A traditional Japanese fermented condiment primarily made from steamed soybeans, salt, and a type of mold known as koji, which breaks down the soybean proteins, resulting in a thick paste used to enhance the flavor of various dishes.
A staple ingredient in Japanese cuisine, known for its distinctive salty and umami flavor, used in soups, marinades, and dressings, originating from ancient practices influenced by continental techniques.
A versatile paste that can vary in flavor and color based on the grains used in its production, including varieties made from wheat, rice, or other legumes, contributing both taste and nutritional value to meals.
A component often associated with prized elements in Japanese cooking, such as when pairs with other ingredients to create a rich umami backdrop in both traditional and modern dishes.
Example:
この電子辞書は携帯しやすいところが味噌です。
The organ responsible for processing sensory information, controlling motor functions, and facilitating cognitive processes in living organisms.
The central component of the nervous system, housing neurons and facilitating communication between different parts of the body.
The seat of thought, emotion, and memory, often associated with intelligence and decision-making capabilities.
A colloquial term referring to the mental capacity or intellect of an individual.
Example:
もう少し脳みそをしぼって考えろ。
A traditional Japanese soup made by dissolving miso paste in dashi (a broth), often containing various ingredients such as vegetables, tofu, and seaweed, typically served as a staple in Japanese meals.
A flavorful broth characterized by the use of fermented soybean paste, which enhances its taste, and can include a variety of additional ingredients, making it a versatile and comforting dish in Japanese cuisine.
Example:
この味噌汁は熱くて飲めないよ。
The act of boasting about one's own accomplishments or qualities, often in a way that may be perceived as excessive or unwarranted.
A tendency to highlight one's personal strengths or successes, particularly in discussions that may involve comparisons to others.
The behavior of praising oneself, typically reflecting a sense of pride that may border on arrogance, often used in contexts where humility would be expected.
The practice of celebrating one's own skills or achievements, usually in a manner that is self-serving and can evoke skepticism or criticism from others.
The residue that remains after the process of making miso, consisting of the solid remnants that are separated from the liquid.
The leftover material from fermented soybeans used in miso production, often rich in flavor and nutrients, and can be used in various dishes.
The byproduct of miso fermentation, typically characterized by a thick, pasty texture, which can be utilized for cooking or as an ingredient in certain recipes.
A type of byproduct derived from miso production, often regarded for its culinary uses and nutritional benefits, typically found in home or artisanal kitchens.