytates
5780:(mix of
5714:(lectin)
5689:Glycinin
5669:(leaves)
5650:Daidzein
5640:Glycitin
5630:Genistin
5585:Soy pulp
5560:Mamenori
5474:Doenjang
5452:Teriyaki
5394:Tofurkey
5346:Soy milk
5258:Aburaage
5216:Diseases
5120:Category
5087:Teriyaki
4925:Utensils
4898:Umeboshi
4878:Shichimi
4861:Tonkatsu
4811:Shiitake
4758:Konnyaku
4711:Kamaboko
4558:Agemochi
4543:Konpeitō
4533:Dorayaki
4501:Amanattō
4488:Snacks /
4428:Aquarius
4421:Products
4219:Kyaraben
4202:Set menu
4171:Butajiru
4149:Yakitori
4144:Yakiniku
4122:Nukazuke
4107:Tonkatsu
4092:Sukiyaki
4087:Shiokara
4055:Nikujaga
4040:Nabemono
3984:Agemono
3948:Melonpan
3922:Takoyaki
3898:Konamono
3884:Yakisoba
3877:Yakiudon
3831:Tsukemen
3826:Tonkotsu
3791:Hiyamugi
3786:Harusame
3763:Takikomi
3697:Tekkadon
3692:Oyakodon
3687:Katsudon
3677:Chūkadon
3624:Shushoku
3527:24047246
3480:31371810
3423:32867671
3229:12 March
3134:27451212
3040:Archived
3036:30844154
2993:Archived
2983:(2024).
2814:(2009).
2700:dòujiàng
2662:Marukome
2604:Doenjang
2563:See also
2519:cucumber
2517:Miso on
2469:tonkatsu
2429:konnyaku
2426:Miso on
2367:teriyaki
2362:misoyaki
2295:eggplant
2283:cucumber
2278:misozuke
2237:Tonkatsu
2181:eggplant
2150:such as
1989:sold in
1936:furanone
1714:Bowl of
1558:used in
1556:soybeans
1524:Buddhist
1469:sobamugi
1340:amaranth
1292:soybeans
1259:Alcohol
1243:Quantity
1187:Selenium
1155:0.859 mg
1095:Quantity
1089:Minerals
976:0.199 mg
960:0.337 mg
943:0.906 mg
926:0.233 mg
909:0.098 mg
849:Quantity
843:Vitamins
743:Arginine
723:Tyrosine
227:role in
221:minerals
217:vitamins
175:soybeans
109:, salt,
107:soybeans
94:Japanese
59:Japanese
5904:Vitasoy
5899:Tofutti
5894:So Good
5879:Mr Bean
5803:Sterols
5788:Lunasin
5722:Enzymes
5703:lectins
5667:Daidzin
5580:Soy nut
5459:Yìn yóu
5432:Ganjang
5283:Edamame
5211:Soybean
5191:Soy ink
5174:General
5072:Omakase
5067:Kaiseki
5055:Related
4988:Shamoji
4966:Santoku
4951:Kitchen
4937:Knives
4888:Tenkasu
4743:Karashi
4738:Kanzuri
4686:Burdock
4602:Taiyaki
4597:Shiruko
4568:Kankoro
4538:Karukan
4511:Daifuku
4493:Wagashi
4453:Georgia
4394:Mugicha
4384:Sobacha
4359:Kukicha
4349:Hōjicha
4344:Gyokuro
4334:History
4306:Habushu
4301:Awamori
4279:Amazake
4246:Kaiseki
4186:Suimono
4139:Tsukune
4070:Sashimi
4013:Tempura
3998:Korokke
3993:Karaage
3806:Champon
3778:Noodles
3758:Sekihan
3746:History
3736:Omurice
3729:Tenmusu
3724:Onigiri
3672:Donmono
3471:8076009
3414:7461326
2687:Chinese
2489:tempura
2452:onigiri
2395:onigiri
2376:, etc.)
