In the Kamakura period (1185–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. Until the Muromachi period (1337 to 1573), miso was made without grinding the soybeans, somewhat like "nattō". In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods using miso to flavor other foods. In medieval times, the word "temaemiso", meaning home-made miso, appeared. Miso production is a relatively simple process, so home-made versions spread throughout Japan. Miso was used as military provisions during the Sengoku period, and making miso was an important economic activity for "daimyō"s of that era.