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Miso's origins can be traced to China as far back as the 3rd century, BC. A seasoning called Hisio was created by fermenting a mixture of soybeans, wheat, alcohol, salt and other ingredients. Miso was introduced to Japan in the 7th century, and it became a necessary part of the samurai diet. Since that time, with the widespread cultivation of rice, miso has become a staple food for Japanese people.