Japanese miso traces its origins back to the preservation techniques of the ancient Chinese. Before the time of refrigeration, the Chinese would commonly ferment foods to prevent spoilage. These fermented foods were known as jiang. The creation of soybean jiang resulted in both the fermented tofu paste that came to be known as miso in Japan, and the predecessor to modern soy sauce.
In Japan’s feudal days, miso was a common meal for the samurai warriors, who favored it for its quick and easy supply of vital nutrients. You can partake of the same nutrients today with our Issaquah sushi restaurant.