2374:carrots
2310:dengaku
2275:called
2160:kōjikin
1993:, Japan
1884:Akamiso
1682:akamiso
1668:akamiso
1644:Akamiso
1614:Akamiso
1568:shinshu
1220:2.56 mg
1207:3728 mg
1129:2.49 mg
1109:Calcium
1074:29.3 μg
1061:0.01 mg
1022:72.2 mg
1015:Choline
1009:0.08 μg
817:0.601 g
807:0.619 g
803:Proline
797:0.447 g
793:Glycine
787:1.915 g
777:1.171 g
763:Alanine
757:0.243 g
747:0.784 g
737:0.547 g
727:0.352 g
717:0.486 g
703:Cystine
697:0.129 g
687:0.478 g
673:Leucine
667:0.508 g
657:0.479 g
647:0.155 g
629:Protein
370:In the
314:Chinese
246:History
213:protein
197:seaweed
89:cuisine
5967:
5909:Yamasa
5645:Ononin
5530:Kinema
5525:Douchi
5515:Akhuni
5467:Pastes
5447:Tamari
5379:Tempeh
5273:Douhua
5268:Bai ye
5246:dishes
5062:Chinmi
5041:Snacks
5024:Dishes
4903:Wasabi
4842:Sauce
4838:Sansyō
4768:Kuzuko
4733:Hijiki
4726:Tobiko
4721:Surimi
4691:Daikon
4671:Aonori
4626:Fruits
4585:Senbei
4521:Chichi
4475:Yakult
4438:Calpis
4412:Ramune
4369:Sencha
4364:Matcha
4354:Kabuse
4339:Bancha
4311:Umeshu
4296:Shōchū
4284:Nigori
4251:Osechi
4241:Jūbako
4214:Ekiben
4127:Takuan
4112:Tororo
4045:Namasu
4035:Kakuni
3958:Yudane
3707:Unadon
3682:Gyūdon
3640:Chahan
3562:
3533:
3525:
3517:
3478:
3468:
3460:
3421:
3411:
3403:
3283:
3256:
3183:
3158:
3132:
3034:
3024:
2857:
2824:
2707::
2697::
2695:pinyin
2689::
2620:Dòuchǐ
2287:daikon
2273:pickle
2214:, and
1985:Fresh
1829:is an
1777:miso (
1751:miso (
1731:miso (
1697:, and
1687:Kansai
1595:miso (
1583:miso (
1577:) and
1571:miso (
1560:Sendai
1547:, and
1531:gokoku
1522:pulp,
1432:nanban
1409:moromi
1389:genmai
1366:barley
1344:quinoa
1342:, and
1308:millet
1296:barley
1200:Sodium
1181:210 mg
1168:159 mg
872:lutein
813:Serine
733:Valine
683:Lysine
677:0.82 g
545:Sugars
515:Energy
493:, 1910
431:) and
422:hishio
408:daimyō
355:hishio
339:mishou
324::
322:pinyin
316::
295:Hishio
240:savory
209:staple
193:barley
127:
55:
5951:Yuasa
5923:Other
5854:Alpro
5771:Other
5661:O-DMA
5655:Equol
5565:Oncom
5540:Nattō
5535:Tauco
5499:Tương
5456:Tsuyu
5437:Ponzu
5425:based
5092:Umami
5029:Ramen
5007:Lists
4946:Gyuto
4883:Shiso
4846:Ponzu
4833:Panko
4818:Myoga
4783:Mirin
4778:Menma
4753:Kombu
4707:Fish
4703:Dashi
4617:Yōkan
4590:Arare
4553:Mochi
4548:Manjū
4516:Dango
4209:Bento
4193:]
4050:Nattō
4030:Gyōza
3988:Furai
3972:Okazu
3943:Curry
3938:Anpan
3931:Bread
3865:Salad
3860:Sōmen
3801:Ramen
3768:Zosui
3741:Sushi
3719:Okowa
3645:Curry
3531:S2CID
2961:YABAI
2733:Nattō
2719:Tương
2682:Tauco
2636:Hozon
2525:salad
2523:squid
2504:ramen
2502:Miso
2487:with
2483:Miso
2449:Miso
2411:Dark
2388:おかず味噌
2325:mochi
2293:, or
2266:taffy
2256:dango
2248:mochi
2218:imoni
2200:ramen
2179:, or
2168:Usage
2072:たねこうじ
1951:umami
1858:Awase
1855:) or
1846:Chōgō
1793:umami
1716:ramen
1695:Kyoto
1691:Osaka
1677:Tokyo
1580:shiro
1520:cycad
1449:taima
1372:tsubu
1324:cycad
1316:wheat
1249:Water
1142:48 mg
1116:57 mg
993:19 μg
888:52 μg
767:0.5 g
636:11.69
613:3.204
603:1.242
593:1.139
538:26.47
474:shaku
386:nattō
360:Misho
333:mishō
266:Grain
201:dashi
81:Japan
5944:and
5889:Silk
5699:PHAs
5484:Miso
