Talk:Miso
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The History section is poorly written and should be cleaned up. It reads like a parable or myth but is presented like fact. It has spelling errors (siege!) 24.175.26.71 06:16, 19 November 2005 (UTC)
Couple of clarifications about the changes I made.
Miso can be made with only soybeans and salt (plus koji of course). Although the most popular types are made with grains added.
According to the miso.or.jp site (only in the Japanese section) fermentation can take from 5 days up to 20 months. See link fermentation times(Japanese).
Barly miso is not considered the mildest that would rather be miso made with rice. The most salty one is said to be made only from soybean. But since it is hard to get precise information about it I deleted the section.
"Anything fermented for less than 12 months is considered low quality" is NPOV as it greatly depends on the ingredients used.
I correct some grammatical errors in the history section, but I didn't change the text substantially. I think it needs to be better organized, but I have to leave that to someone who understands miso better. --G Gordon Worley III 18:28, 8 Jun 2004 (UTC)
Contents |
[edit] Updated Page
Added much, but most of the original text was only moved to new positions, it could stand a few character references to Chinese and Korean as well now. One day I'll get the kōji and aspergillus oryzae going as well. Would be nice to get an image of miso being made in a kura as well. Schlüggell | Talk 19:08, 18 Mar 2005 (UTC)
[edit] Fungus not bacteria
The statement seems innacurrate and illogical: "Much like yogurt, miso contains live bacteria of a highly benefical nature, including vitamin B12"
-Miso contains fungus, not bacteria as far as I know
-Vitamin b12 is not a bacteria
Hence, The entire claim is invalid
[edit] Nutrition Facts?
I thought it has been now found that those are just B12 analogs, so don't say miso provides B12.
It's inaccurate, or at least hyperbole, to call this a "high protein" food. My package of Miso says it has <1g protein in a 10g serving. A more encyclopedic source, USDA, says Miso has 12g protein in 100g of Miso. This is if you eat it straight. Watered down in soup, the protein is minimal. By contrast, Parmesan cheese (& beef jerky) have 40g/100g, pumpkin seeds (& braised veel, lamb, beef, fried chicken), have over 30g/100g, peanuts have 26g/100g. Unless someone convinces me otherwise in this talk page, I'll eventually change the main article, but I didn't want to change such key wording in the opening paragraph without warning.
USDA database also confirms zero B12.
It seems food articles should have a standard link to a nutritional database, so we don't have to clutter up the article with too much about the nutrients.
[edit] Separate paragraph on how miso is made?
The short description of the process of making miso is vague, especially refering to the mould inoculations. a separate paragraph covering the process could be more appropriate.
[edit] Broken Link
The link to http://www.clearspring.co.uk/pages/site/products/miso/info3.htm (in section Miso nutrition) seems broken. Also, the "Dengaku" wiki link does not point to an article about "charcoal-grilled miso covered tofu", rather this article is about "rustic Japanese harvest celebrations". Aragorn2 23:42, 13 September 2006 (UTC) →
[edit] Article cleanup, rewrite
I think miso is more important to japanese cuisine than sushi, albeit a bit less famous as an export. The sparcity of the miso soup article and this one shocked me, so I am working on rewriting them. I do not claim to be an expert on miso, but I am learning what I can to work on it. Some notes for this article:
- Miso is central to a huge number of japanese dishes, not just soup. The article touches on this but doesn't go into detail. I am adding more about pickles and candies, anyone know more?
- Pickles made with miso aren't tsukemono, those are salt pickles. Soy miso pickles are misozuke, and nukamiso pickles are (i think) nukamono but I am not sure on that.
- Although rice, barley, and other ingredients are common miso additives, soy miso is #1. The article doesn't stress that, I think. I added a side note, but is that enough and does it sound forced?
- Organisation is really poor right now. I will try to fix that when I get back to editing the article, since I introduced some of the problems.
- More info on nutrition and history would be great. Miso has a big cultural importance to Japan! Can someone add more about that than I know?
- Info on how miso is made would rock.
- Anything else?
I'd love to get this up past start-class :P
PS: I have no idea if this is taboo or not, but I am upgrading the article to high-importance. If I am overstepping a boundary please let me know on my talk-page, I have no idea what I am allowed to do. However, I would say that most foreigners recognise miso immediately as a japanese food and know it is a big part of japanese cuisine. It's certainly not to the level of sushi, but I'd say it definitely "contributes a depth of knowledge to the encyclopedia [and has] had a large impact in Japan, and had some impact outside Japan." --Erk 18:20, 10 November 2006 (UTC)
