Misō

Misō is a traditional Japanese fermented soybean paste used as a key ingredient in dishes like miso soup. It is made by fermenting soybeans with salt and a mold called koji, sometimes with rice or barley. This fermentation process develops complex flavors, ranging from salty and umami-rich to slightly sweet, and adds depth to Japanese cuisine. Misō is not only valued for its taste but also for its nutritional benefits, being a good source of protein, vitamins, and probiotics that support digestion. It has been a staple in Japanese households for centuries, reflecting cultural culinary heritage.