【history】
The origin of miso soup is said to date back to the Heian to Kamakura periods. At that time, it was consumed as ‘miso-yu,’ which was miso dissolved in hot water, and it was also valued as a portable meal for samurai.
From the Muromachi to Edo periods, miso production became more active, and miso became widely available on the dining tables of ordinary people. Miso soup with ingredients gradually became a staple of everyday meals.
Edo-period texts list ingredients such as tofu, green onions, taro, and nameko mushrooms—almost the same as those used today—showing that miso soup has long supported Japanese food culture.
In modern times, miso soup has become a beloved ‘taste of Japan‘ enjoyed not only as a home-cooked dish but also in inns’ breakfasts, set meal restaurants, and miso specialty shops, among various other settings.
【characteristic】
Miso soup has a very simple composition of dashi + miso + ingredients, yet the flavor can change infinitely depending on the type of dashi, the type of miso, and the combination of ingredients.
１．The Umami of Dashi Forms the Flavor Base
The type of dashi varies by region and family, including bonito, kelp, dried sardines,
flying fish, shiitake mushrooms, and more.
The aroma of the dashi determines the “depth” of the miso soup.
２．The Flavor Changes Greatly Depending on the Type of Miso
Red miso: Rich and full-bodied
White miso: Sweet and mild
Awase miso (mixed miso): Well-balanced and the most common for home use
Just the difference in miso can make the soup feel like an entirely different dish.
３．High Flexibility with Ingredients
Tofu, wakame seaweed, fried tofu, daikon radish, potatoes, nameko mushrooms, and
more
can be chosen according to the season or your mood.
４．’Homey Flavor’ You Never Get Tired of
Even with the same ingredients, the flavor changes depending on the amount of miso
and the strength of the dashi,
which makes every household have its own unique “home flavor.”
【category】
■Miso soup with tofu and wakame（The classic way in Japan）
It’s a simple and timeless everyday staple that will soothe your soul when you drink it with breakfast.
■Nameko Mushroom Miso Soup
It has a thick texture and goes well with both red and white miso.
■Pork miso soup
A hearty bowl filled with pork and root vegetables. Perfect for the cold season.
■Shijimi Miso Soup
The umami of the shellfish blends into the broth, resulting in a rich aroma.
It’s popular for breakfast or as a hangover remedy.
■Potato and onion miso soup
It has a sweet taste and is a popular combination with children.
■White miso soup
White miso soup has a charm with a ‘mildness’ and ‘sweetness’ that other misos cannot achieve.
■Red miso soup
Red miso has a slightly higher salt content than white miso.
As a result, it has a crisp flavor,
and a unique balance of being “rich yet with a crisp aftertaste.”
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
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