ROOTS & TRADITIONS
Originally, miso was used as a salary for high-level bureaucrats. It was seen as a valuable commodity or luxurious item. Rather than being used as a seasoning, as it is today, it was eaten straight. It wasn’t until Buddhist monks brought suribachis mortars from China that miso was applied to the soup. Mortars were used to grind grain and allowed miso to be dissolved in water. Miso soup was not yet common but used as a field ration for soldiers during the Japanese civil wars.
During the Muromachi Period, the government incentivized the cultivation of soybean and millet. With the increased soy, miso soup gained in popularity and soon became part of the basic meal, often called “Ichi-ju-ichi-sai”, consisting of soup, pickles, a main and side dish. “This menu originally focused on simplicity and frugality, but in modern times, it has been gaining popularity as a balanced meal.”
In Japan, miso soup is often served with breakfast, lunch, and dinner. It is seen as a nourishing and healthy staple of the Japanese diet, known for being rich in vitamins and minerals, good for bones, improving digestion, and heart function. It is not intended to be eaten with a spoon, rather drunk from a bowl with both hands.
