wpo_wcnlpc domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/dutchwasabi.nl/staging.dutchwasabi.nl/wp-includes/functions.php on line 6131The history of miso is somewhat vague and, like many delicacies, there are several possibilities. One theory states that it originated in ancient China and was brought to Japan by Buddhist monks around the 6th century. Hishio\/sho, the predecessor of miso, it was a fermented food product possibly dating back to the 11th century BC.<\/span><\/p>\n <\/span><\/p>\n Hishio was made from pounded wild animals or fish mixed with salt, alcohol and koji, which was then fermented in jars for more than 100 days. Shi\/Kuki would also be made around this period. This was made from soybeans or grains and salt. The fermentation process allowed long-term storage of precious food, which was necessary for hunter-gatherer and early agricultural society.<\/span><\/p>\n <\/span><\/p>\n Another theory is that a precursor to miso existed in Japan as early as the Yayoi period 300 BC to 300 AD. There is evidence of a culture of salting and fermenting foods, such as wild animals, fish and grains. Since Japan has a temperate climate, it is likely that fermentation culture existed before the Chinese introduced Hishio.<\/span><\/p>\n <\/span><\/p>\n Regardless of its origin, the first written record of this fermented product was in the \u2018Taih\u014d Ritsuryo\u2019 and noted it as Misho, literally \u201cnot yet Hishio\/Sho. This term did not exist in China. It is believed that the Japanese produced their own version of Hishio\/Sho, which evolved over time into \u201dMiso.\u201c<\/span><\/p>\n <\/span><\/p>\n The miso eaten during the Heian era was made by salting and drying soybeans. Easy to pick up with chopsticks, it was consumed in small quantities as a flavoring for steamed vegetables or fish, eaten with rice, or as a salty snack with sake. It was also used for medicinal purposes.<\/span><\/p>\n <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t In the Kamakura period (1185-1333), miso underwent a radical change when Zen monks studying in China brought the mortar and pestle. The monks ground the grainy miso in the mortar and dissolved the paste in hot water to make miso soup.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t Auteur: Charlotte Hamilton (Charlottes Foodweb) De geschiedenis van miso De geschiedenis van miso is enigszins vaag en net zoals veel<\/p>","protected":false},"author":2,"featured_media":4087,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[328],"tags":[],"class_list":["post-4066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-info"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/4066","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/comments?post=4066"}],"version-history":[{"count":23,"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/4066\/revisions"}],"predecessor-version":[{"id":9044,"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/posts\/4066\/revisions\/9044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media\/4087"}],"wp:attachment":[{"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/media?parent=4066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/categories?post=4066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.dutchwasabi.nl\/en\/wp-json\/wp\/v2\/tags?post=4066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}The birth of miso soup<\/h2>\t\t\t\t<\/div>\n\t\t\t\t