Miso (soybean paste) - Miso

Japanese: みそ(味噌) - みそ

A fermented soybean seasoning that has played an extremely important role in the history of Japanese food. It originated from soy sauce and rice, which have been made in China since ancient times and are described in detail in the 6th century "Qi Min Yaoshu". Soy sauce was introduced to Japan via the Korean Peninsula in two ways: one that uses rice cake koji called misodama (Korean meju), and one that uses barakouji, such as Kinzanji miso, which was directly introduced from the continent. In the soy sauce department, which belonged to the Imperial Household Ministry's Daizensho under the Ritsuryo system, a fermented food called "mi-so" was made along with soy sauce and rice for the Imperial Court, and this is thought to be the beginning of miso.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

日本の食生活史の中できわめて重要な位置をしめてきた大豆の発酵調味料。中国で古くからつくられ，6世紀の《斉民要術（せいみんようじゆつ）》に詳しい記載のある醬（しよう）や豉（し）に起源をもつ。醬（ひしお）　日本へは朝鮮半島経由でみそ玉(朝鮮のメジュ)と称する餅麴（へいきく）を使用するものと，直接大陸から径山寺（きんざんじ）みそのように撒麴（ばらこうじ）を使用するものとが伝来した。令制下の宮内省大膳職に属する醬院では，宮廷用の醬，豉とともに〈未醬〉と呼ぶ発酵食品がつくられており，これがみその始まりであろうと考えられている。

出典　株式会社平凡社世界大百科事典第２版について　情報

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