Miso

is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.
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See also systems analysis.MISO redirects here, for the data line see Serial Peripheral Interface Bus.System analysis is the branch of electrical engineering that characterizes electrical systems and their properties. Although many of the methods of system analysis can be applied to non-electrical systems, it is a subject often studied by electrical engineers because it has direct relevance to many other areas of their discipline, most notably signal processing and communication systems.
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Le est un aliment japonais traditionnel qui se présente sous forme de pâte fermentée, à haute teneur en protéines, de goût très prononcé et très salé. Les techniques de fabrication du miso ont été importées de Chine il y a plus de 1300 ans. Il peut être de couleur beige ou jaune pâle à brun chocolat foncé et sa texture ressemble à celle d'un beurre de noix (arachide ou amandes, par exemple).
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Miso (みそ auch: 味噌) ist eine japanische Paste, die hauptsächlich aus Sojabohnen mit veränderlichen Anteilen von Reis, Gerste oder anderem Getreide besteht. Zur Herstellung wird eine Mischung aus gekochten Sojabohnen und gekochtem Reis oder gekochter Gerste in Fässern über sechs bis achtzehn Monate vergoren. Diese Herstellung stammt vermutlich ursprünglich aus dem Kaiserreich China.
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Il miso è un condimento derivato dai semi della soia gialla, di origine giapponese, cui spesso vengono aggiunti altri cereali come orzo (Mugi Miso) o riso (Kome Miso). Il miso di sola soia è detto Hacho miso. È diffuso in tutto l'estremo oriente, maggiormente in Giappone.
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é uma tradicional comida da culinária japonesa feita a partir da fermentação de arroz, cevada e soja com sal. O resultado é uma pasta usada principalmente para fazer a sopa de miso ou , dissolvido em água quente, misturado com alguns vegetais e legumes.
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