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Miso is a fermented paste that adds a salty umami flavor to many japanese dishes Depending on the variety, other grains like rice or barley may be added to influence the flavor, color, and aroma. Most miso is made in japan, where the ingredient has been used since the eighth century or earlier.

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Miso (みそ or 味噌) is a traditional japanese seasoning At its core, miso paste is a traditional japanese seasoning made from fermented soybeans, salt, and koji —a mold culture (aspergillus oryzae) also used in sake and soy sauce production It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients.

Miso’s benefits don’t stop at your gut or heart

Since approximately 70% of your immune system resides in your gut, the probiotics in miso may play a role in supporting your immune health. Fermented soybean paste, is made by combining just three simple ingredients—soybeans, salt, and koji (a type of fungus cultivated on rice and other grains)—and allowing the mixture. Miso is a fermented paste made from soybeans commonly used in many asian recipes and is an incredibly versatile seasoning powerhouse worth stocking in your kitchen (especially because it will. What is miso and how is it made