Miso salmon cheesecake factory

On this Wikipedia the language links are at the top miso salmon cheesecake factory the page across from the article title. This article is about the traditional East Asian seasoning. Miso is sold in storage containers.

Percentages are roughly approximated using US recommendations for adults. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The origin of miso of Japan is not completely clear.

This miso predecessor originated in China during the third century BC. Japan at the same time as Buddhism in the sixth century AD. This fermented food was called shi. It is believed that the word changed to Misho and then Miso. 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 varieties available. Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso. The taste, aroma, texture, and appearance of miso vary by region and season. Other important variables that contribute to the flavor of a particular miso include temperature, duration of fermentation, salt content, variety of kōji, and fermenting vessel.

Whitish miso is made from boiled soybeans, and reddish miso is made from steamed soybeans. Kome miso is consumed more in eastern Japan and the Hokuriku and Kinki areas. Kyushu, western Chugoku, and Shikoku areas. Another reddish mugi miso is produced in the northern Kanto area. Mugi miso has a peculiar smell. This miso requires a long maturing term. Mame miso is consumed mostly in Aichi prefecture, Gifu prefecture, and Mie prefecture.