Miso soup, which has been on Japanese tables from 1200 years ago, is a traditional food and one of the Japanese cuisine main dishes. Japan, which is very spread out from north to south, has different climates and different agriculture in each region. Preferred tastes also differ by region. Therefore, Japanese miso are diverse and varied.
In cold regions, miso is rather salty. Miso is less salty in hot regions, and it is even rather sweet there. In Kyushu, with a relatively warm climate, sweet wheat miso has long been preferred and made. Wheat miso is also rich in dietary fiber, minerals, potassium, calcium and iron. Moreover, soybean, which is the main ingredient of miso, is endowed with high-quality protein, and its fermentation is said to improve the nutritional value of amino acids and vitamins.