Japanese traditional food –MISO(1)

MISO has been a mainstay of Japanese cooking for centuries, Used in recipes featuring all kinds of ingredients.
In the old days, MISO was often made at home. So the taste can vary not only from region to region but from one household to another. Since the end of the second world war Japanese eating habits have become westernized.
MISO is a fermented food, made from soybeans mixed with salt and the fermentation agent knows as KOJI, which is made from grains such as rice and barley or soybeans.
MISO is used in virtually every aspect of Japanese cooking. By far the most common use is in MISO soup. using MISO in place of butter ,creates a flavor better suited to Japanese palates.