This week we’re bringing you an ancient flavor of Japan, miso, paired with a staple of summer barbecues, corn on the cob. The salty miso perfectly complements the sweet corn, creating a unique pairing full of flavor and history. Before we start grilling, let’s take a minute to explore the roots of miso, a food that has sustained the Japanese for centuries.
In most cultures around the world today, miso is thought of as a seasoning. The fermented soybean paste has an extreme saltiness, and so most people use only a small amount to flavor their food. However, the Japanese see miso as much more than just a condiment. “It is a basic staple, a concentrated source of protein and other nutrients important enough to be thought of as a full-fledged food.”[1] Continue reading
AntiquityNOW 