Fnhgroup3
Miso Soup Wikipedia Page Outline
History (written by Leah)
Miso and Status (The Eighth - Nineteenth Century)
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Crowther, Gillian. 2013. Eating Culture: An Anthropological Guide to Food. Toronto: University of Toronto Press, Print.
Weissner, Polly, and Wulf Schiefenhövel. 1996. Food and the Status Quest: An Interdisciplinary Perspective. Sandhills: Berghahn, Print.
Miso and Spirituality (The Eighth - Twelfth Century)
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Hosking, Richard. 1996. A Dictionary of Japanese Food: Ingredients & Culture. Rutland, VT: Charles E. Tuttle, Print.
Miso as a Wartime Food (The Twelfth - Seventeenth Century)
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Hosking, Richard. 1996. A Dictionary of Japanese Food: Ingredients & Culture. Rutland, VT: Charles E. Tuttle, Print.
Shurtleff, William, and Akiko Aoyagi. 1976. The Book of Miso. Soquel, CA: Autumn, Print.
Miso and the Economy (Seventeenth - Twentieth Century)
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Shurtleff, William, and Akiko Aoyagi. 1976. The Book of Miso. Soquel, CA: Autumn, Print.
Steinkraus, Keith H. 2004. "2. Industrialization of Japanese Miso Fermentation." Industrialization of Indigenous Fermented Foods. 2nd ed. 99-143. New York: M. Dekker, Print.
Miso in the Modern Day (1940’s - Modern Day)
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Farnworth, Edward R. 2008. "11. Miso; Production, Properties, and Benefits to Health." Handbook of Fermented Functional Foods. Second ed. 321-32. Boca Raton, FL: CRC, Taylor and Francis Group, Print.
Shurtleff, William, and Akiko Aoyagi. 1976. The Book of Miso. Soquel, CA: Autumn, Print.
Watanabe, Hiromitsu. 10 June 2013. "Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension." 91-103. US National Library of Medicine: Journal of Toxicological Pathology (n.d.): Web.
Health Benefits (written by Leah)
Health and Status
From a Noble Food to a Pharma Food
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Farnworth, Edward R. 2008. "11. Miso; Production, Properties, and Benefits to Health." Handbook of Fermented Functional Foods. Second ed. 321-32. Boca Raton, FL: CRC, Taylor and Francis Group, Print.
Shurtleff, William, and Akiko Aoyagi. 1976. The Book of Miso. Soquel, CA: Autumn, Print.
Watanabe, Hiromitsu. 10 June 2013. "Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension." 91-103. US National Library of Medicine: Journal of
Toxicological Pathology (n.d.): Web.
Wartime Attraction
A Caloric Filler
Radioprotective Qualities
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Hosking, Richard. 1996. A Dictionary of Japanese Food: Ingredients & Culture. Rutland, VT: Charles E. Tuttle, Print.
Shurtleff, William, and Akiko Aoyagi. 1976. The Book of Miso. Soquel, CA: Autumn, Print.
Watanabe, Hiromitsu. 10 June 2013. "Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension." 91-103. US National Library of Medicine: Journal of Toxicological Pathology (n.d.): Web.
Modern Medical Benefits
Miso as a Health-Food Staple
Miso as a Preventative Measure
Miso as a Beauty Food
Miso as a Cure
Sources:
Chuo-ku, Tsukiji. 2012. Miso. Tokyo: Japanese Miso Promotion Board, Print.
Farnworth, Edward R. 2008. "11. Miso; Production, Properties, and Benefits to Health." Handbook of Fermented Functional Foods. Second ed. 321-32. Boca Raton, FL: CRC, Taylor and Francis Group, Print.
Watanabe, Hiromitsu. 10 June 2013. "Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension." 91-103. US National Library of Medicine: Journal of Toxicological Pathology (n.d.): Web.