5389:Tofu
4998:Zaru
4908:Yuzu
4893:Tofu
4856:Tare
4823:Nori
4788:Miso
4666:Anko
4607:Uirō
4526:Kibi
4448:Boss
4289:Toso
4274:Sake
4158:Soup
4060:Oden
4025:Gari
3889:Hōtō
3872:Udon
3853:Soki
3843:Soba
3667:Kayu
3632:Rice
3560:ISBN
3523:PMID
3515:ISSN
3476:PMID
3458:ISSN
3419:PMID
3401:ISSN
3342:2010
3281:ISBN
3254:ISBN
3231:2016
3181:ISBN
3156:ISBN
3130:PMID
3077:2015
3032:PMID
3022:ISBN
2855:ISBN
2822:ISBN
2773:2018
2669:マルコメ
2521:and
2485:udon
2435:oden
2252:and
2210:nabe
2204:udon
2140:Miso
2046:mold
2020:kōji
2014:kōji
2001:kōji
1987:miso
1969:and
1927:saba
1876:kome
1870:mame
1820:八丁味噌
1806:Mame
1786:kome
1774:Mame
1766:Mugi
1760:mugi
1748:Mugi
1740:Kome
1728:Kome
1699:Kobe
1665:and
1627:kōji
1592:kome
1574:信州味噌
1506:nari
1424:kōji
1352:mugi
1332:corn
1320:hemp
1300:rice
1213:Zinc
1205:162%
1194:7 μg
1122:Iron
1048:0 IU
1035:0 mg
891:0 μg
883:4 μg
582:6.01
504:Miso
471:Six
434:kuki
364:Miso
270:fish
268:and
219:and
189:rice
179:kōji
145:Miso
111:kōji
67:Type
40:Miso
28:Miso
5162:Soy
4851:Soy
4793:MSG
4322:Tea
3507:doi
3466:PMC
3450:doi
3409:PMC
3391:doi
3122:doi
3118:213
2989:FDA
2851:216
2595:豆瓣醬
2555:or
2432:as
2334:or
1908:白味噌
1890:赤味噌
1864:合わせ
1823:).
1780:豆味噌
1754:麦味噌
1734:米味噌
1601:).
1598:米味噌
1586:白味噌
1312:rye
1218:23%
1192:13%
1166:13%
1153:37%
1140:11%
1127:14%
1100:%DV
1072:24%
1020:13%
974:12%
924:18%
854:%DV
707:0 g
575:Fat
559:5.4
549:6.2
336:or
327:Shì
310:shi
5984::
4191:ja
3529:.
3521:.
3513:.
3503:36
3501:.
3497:.
3474:.
3464:.
3456:.
3446:42
3444:.
3440:.
3417:.
3407:.
3399:.
3387:25
3385:.
3381:.
3328:.
3303:.
3221:.
3195:^
3142:^
3128:.
3116:.
3085:^
3063:.
3038:.
3030:.
2991:.
2987:.
2959:.
2934:.
2908:.
2897:^
2880:.
2869:^
2853:.
2810:;
2740:納豆
2703:;
2693:;
2691:豆醬
2643:保存
2627:豆豉
2611:된장
2539:12
2301:.
2289:,
2285:,
2206:,
2202:,
2127:.
2095:.
2069:,
2066:種麹
1852:調合
1800:旨味
1693:,
1538:五穀
1513:蘇鉄
1496:裸麦
1481::
1476:蕎麦
1461::
1456:大麻
1439:南蛮
1401::
1396:玄米
1364::
1338:,
1334:,
1330:,
1318:,
1314:,
1310:,
1306:,
1302:,
1298:,
1294:,
1252:50
1179:7%
1114:4%
1059:0%
1046:0%
1033:0%
1007:3%
1001:12
991:5%
958:7%
941:6%
907:8%
886:0%
881:0%
440:豆支
345:未醤
320:;
242:.
195:,
191:,
160:味噌
156:or
152:みそ
52:味噌
5784:)
5705:)
5701:(
5168:)
5164:(
5154:e
5147:t
5140:v
4164:)
4160:(
3609:e
3602:t
3595:v
3568:.
3537:.
3509::
3482:.
3452::
3425:.
3393::
3366:.
3344:.
3314:.
3289:.
3262:.
3233:.
3189:.
3164:.
3136:.
3124::
3079:.
3049:.
3002:.
2969:.
2944:.
2919:.
2891:.
2863:.
2830:.
2796:.
2775:.
2743:)
2737:(
2713:)
2685:(
2666:(
2646:)
2640:(
2630:)
2624:(
2614:)
2608:(
2598:)
2592:(
2385:(
2369:)
2063:(
2008:麹
2005:(
1905:(
1887:(
1861:(
1849:(
1817:(
1797:(
1541:)
1535:(
1516:)
1510:(
1499:)
1493:(
1479:)
1473:(
1459:)
1453:(
1442:)
1436:(
1419:)
1416:醪
1413:(
1399:)
1393:(
1382:)
1379:粒
1376:(
1362:)
1359:麦
1356:(
1284:.
1267:0
986:)
984:9
968:6
953:)
951:5
936:)
934:3
919:)
917:2
902:)
900:1
437:(
428:醤
425:(
366:.
342:(
318:豉
312:(
306:)
302:醤
298:(
290:.
276:(
164:)
148:(
119:)
113:(
61:)
57:(
23:.
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