Deleng sumberé Miso


{{Infobox food|name=''Miso'' (味噌)|served=|similar_dish=|glycemic_index=|carbohydrate=|fat=|protein=|calories=|serving_size=|variations=|minor_ingredient=|main_ingredient=[[fermentation (food)|fermented]]  [[Soybean]], with salt and koji (''[[Aspergillus oryzae]]'')|course=|image=Miso 001.jpg|type=|maxtime=|mintime=|year=|creator=<!-- or | creators = -->|national_cuisine=|region=|country=[[Japanese cuisine|Japanese]]|alternate_name=Soybean paste|caption=''Miso''|other=}}
[[Barkas:CodazziMisoKioke1.jpg|ka|jmpl|237x237px| <nowiki><i id="mwCg">Tong</i></nowiki> tong <nowiki><i id="mwCg">miso</i></nowiki>]]
{{Infobox nutritional value|name=Miso|cystine=0 g|vitK_ug=29.3|satfat=1.139|monofat=1.242|polyfat=3.204|tryptophan=0.155 g|threonine=0.479 g|isoleucine=0.508 g|leucine=0.82 g|lysine=0.478 g|methionine=0.129 g|phenylalanine=0.486 g|vitE_mg=0.01|tyrosine=0.352 g|valine=0.547 g|arginine=0.784 g|histidine=0.243 g|alanine=0.5 g|aspartic acid=1.171 g|glutamic acid=1.915 g|glycine=0.447 g|proline=0.619 g|serine=0.601 g|alcohol=0|vitD_iu=0|lutein_ug=0|water=50|sodium_mg=3728|kJ=831|protein=11.69|fat=6.01|carbs=26.47|fiber=5.4|sugars=6.2|calcium_mg=57|iron_mg=2.49|magnesium_mg=48|phosphorus_mg=159|potassium_mg=210|zinc_mg=2.56|betacarotene_ug=52|manganese_mg=0.859|vitC_mg=0|thiamin_mg=0.098|riboflavin_mg=0.233|niacin_mg=0.906|pantothenic_mg=0.337|vitB6_mg=0.199|folate_ug=19|choline_mg=72.2|vitB12_ug=0.08|vitA_ug=4|source_usda=1}}Saiki, miso diproduksi kanthi industri kanthi jumlah akeh, lan miso gawean tradisional wis dadi langka. Ing taun-taun pungkasan, akeh jinis miso anyar sing muncul, kalebu stok sup utawa kalsium sing ditambahake, utawa digawe karo kacang buncis kajaba kedelai, utawa nyuda uyah kanggo kesehatan, ing antarane macem-macem jinis liyane.

Bahan-bahan sing digunakake kanggo ngasilake miso bisa uga kalebu campuran [[Dhelé|kedele]], [[Jawawut|gandum]], [[Pantun|beras]], [[Gandum|soba]], [[Gedang|millet]], [[Rye|gandum]], [[gandum]], wiji [[Hemp|rami]], lan [[cycad]], lan liya-liyane. Akhir-akhir iki, prodhusèn ing negara liya sing uga dipunwiwiti sade miso digawe saka [[Chickpea|chickpeas]], [[jagung]], [[Kacang Azuki|kacang buncis azuki]], [[Bayem|amaranth]], lan [[quinoa]] . Wektu fermentasi udakara limang dina nganti pirang-pirang taun. Macem-macem jinis miso Jepang angel diklasifikasikake, nanging umume ditindakake kanthi jinis butir, warna, rasa, lan latar mburi.


[[Kategori:Bahan pangan Jepang]]
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