Miso

Miso is a traditional Japanese condiment made from fermented soybeans, usually mixed with salt and a starter culture called koji (made from rice, barley, or other grains). It has a thick, paste-like texture and comes in various types, differing in flavor, color, and saltiness. Miso is rich in umami, often described as savory, and is used in various dishes, most famously in miso soup. It is also valued for its health benefits, containing probiotics, vitamins, and minerals. Miso adds depth and complexity to cooking, making it a staple in Japanese cuisine and increasingly popular worldwide.