Miso soup

Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.

Miso paste

The choice of miso paste for the miso soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin (麹菌?), and sometimes rice, barley, or other ingredients) can be categorized into red (akamiso), white (shiromiso), or mixed (awase). There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso.

A miso paste that has been fermented for a longer period of time, such as a red miso, gives the miso soup a stronger, deeper flavor. A miso paste that has been fermented for a shorter period of time, such as a white miso, provides a lighter, sweeter flavor.

More than 80% of Japan's total annual production of miso goes into miso soup, and 75% of all Japanese consume miso soup at least once a day.

Miso-

Miso

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji (麹), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng (豆酱).

History

The origin of the miso of Japan is not completely clear.

System analysis

System analysis in the field of electrical engineering characterizes electrical systems and their properties. System Analysis can be used to represent almost anything from population growth to audio speakers, electrical engineers often use it because of its direct relevance to many areas of their discipline, most notably signal processing, communication systems and control systems.

Characterization of systems

A system is characterized by how it responds to input signals. In general, a system has one or more input signals and one or more output signals. Therefore, one natural characterization of systems is by how many inputs and outputs they have:

It is often useful (or necessary) to break up a system into smaller pieces for analysis. Therefore, we can regard a SIMO system as multiple SISO systems (one for each output), and similarly for a MIMO system. By far, the greatest amount of work in system analysis has been with SISO systems, although many parts inside SISO systems have multiple inputs (such as adders).

Soup

Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.

Software of unknown pedigree

SOUP stands for software of unknown (or uncertain) pedigree (or provenance), and is a term often used in the context of safety-critical and safety-involved systems such as medical software. SOUP is software that has not been developed with a known software development process or methodology, or which has unknown or no safety-related properties.

Often, engineering projects are faced with economic or other pressure to embody SOUP into their high integrity systems.

The problem with SOUP is that it cannot be relied upon to perform safety-related functions, and it may prevent other software, hardware or firmware from performing their safety-related functions. The SOUP problem is therefore one of insulating the safety-involved parts of a system from the SOUP and its undesirable effects.

SOUP is now a defined term ("Software Of Unknown Provenance") in some medical device regulations through the standard IEC 62304:2006 "medical device software – software life cycle processes". It is not prohibited to use SOUP but additional controls are needed and the risk needs to be taken into account. Specific practices to take when using SOUP as part of a medical device may include review of the vendor's software development process, use of static program analysis by the vendor, design artifacts, and safety guidance.

Soup (TV series)

Soup is a children's claymation-style animated television series made in New Zealand which aired on TVNZ in 2002. It was created by Jamie Canard and ran for three series of 10 episodes each within the What Now children's TV programme. Each episode was around five minutes long and portrayed the life of fictional creatures living in a swamp. The style of the series was inspired by The Trap Door, with a variety of creatures ranging from hideous rampaging monsters to small scuttling things, typically with big eyes on top of their heads.

Characters