🌍 Japan (adapted from Chinese fermented soybean paste)
🕰️ 7th century AD
Dates clés
700 AD
Emperor Monmu issues regulations governing miso production in Japan
927 AD
Miso listed in the Engishiki as a court food
1300s
Samurai armies carry miso as portable nutrition during campaigns
1650s
Regional miso styles diverge: Kyoto shiro miso vs. Nagoya hatcho miso
1980s
Miso soup and miso paste gain global recognition with Japanese cuisine worldwide
Anecdotes culturelles
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Japanese
There's a Japanese proverb: "If you have miso, you need nothing else." It was considered complete nutrition.
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Samurai
Hatcho miso, aged 3 years in cedar barrels under stone weights, was the chosen provision of Tokugawa Ieyasu before the Battle of Sekigahara.
Routes commerciales
- Buddhist monk trade routes — China → Japan (6th–7th century AD)
- Edo period commerce — Kyoto → Edo (Tokyo) (17th–19th century)
À travers les âges
- Nara period (710–794) Luxury ingredient reserved for the imperial court and aristocracy
- Kamakura period (1185–1333) Adopted by samurai as high-protein field ration
- Edo period (1603–1868) Miso soup becomes the foundation of everyday Japanese meals for all classes
- Modern era Global umami ingredient used in glazes, dressings, and fusion cuisine worldwide