Miso through the ages

The method for making miso（味噌） is believed to have originated from the application of a fermented spice made from ground fish, meat and salt, and a type of fermented soybeans and millet that were brought to Japan from China or the Korean Peninsula in the 7th century. Over the following centuries, the methods for making miso were refined and enhanced, creating a broad spectrum of styles and tastes, a process which still continues today.

The Heian period ( 8th ~ 12th century ) : Only for society's elite.
During the Heian（平安） period, miso was a delicacy eaten only by the nobility and monks; it was strictly off limits to the commoner. It was also given as a gift or provided as wages for society's elite. Rather than used as a seasoning as is common today, during this period miso was spread deirctly on food or eaten straight.

The Kamakura and Muromachi（室町） periods ( 12th ~ 16th century ) : A samurai staple.
Soup made from mashed miso soybeans became a staple for the Kamakura（鎌倉） samurai during this era. Later, miso soup found its way into the diets of the common people as farmers began making their own homemade miso.

The Warring States period ( 15th ~ 16th century ) : The ingredient to victory.
During these hundred years of civil war, the calories in rice and the nutrients in miso played an important role in securing victory on the battlefield. As a result, the benefits of the precious paste came to be held in even greater esteen and efforts were made to improve the fermenting process.

The Edo period ( 17th ~ 19th century ) : The thrifty delicacy.
The importance of miso increased even more during this period, especially after the shogunnate issued a "thrift ordinance" urging samurai and townsfolk alike to embrace frugal lifestyles and eating habits. As a wealthy merchant class also began to emerge at this time, however, demand for high-grade miso also rose, spurring development of increasingly sophisticated recipes and products. The dual trends towards frugality and luxury further boosted demand for the product, and miso shops in the big cities of Edo (江戸：former name of Tokyo) and Kyoto（京都） enjoyed a brisk trade.

Today
Exports of miso are increasing every year as its health benefits are being discovered by an ever-growing global audience. In 2006, the export market shares were North America: 47%, Asia: 31%, Europe: 15%, and the remainder going to Oceania, the Middle East, Latin America and Africa.