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).