Furosato Miso

Miso(??or???)is a traditionalJapanese seasoningproduced byfermentingsoybeanswith salt and the fungusAspergillus oryzae, known in Japanese askoji(??), and sometimesrice,barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing withdashisoup stock to serve asmiso soupcalledmisoshiru(????), a Japanese culinary staple. High inproteinand rich invitaminsandminerals, miso played an importantnutritionalrole infeudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known asdujing(??).
Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient ofmiso soup, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is considered a fundamental unit ofJapanese cuisine. This pairing is the basis of a traditional Japanese breakfast.
Miso is used in many other types of soup and soup-like dishes, including some kinds oframen,udon,nabe, andimoni. Generally, such dishes have the titlemisoprefixed to their name (for example,miso-udon), and have a heavier, earthier flavor and aroma compared to other Japanese soups that are not miso-based.