On food and cooking the science and lore of the kitchen ( PDFDrive ) 948

chunky wheat-barley-soy miso, used to make savory sauces Hoisin sauce, ha-hsien chiang, made from the residue of soy-sauce making, mixed with wheat flour, sugar, vinegar, chilli pepper;

chunky wheat-barley-soy miso, used to make savory sauces

Hoisin sauce, ha-hsien chiang, made

from the residue of soy-sauce making, mixed with wheat flour, sugar, vinegar, chilli pepper; served with Peking duck and mu shu pork

Sweet wheat chiang, t’inmin chiang,

smooth, soft, brown; made from wheat flour formed into steamed buns or flat sheets, allowed to mold, then brined;

used as the base for Peking duck dipping sauce

Fermented soy pastes and soy sauce were carried by Buddhist monks to Japan, where sometime around 700 CE a new Japanese

name, miso — mi meaning flavor — was

given to distinctive Japanese versions of the paste These involved the use of a grain-based koji that provided sweetness, alcohol, finer

century, Japanese soy sauce was simply the excess fluid, or tamari, ladled from finished soybean miso By the 17th century, the now-standard formula of roasted cracked wheat and soybeans had been established for making the sauce, and the resulting product given a new name, shoyu Shoyu began to appear on western tables as an exotic and expensive item

by the 17th century

Miso Miso is used as a soup base, as a

seasoning for various dishes, in marinades, and as a medium for pickling vegetables There are dozens of different varieties

Miso is made by cooking a grain or legume

— usually rice, sometimes barley, sometimes soybean — and fermenting it in shallow trays with koji starter for several days to develop enzymes The resulting koji is then mixed

with ground cooked soybeans, salt (5–15%), and a dose of an earlier batch of miso (to