What is Miso?
Miso is a traditional Japanese seasoning produced by fermenting soybeans, rice, barley, or other grains with salt and a fungus called koji. The mixture is left to ferment for several months to several years, resulting in a thick, umami-rich paste.
Miso is a versatile ingredient used in a variety of dishes, including soups, marinades, dressings, and sauces. Its complex, savory flavor enhances the taste of many dishes and is a staple in Japanese cuisine. Miso is also valued for its potential health benefits, as it contains probiotics and essential nutrients, making it a popular choice for those seeking a nutritious and flavorful addition to their meals.