Nutritional Benefit/ Analysis (Lisa)
Nast, Conde. 2014. “Miso Nutrition Facts.” http://nutritiondata.self.com/facts/legumes-and-legume-products/4379/2 Web.
Anderson, James W, Pat Baird, Richard H Davis Jr, Stefanie Ferreri, Mary Knudtson, Ashra Koraym, Valerie Waters, Christine L Williams. “Health benefits of dietary fiber.” Nutrition Reviews 67.4 (April 2009): 188-205. Web. https://nutritionreviews.oxfordjournals.org/content/67/4/188.full
Cockayne, Sarah, Joy Adamson, Susan Lanham-New, Martin J. Shearer, Simon Gilbody, David J. Torgerson. “Vitamin K and the Prevention of Fractures”. Blood 109.6 (March 2007):m 2419-2423. Web.
Fermentation (Gillian)
Koji (aka Aspergillus Oryzae)
koji. 3rd ed. Oxford University Press, 2014. Web.
Kitamoto, Katsuhiko. "Cell Biology of the Koji Mold Aspergillus Oryzae." Bioscience, biotechnology, and biochemistry 79.6 (2015): 863. Web.
Miso Production
MATSUO, Masako. "Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso using a Mixture of Fermented Soybeans and Okara with Neurospora Intermedia." Journal of Nutritional Science and Vitaminology 52.3 (2006): 216-22. Web.
https://books.google.ca/books?hl=en&lr=&id=WfjPq9dfTuMC&oi=fnd&pg=PA99&dq=%22miso%22+%22fermentation%22+%22types&ots=IC3T-A2V4B&sig=KsppcGtLPC7rFShbxRt6L0H67fU#v=onepage&q=%22miso%22%20%22fermentation%22%20%22types&f=false -really good resource generally http://aem.asm.org.ezproxy.library.ubc.ca/content/9/6/515.full.pdf+html
Ideas for more research
-regulations in miso production
Types of Miso (Jen)
red salty rice miso (sekishoku-karakuchikei komemiso)
thin-coloured salty rice miso (tanshoku-karakuchikei komemiso)
weak salty rice miso (komeamamiso)
barley miso - soy beans AND barley (mugimiso)
soy miso (mamemiso)
Ohata, M., Tominaga, T., Dubourdieu, D., Kubota, K., & Sugawara, E. (2009). Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.Journal of Agricultural and Food Chemistry, 57(6), 2481-2485.
Sugawara, E., & Yonekura, Y. (1998). Comparison of aroma components in five types of miso. Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi, 45(5), 323-329.
Reiss, J. (1993). Miso from peas (pisum sativum) and beans (phaseolus vulgaris) of domestic origin. fermented foods from agricultural products in europe. II.Zeitschrift Für Ernährungswissenschaft, 32(3), 237-241.
Flavour factors (Jamie)
-umami
-kokumi
Ho, T. V., & Suzuki, H. (2013). Increase of “Umami” and “Kokumi” compounds in miso, fermented soybeans, by the addition of bacterial γ-glutamyltranspeptidase. International Journal of Food Studies, 2(1)
- Kokumi is a new Japanese taste concept which describes a certain type of mouthfeel the body detects through calcium channels on your tongue (which are also a fairly recent scientific discovery). Kokumi might be considered the sixth flavor, except your tongue doesn't perceive its taste. -Maruyama, Y., Yasuda, R., Kuroda, M., & Eto, Y. (2012). Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells. PLoS ONE, 7(4), e34489. http://doi.org/10.1371/journal.pone.0034489
savoury
- during heating, the degree of miso flavour is affected
Kumazawa, K., Kaneko, S., & Nishimura, O. (2013). Identification and characterization of volatile components causing the characteristic flavor in miso (japanese fermented soybean paste) and heat-processed miso products. Journal of Agricultural and Food Chemistry, 61(49), 11968.
Sugawara, E., & Yonekura, Y. (1998). Comparison of aroma components in five types of miso. Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi, 45(5), 323-329.
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