Miso Day (Miso no Hi)

What Is Miso Day?

December 30 is "Miso Day." In 1982, the Japan Federation of Miso Manufacturers Cooperatives designated the 30th of every month as "Miso Day," because the 30th of the month (三十日) can be read "misoka." The day was created to encourage people to rediscover miso at a time when Westernized diets were reducing miso consumption.

The History and Varieties of Miso

Miso is Japan's traditional fermented seasoning made from soybeans, salt, and koji, with a history said to span over 1,300 years. Its flavor and color vary greatly by region:

• Shinshu miso (Nagano): A light-colored, medium-flavored miso made with rice koji - Japan's most widely produced type
• Hatcho miso (Aichi): A deep red, rich miso made with soybean koji, aged for two to three years
• Shiro miso (white miso, Kyoto): A sweet, white miso made with plenty of rice koji, used in zoni soup and Kyoto-style grilled dishes
• Sendai miso (Miyagi): A red miso made with rice koji, with high salt content and a robust flavor

What's in Miso

• Protein and amino acids: Soybean protein is broken down during fermentation, creating miso's umami
• Isoflavones: Soybean-derived compounds whose relationship to health is the subject of various studies
• Salt: Salt content varies by type, so it's worth paying attention to how much you use

A Bowl of Miso Soup to End the Year

Amid the year-end rush, a warm bowl of miso soup can warm you from the inside out. Miso soup made with the miso from your hometown or family recipe is, for many Japanese people, the very symbol of "the taste of home."