EN
Advanced search
  • Glossary
  • Miso paste - fermented soybean paste

Miso paste - fermented soybean paste

Miso is a fermented paste made from soybeans, grain, and the mold culture kōji. There are three types: white shiro miso (mild), red aka miso (bold), and blended awase miso.

Miso has been a staple of Japanese cuisine for over a thousand years. It contains probiotics and B vitamins. It is used in soups, marinades, and even desserts.

Miso paste - fermented soybean paste
  • Miso paste fermentation takes from a few weeks to three years depending on the type
  • White shiro miso is the mildest while red aka miso has a bold salty flavor
  • Miso contains probiotics and B vitamins beneficial for digestion
  • In Japan miso soup is served with nearly every meal including breakfast
Ad
Ad
Image line 1
Image line 2
Image line 3
Image line 4
Image line 5
Image line 6
Image line 7
Image line 8
Image line 9
Image line 10