Miso Day (Miso no Hi)
Food DaysWhat Is Miso Day?
December 30 is "Miso Day." The National Miso Industry Cooperative Association designates the 30th of every month as "Miso Day," based on the wordplay "miso" sounding like "30" (san-ju). December 30, coming at the very end of the year, holds special significance. This day is an opportunity to reflect on miso's culture and health benefits at a key turning point of the year, and to spread the appeal of fermented foods.
The History and Varieties of Miso
Miso is Japan's traditional fermented seasoning made from soybeans, salt, and koji, with a history spanning 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
Health Benefits of Miso
- Isoflavones: Plant compounds derived from soybeans that mimic female hormones, studied for their potential to ease osteoporosis and menopausal symptoms
- Enzymes and lactic acid bacteria: Help balance gut flora and boost immunity
- GABA (gamma-aminobutyric acid): Believed to help lower blood pressure and reduce stress
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."