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Our OKAZU is available now at Switch Grocery! https://www.switchgrocery.com/ You can also pick up the...
The origin of miso
It is said that origin of miso dates back to ancient China and also it is said that miso was originally unique to Japan. So, actually its origins have not been cleared and there are two theories about origin, China and Japan.
In Japanese theory, it is said that the prototype of Japanese miso dates back to the Yayoi period, (an Iron Age era in the history of Japan traditionally dated 300 BCE to 300 CE).
From family kitchens to centuries-old makers, miso has always been more than an ingredient. It’s a taste of Japanese culture, rooted in fermentation, diversity, and everyday life.
Miso paste, soy sauce, mirin, vinegar, and sake are fundamental ingredients in any Japanese pantry, lending rich flavours to most of the dishes that Japan is so well known for; sushi, teriyaki, miso soup, and more. Amazingly, the production of these important ingredients relies on one vital, microscopic organism; koji-kin, otherwise known as Aspergillus Oryzae.
One of the main ingredients of OKAZU is miso paste, so we were really fortunate to meet Yumi Miyamoto, a miso sommelier from Japan. Yumi shared her knowledge about miso, and Japanese fermentation processes in general, and we are glad to pass along these interesting tidbits with you. Over the next few weeks we will be releasing a series of articles to jump start your miso education. Read on for the first article in the series, Fermentation Basics.
There are many options for eating, paleo, gluten-free, vegan and so on….. Have you ever heard of Macrobiotic?
It is not only a way of eating, but also a philosophy of life based on Japanese tradition.
Today we will feature a professional macrobiotic chef, Yayoi, who is visiting Toronto, and will share the world of Macrobiotic food and lifestyle.