About: 味噌     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : wikidata:Q2095, within Data Space : dbpedia-live.openlinksw.com associated with source document(s)
QRcode icon
http://dbpedia-live.openlinksw.com/describe/?url=http%3A%2F%2Fdbpedia.org%2Fresource%2FMiso

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

AttributesValues
rdf:type
thumbnail
sameAs
foaf:isPrimaryTopicOf
foaf:name
  • Miso
  • Miso (味噌)
rdfs:comment
  • Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
rdfs:label
  • Miso
has abstract
  • Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.
alias
  • Soybean paste
country
region
Link to the Wikipage edit URL
Link from a Wikipage to an external page
extraction datetime
Link to the Wikipage history URL
Wikipage page ID
page length (characters) of wiki page
Wikipage modification datetime
Wiki page out degree
Wikipage revision ID
Faceted Search & Find service v1.17_git39 as of Aug 10 2019


Alternative Linked Data Documents: iSPARQL | ODE     Content Formats:       RDF       ODATA       Microdata      About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 08.03.3315 as of Feb 10 2020, on Linux (x86_64-generic-linux-glibc25), Single-Server Edition (61 GB total memory)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2020 OpenLink Software