Let’s continue from last time. This is a continuation of the previous article.
It wasn’t until the Muromachi period that miso, in the form of miso soup as we know it today, became a part of people’s daily meals. Before that time, “miso soup” was eaten as a seasoning and protein source, leaving the grains of soybeans. It wasn’t until the Kamakura period that people realized that they could grind soybeans. By grinded into paste, Miso’s use as a seasoning has expanded.
And the foundation for the development of miso soup was established in the Muromachi period. It was during this time that not only miso soup, but most of the miso dishes that have been handed down to the present day are made. It is believed that miso made a great leap forward at this time.