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.

All labels observed (1)

Label Occurrences
Sendai miso canonical 1

How this entity was disambiguated

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 ⓘ
Sendai Domain ⓘ
isVariationOf rice miso ⓘ
locatedInTheAdministrativeTerritorialEntity Miyagi Prefecture ⓘ
Tohoku region ⓘ
linked to: Tohoku
mainIngredient rice koji ⓘ
salt ⓘ
soybeans ⓘ
namedAfter Sendai ⓘ
placeOfOrigin Sendai ⓘ
regionalSpecialtyOf Miyagi Prefecture ⓘ
Sendai ⓘ
saltinessComparedToWhiteMiso higher ⓘ
shelfLife several months when refrigerated ⓘ
storageRequirement refrigeration after opening ⓘ
typicalFermentationTime about 6 months or longer ⓘ
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 ⓘ

How these facts were elicited

Referenced by (1)

Full triples — surface form annotated when it differs from this entity's canonical label.

Sendai, Miyagi, Japan → famousFood → Sendai miso ⓘ