Miso - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Global Miso Market 2018-2022 (Technical report). Research and Markets. 27 March 2018. IRTNTR21132. Retrieved 20 September 2018. ^ "お味噌の歴史 (The History of Miso)" (in Japanese). Yamajirushi Jyozo. Retrieved 2013-11-20. ^ Shurtleff, William; Aoyagi, Akiko (2009). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009). Soyinfo Center. p. 627. ISBN 978-1-928914-22-8. ^ Albala, Ken (2007). Beans: a history. Berg Publishers. p. 216. ISBN 978-1-84520-430-3. ^ Jump up to: a b "Open innovation of Marukome and Panasonic to create "New Miso Life"". Panasonic.com. Naoaki Yamamoto. 2018-03-07. Retrieved 2022-05-18. ^ Jump up to: a b "The origin of miso". Abokichi.com. Yumi Miyamoto. 2017-03-02. Retrieved 2022-05-18. ^ khintan (2020-12-02). "All About Miso & Miso Soup Recipe". Indoindians.com. Retrieved 2021-06-15. ^ Writers, YABAI. "Everything You Need to Know About Miso Paste | YABAI - The Modern, Vibrant Face of Japan". YABAI. Retrieved 2021-06-15. ^ "Recipes for Hatcho Miso". NaturalImport.com. Archived from the original on 8 September 2015. Retrieved 15 August 2015. ^ Jump up to: a b c d Steinkraus, Keith (2004). Industrialization of Indigenous Fermented Foods, Revised and Expanded. CRC Press. pp. 99–142. ^ Inoue, Yutaka (2016). "Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)". Food Chemistry. 213: 521–528. doi:10.1016/j.foodchem.2016.06.106. PMID 27451212. ^ Davidson, Jaine, Alan, Tom (2014). "miso" The Oxford Companion to Food (3 ed.). Oxford University Press. ISBN 9780199677337. ^ Steinkraus, Keith H., ed. (1989). Industrialization of indigenous fermented foods. New York: M. Dekker. pp. 99–112. ISBN 978-0824780746. ^ Jump up to: a b Robinson, Richard K. (2000). Encyclopedia of Food Microbiology, Volumes 1–3. Elsevier. pp. 66, 67. ^ Davidson, Jaine, Alan, Tom (2014). "koji" The Oxford Companion to Food (3 ed.). Oxford University Press. ISBN 9780199677337. ^ "amylolytic, adj". OED Online. Oxford University Press. Retrieved 12 March 2016. ^ Shurtleff, William; Aoyagi, Akiko (2001). The book of miso. savory, high-protein seasoning ([Second edition]. ed.). Berkeley: Ten speed press. pp. 232–237. ISBN 978-1580083362. ^ Shurtleff, William; Aoyagi, Akiko (2001). The book of miso: savory, high-protein seasoning. Soyinfo Center. p. 48. ISBN 978-1-58008-336-2. ^ "Misozuke Recipe (Japanese miso pickle)". Whats4eats.com. Brad Harvey. 26 July 2008. Retrieved 2013-11-20. ^ "Vitamin B12". The Vegetarian Society. The Vegetarian Society of the United Kingdom Limited. Archived from the original on August 22, 2008. Retrieved December 28, 2010. ^ Ehrlich, Steven D. (2011-05-24). "Lactobacillus acidophilus". University of Maryland Medical Center (UMMC). Retrieved 2013-11-20. ^ Ito, Koji (2020-08-31). "Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate". Environmental Health and Preventive Medicine. 25 (1): 45. doi:10.1186/s12199-020-00883-4. ISSN 1347-4715. PMC 7461326. PMID 32867671. ^ Kondo, Hiroaki; Sakuyama Tomari, Hiroe; Yamakawa, Shoko; Kitagawa, Manabu; Yamada, Minami; Itou, Seiki; Yamamoto, Tetsuro; Uehara, Yoshio (November 2019). "Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension". Hypertension Research. 42 (11): 1757–1767. doi:10.1038/s41440-019-0304-9. ISSN 1348-4214. PMC 8076009. PMID 31371810. ^ Du, Dong Dong; Yoshinaga, Mariko; Sonoda, Masaru; Kawakubo, Kiyoshi; Uehara, Yoshio (2014). "Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats". Clinical and Experimental Hypertension. 36 (5): 359–366. doi:10.3109/10641963.2013.827702. ISSN 1525-6006. PMID 24047246. S2CID 207516579.