Editing Miso (section)

==History==
[[File:NGO 南 さん天 20240324 183510.jpg|thumb|[[Miso soup]] with clams]]
The origin of miso of Japan is not completely clear. 
*[[Grain]] and [[Fish (food)|fish]] misos had been manufactured in Japan since the [[Neolithic era]] ([[Jōmon period]], 14,000–300 BC).<ref>{{cite web|url=http://www.yamajirushi.co.jp/misohanashi/hana2re4.htm |title=お味噌の歴史 (The History of Miso) |publisher=Yamajirushi Jyozo |language=ja |access-date=2013-11-20}}</ref> These are called {{lang|ja-Latn|jōmon miso}} and are similar to the early fish- and soy-based sauces produced throughout East Asia.
*This miso predecessor originated in China during the third century BC. {{Nihongo|''Hishio''|[[:ja:醤|醤]]}} and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD.<ref>{{cite book|url=https://books.google.com/books?id=ahgFlXnDZ54C&pg=PA627|title=History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009)|page=627 |last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi |publisher=Soyinfo Center |year=2009 |isbn=978-1-928914-22-8}}</ref><ref>{{cite book|url=https://archive.org/details/beanshistory0000alba|url-access=registration|page=[https://archive.org/details/beanshistory0000alba/page/216 216]|title=Beans: a history |first=Ken |last=Albala |publisher=Berg Publishers|year= 2007 |isbn=978-1-84520-430-3}}</ref> This fermented food was called ''[[Douchi|shi]]'' ({{lang-zh|c=[[wikt:豉|豉]]|p=Shì
}}). The beginning of the current origin of miso is {{lang|ja-Latn|mishō}} or {{lang|ja-Latn|mishou}} ({{lang|ja|[[wikt:未醤|未醤]]}}) in the [[Nara period]] (710–794);<ref name="Panasonic">{{Cite web |date=2018-03-07 |title=Open innovation of Marukome and Panasonic to create "New Miso Life" |url=https://gccatapult.panasonic.com/en/stories/story05.php |access-date=2022-05-18 |publisher=Naoaki Yamamoto |website=Panasonic.com |language=en-US }}</ref><ref name="Abokichi">{{Cite web |date=2017-03-02 |title=The origin of miso
|url=https://www.abokichi.com/blogs/news/miso-2-the-history-of-miso |access-date=2022-05-18 |publisher=Yumi Miyamoto |website=Abokichi.com |language=en-US }}</ref> with {{lang|ja-Latn|hishio}} still meaning beans. It is believed that the word changed to ''Misho'' and then ''Miso''.<ref name="Panasonic"/><ref name="Abokichi"/>

In the [[Kamakura period]] (1185–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. Until the [[Muromachi period]] (1337 to 1573), miso was made without grinding the soybeans, somewhat like {{lang|ja-Latn|[[nattō]]}}. In the Muromachi era, [[Bhikkhu|Buddhist monks]] discovered that soybeans could be ground into a paste, spawning new methods using miso to flavor other foods. In medieval times, the word {{lang|ja-Latn|temaemiso}}, meaning homemade miso, appeared. Miso production is relatively simple, so homemade versions spread throughout Japan. Miso was used as military provisions during the [[Sengoku period]], and making miso was an important economic activity for {{lang|ja-Latn|[[daimyōs]]}} of that era.

During the [[Edo period]] (1603–1868), miso was also called {{lang|ja-Latn|hishio}} ({{lang|ja|醤}}) and {{lang|ja-Latn|kuki}} ({{lang|ja|豆支}})<ref>{{Cite web|last=khintan|date=2020-12-02|title=All About Miso & Miso Soup Recipe|url=https://www.indoindians.com/all-about-miso-miso-soup-recipe/|access-date=2021-06-15|website=Indoindians.com|language=en-US}}</ref><ref>{{Cite web|last=Writers|first=YABAI|title=Everything You Need to Know About Miso Paste {{!}} YABAI - The Modern, Vibrant Face of Japan|url=http://yabai.com/p/2160|access-date=2021-06-15|website=YABAI|date=16 May 2017 }}</ref><!-- I don't know the veracity of the following statement (see talk page): The written [[Grapheme|character]] for ''hishio'' in some Chinese dialects is the same as that for horse. ~~~~ //--> and various types of miso that fit with each local climate and culture emerged throughout Japan.

Today, miso is produced industrially in large quantities, and traditional homemade miso has become a rarity. In recent years, many new types of miso have appeared, including ones with added soup stocks or calcium, made with beans other than soy, or having reduced salt for health, among other varieties available.

<gallery mode="packed" widths="160px" heights="160px">
味噌蔵作業風景.JPG|Recreation of miso fermentation process
６尺桶.JPG|Six ''[[Shaku (unit)|shaku]]'' fermentation barrel, 1839
Hatcho-Miso-Kakukyu-8.jpg|Miso packed for transport. [[Meiji period]], 1910
</gallery>