The original form of miso was called jan, and it dates back about 3,000 years.

September 29, 2021

The original form of miso is said to have been salted for preservation.

In ancient China, it was called "jiang," but it was not yet a fermented food.

In Japan, traces of salted soybeans have been found in Jomon period ruins, and this is apparently the origin of miso.

The Japanese have been eating soybeans since before the 10th century BC, and it is possible that a paste-like miso paste was accidentally fermented thanks to the naturally occurring koji mold (which is actually a mold).

The fermentation technique using koji mold that is mentioned in the literature was established in China, which is no wonder given China's 4,000-year history.

It was introduced to Japan during the Kofun period after Himiko.

The Yellow River basin is a region where wheat is the main ingredient in noodles and noodle buns, so it was probably first introduced as barley koji. Japan is a rice-based culture, so koji mold was allowed to take root on rice.

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Soy sauce, a spin-off of miso, began to be used much later, during the Kamakura period.

During the fermentation process of miso, a black liquid accumulates on top. There were monks who used to draw up this liquid and use it as a seasoning, and it is said that this method originated at a certain temple in Yuasa, Wakayama Prefecture.

It wasn't until the Edo period that soy sauce, which is made by steaming soybeans and wheat, mixing them with rice koji and salt water, and fermenting them for over a year, began to be distributed in its current form .

Apparently , fish sauce, which is made by fermenting fish rather than soybeans and wheat, has been made since the Jomon period, a discovery that was also made during the process of making preserved foods.

When fish is salted and fermented, it turns into a liquid, which is used as a seasoning.

Fish sauce is apparently common in Southeast Asia, including Vietnam, but it is also available in Japan.

For example, in Inazo's hometown of Akita, there is an endangered species of fish called the sandfish, which is designated as the prefecture's fish. A fish sauce called "shottsuru" is made by fermenting this fish with rice koji and salt .

It was a light brown color and tasted like a light noodle soup with a rich flavor... or so I think, but it was actually the dashi broth for hot pot dishes that are often eaten in Akita in the winter.

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Currently, the waters off Sanriku are Japan's largest fishing grounds, but during the Edo period, when the weather was colder and the sea temperatures were lower, the waters off Choshi were Japan's largest fishing grounds.

While Choshi in Chiba thrived as a fishing port, it was also a very active fish sauce producer.

Wheat and soybeans were also gathered in Choshi from Ibaraki, and soy sauce production also flourished with the rise of Yamasa Soy Sauce and other companies.

It is said that fish and soy sauce were distributed to Edo using the Tone River waterway, so one can only imagine how lively Choshi must have been.

By the way, the founder of Yamasa immigrated from Yuasa in Wakayama, the birthplace of soy sauce. He used this as a reference when choosing soy sauce (how can he use it as a reference? lol)

Fermented foods are incredibly interesting. Too interesting. When you make them, you get a Tamagotchi-like feeling of "growing" something. It's completely addictive.

It's fascinating to look into its history, as fermented foods are an integral part of Japanese food culture, dating back to the Jomon period, and offer a glimpse into the epic history of the people who have eaten them, including those in China .

When rice cultivation spread throughout the archipelago during the Yayoi period, the original form of miso already existed in Japan.

In other words, perhaps rice cultivation spread so quickly because of the delicious, salty base that made rice delicious to eat ?

You are the rice and I am the miso. You and I are a counting song.

If there was no miso or soy sauce, wouldn't rice taste as good?