What is natto? What is miso?

Natto originated in China. Natto is similar to fermented beans and strange beans in China. The ancient book (and the three talents of Han Dynasty) records: "Natto has existed in China since Qin and Han Dynasties." Natto originated from Douchi in China. According to the book "Food Culture and Fresh Market" (10/page), these two kinds of natto are related to China. Salted natto, in particular, was introduced to Japan by Zen monks in Nara and Heian. Japan once called natto "black bean", and there were also "black beans" in the wooden slips unearthed in Pingchengjing. It's the same as the lobster sauce eaten by modern people in China. Douchi is made in monasteries and stored in jars or barrels, so Japanese people call it "Tangnatto" or "Salted Natto", which is used as nutritious food and seasoning in Japan, while China people use frying or steaming as seasoning.

After natto was introduced into Japan, it was developed according to the local conditions in Japan, such as using soy sauce instead of douchi in Japan, or using soy sauce instead of douchi. And with the spread of Zen monks from China to Japanese temples, natto was first developed in temples. For example, the natto in Dalong Temple, Dade Temple, Yixiu Nato, Binming Nato in Dafu Temple and Baqiao Nato in Wuzhen Temple have all become famous specialties of local temples.

Japanese people like to eat natto. They mainly eat salted natto and brush natto. Kansai people like the former and Kanto people like the latter. Because of the different fermentation methods, there is a kind of sticky silk in drawn natto, which is salt-free.

Miso is made of lobster sauce (soybean), which is mainly mushy. It is a condiment and also used as soup.

Miso is a condiment, which is popular in Japan because of its rich nutrition and unique taste. Miso originated in China or western Thailand, and it is very similar to bean paste, soy sauce and lobster sauce. Some say it was spread to Japan by monk Xuanzang in the Tang Dynasty, and some say it was spread to Japan through the Korean Peninsula. At present, Japanese miso is mainly divided into three categories: rice miso and wheat miso, which are made by steaming rice and wheat and mixing them with steamed soybeans and salt. Bean miso is made by directly growing mold on steamed soybeans. Due to different regions, the proportion and color of soybean, rice and wheat are also different, which constitutes a variety of local flavor. Each kind of miso has its own characteristics. The umami flavor (amino acid) and sweet flavor (sugar) produced by enzymatic hydrolysis of soybean, rice and wheat are fully integrated with the salty flavor added in the production process, and the aroma produced by fermentation of yeast, lactic acid bacteria, acid, ester and alcohol. Make the miso taste more mellow, fragrant and appetizing. In Japan, miso is mainly eaten in the form of miso soup. In addition, adding seasonings such as miso, sugar and vinegar when steaming fish, meat and vegetables can make the dishes more delicious and healthy. It is said that the longevity of Japanese people is related to frequent consumption of miso. Miso contains more nutrients, such as protein, fat, sugar, iron, calcium, zinc, vitamin B 1, B2 and nicotinic acid. Professor Hiroshi Ito of Hiroshima University in Japan and others have proved through animal experiments that eating miso often can prevent liver cancer, stomach cancer, colorectal cancer and other diseases. In addition, it can also inhibit or reduce cholesterol in blood, inhibit the accumulation of fat in the body, improve constipation, and prevent hypertension and diabetes. Japanese people's love for miso can be said to be infatuated. Without miso, the flavor of Japanese food would be inferior. For example, the annual sales of Japanese noodles (including restaurant meals and instant noodles) exceed 654.38+000 billion, of which 50% are miso. There are condiments from all over the world in Japanese condiment market, but miso is indispensable for Japanese people. With the increasingly obvious global economic integration, the food culture exchange between China and Japan has deepened, and Japanese miso has gradually entered China. Some famous Japanese food manufacturers have established joint ventures in China to produce miso products, such as Japan's Shengu Brewed Food Co., Ltd. and China's Hangzhou MSG Factory's Xihu Shengu Brewed Food Co., Ltd. Maruzai Co., Ltd. has long sent many experts in miso manufacturing to conduct technical guidance and development in Hangzhou, China. Hotels and restaurants in some big cities in China use miso to cook delicious dishes, and some food factories in China also use miso to produce various foods and condiments. In China, miso is more and more accepted by people.