Miso soup."Miso's origins can be traced to China as far back as the 4th century BC. A seasoning, called Hisio, was a paste resulting from the fermenting a mixture of soybeans, wheat, alcohol and salt. The written word, miso, first appeared around 800.
In Japan, miso was introduced the 7th century by buddhist monks. The process of making miso was further refined and it became a necessary part of the samurai diet. With the widespread cultivation of rice, miso has become a staple food for Japanese people. Over the centuries, different types of miso were developed, often named after the province whre it originated. Well know varieties are shiromiso native to Kyoto, hatchomiso native to Aichi Prefecture and Shinshu miso produced in the Nagano Prefecture.
According to Japanese mythology, miso is a gift to mankind from the gods to assure health, longevity and happiness" (from http://www.soya.be).
This is a Korean style bar-b-que. The meat is a part of beef, we call it "gal-bi sal" Korean bakes meat, various kinds of mushrooms, onion, and galic on the grill using charcoal. They wrap meat with lettice, green onion (with spicy source), red pepper paste, and garlic.
