Sendai miso
E913633
Sendai miso is a traditional, dark, and richly flavored fermented soybean paste from Sendai in Miyagi Prefecture, widely used in Japanese cuisine for soups, marinades, and seasonings.
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
Japanese condiment
ⓘ
fermented food ⓘ miso ⓘ |
| commonlySoldAs |
plastic pouches
ⓘ
tubs ⓘ |
| contains |
B vitamins
ⓘ
dietary fiber ⓘ probiotic microorganisms ⓘ protein ⓘ salt ⓘ |
| countryOfOrigin | Japan ⓘ |
| fermentationProcess |
lactic acid fermentation
ⓘ
yeast fermentation ⓘ |
| hasColor | dark brown ⓘ |
| hasFlavor |
rich
ⓘ
salty ⓘ umami ⓘ |
| hasTexture |
coarse
ⓘ
thick paste ⓘ |
| hasType | red miso ⓘ |
| historicalAssociation |
Date clan
NERFINISHED
ⓘ
Sendai Domain NERFINISHED ⓘ |
| isVariationOf | rice miso ⓘ |
| locatedInTheAdministrativeTerritorialEntity |
Miyagi Prefecture
NERFINISHED
ⓘ
Tohoku region NERFINISHED ⓘ |
| mainIngredient |
rice koji
ⓘ
salt ⓘ soybeans ⓘ |
| namedAfter | Sendai NERFINISHED ⓘ |
| placeOfOrigin | Sendai NERFINISHED ⓘ |
| regionalSpecialtyOf |
Miyagi Prefecture
NERFINISHED
ⓘ
Sendai NERFINISHED ⓘ |
| saltinessComparedToWhiteMiso | higher ⓘ |
| shelfLife | several months when refrigerated ⓘ |
| storageRequirement | refrigeration after opening ⓘ |
| typicalFermentationTime | about 6 months or longer GENERATED ⓘ |
| typicalUseContext |
home cooking
ⓘ
restaurant cooking ⓘ |
| umamiComparedToWhiteMiso | stronger ⓘ |
| usedAs |
base for soup broth
ⓘ
flavoring for hot pots ⓘ glaze for grilled dishes ⓘ |
| usedFor |
grilled fish marinades
ⓘ
marinades ⓘ miso soup ⓘ pickling vegetables ⓘ seasoning for stews ⓘ |
| usedInCuisine | Japanese cuisine NERFINISHED ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.