The History of Miso

Open a tub of miso and breathe in—it’s earthy, nutty, and just a little funky. That aroma carries more than flavor; it carries history. Miso has a history as rich and layered as the paste itself, stretching back over a thousand years and still shaping how people in Japan eat today.

So, where does miso come from? Most scholars trace its origins to fermented pastes like hishio (醤), brought to Japan from China by Buddhist monks in the 6th or 7th century. This evolved into what the Japanese called mishō (未醤)—a term that eventually became “miso.”

During the Heian period (794–1185), miso was a luxury, used sparingly as a condiment and even offered as payment to nobles. It wasn’t until the Kamakura period(1185 to 1333 AD) that the availability and popularity of miso got going. Thanks to the adoption of mortars to grind miso into a smoother paste, cooks could dissolve miso into water more easily, giving rise to miso soup, a staple for the samurai and, soon, everyone else. 

By the Sengoku period (1467–1603), miso was battlefield fare—compact, high-protein, and long-lasting. It became essential fuel for soldiers, cementing its place as a staple of the Japanese diet. As miso increasingly became a daily necessity during the Edo period(1603 to 1868 AD), production spread throughout Japan. Regional styles of miso blossomed—from bold, salty Sendai miso to the light, mellow varieties from Shinshu.

Whether simmered into soup, used to marinate fish, or folded into desserts, miso in Japan continues to adapt and evolve as it has for the past 1300 years. With its bold, savory depth and unmistakable umami, miso remains a cornerstone of Japanese flavor—a delicious reminder of the past in every dish. For both classic and creative ways to use miso in your cooking, check out our Guide to Using Miso.