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- Miso abstract "Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin (麹菌), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng (豆酱).".
- Miso thumbnail Miso_sold_in_Tokyo_foodhall.jpg?width=300.
- Miso wikiPageExternalLink books?id=0pHBOjhq_P4C&printsec=frontcover.
- Miso wikiPageExternalLink books?id=qCMmXAp237cC&printsec=frontcover.
- Miso wikiPageExternalLink index.html.
- Miso wikiPageExternalLink 130.
- Miso wikiPageID "20889".
- Miso wikiPageRevisionID "603658004".
- Miso alanine "0.5".
- Miso alcohol "0".
- Miso arginine "0.784".
- Miso asparticAcid "1.171".
- Miso betacaroteneUg "52".
- Miso calciumMg "57".
- Miso carbs "26.47".
- Miso cholineMg "72.2".
- Miso cystine "0.0".
- Miso date "June 2011".
- Miso fat "6.01".
- Miso fiber "5.4".
- Miso folateUg "19".
- Miso glutamicAcid "1.915".
- Miso glycine "0.447".
- Miso hasPhotoCollection Miso.
- Miso histidine "0.243".
- Miso ironMg "2.49".
- Miso isoleucine "0.508".
- Miso kj "831".
- Miso leucine "0.82".
- Miso luteinUg "0".
- Miso lysine "0.478".
- Miso magnesiumMg "48".
- Miso manganeseMg "0.859".
- Miso methionine "0.129".
- Miso monofat "1.242".
- Miso name "Miso".
- Miso niacinMg "0.906".
- Miso pantothenicMg "0.337".
- Miso phenylalanine "0.486".
- Miso phosphorusMg "159".
- Miso polyfat "3.204".
- Miso potassiumMg "210".
- Miso proline "0.619".
- Miso protein "11.69".
- Miso reason "sentence appears incomplete".
- Miso riboflavinMg "0.233".
- Miso right "1".
- Miso satfat "1.139".
- Miso seleniumΜg "7".
- Miso serine "0.601".
- Miso sodiumMg "3728".
- Miso sourceUsda "1".
- Miso sugars "6.2".
- Miso thiaminMg "0.098".
- Miso threonine "0.479".
- Miso tryptophan "0.155".
- Miso tyrosine "0.352".
- Miso valine "0.547".
- Miso vitaUg "4".
- Miso vitb12Ug "0.08".
- Miso vitb6Mg "0.199".
- Miso vitcMg "0".
- Miso vitdIu "0".
- Miso viteMg "0.01".
- Miso vitkUg "29.3".
- Miso water "50".
- Miso zincMg "2.56".
- Miso subject Category:Fermented_foods.
- Miso subject Category:Japanese_condiments.
- Miso subject Category:Japanese_cuisine_terms.
- Miso subject Category:Soy_products.
- Miso subject Category:Umami_enhancers.
- Miso comment "Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin (麹菌), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple.".
- Miso label "Miso".
- Miso label "Miso".
- Miso label "Miso".
- Miso label "Miso".
- Miso label "Miso".
- Miso label "Miso".
- Miso label "Missô".
- Miso label "Мисо".
- Miso label "ميسو".
- Miso label "味噌".
- Miso label "味噌".
- Miso sameAs Miso.
- Miso sameAs Miso.
- Miso sameAs Miso.
- Miso sameAs Miso.
- Miso sameAs Miso.
- Miso sameAs Miso.
- Miso sameAs 味噌.
- Miso sameAs 미소_(음식).
- Miso sameAs Miso.
- Miso sameAs Missô.
- Miso sameAs m.057z_.
- Miso sameAs Q235169.
- Miso sameAs Q235169.
- Miso wasDerivedFrom Miso?oldid=603658004.
- Miso depiction Miso_sold_in_Tokyo_foodhall.jpg.
- Miso isPrimaryTopicOf Miso.