When it comes to miso, the first thing that comes to mind may be the fermented bean paste used in the well-known Japanese miso soup. The Chinese, however, have also long fermented soybeans, creating a similar ingredient known as fermented bean sauce.
The use of soybeans was already prominent by the time of Qin Shi Huang, the first emperor of China and the founder of the Qin dynasty (221BC-207BC), but it was in the Shiji โ also known as the Records of the Grand Historian โ written by historian Sima Qian around 100BC, where trade in fermented bean paste, or โyellow sauceโ, was first mentioned.
By contrast, miso has been a part of Japanese cuisine since at least the seventh century AD, though its origins are unclear. Some theories suggest it came from China or Korea and was later introduced to Japan.
While the paste may have roots elsewhere, miso soup โ a Japanese creation โ is believed to have emerged during the Kamakura period (1185โ1333).
Most commercial miso in Japan is made with a mix of soybeans and rice, sometimes with barley or seaweed added in. Traditionally, it is made just with soybeans, which are washed, steamed and shaped into balls by hand before koji mould, derived from rice, is added to induce fermentation.