Miso

Miso is a traditional Japanese fermented soybean paste and stock used to create soups, marinades, dressings, and more. It is made from a mixture of cooked soybeans, salt, and koji (a special type of fungus). Miso has a unique flavor that adds an umami dimension to dishes.

Ingredients

The primary ingredients in Miso are cooked soybeans, salt, and koji. The soybeans can be either whole or processed into a paste. Salt acts as a preservative and adds flavor, while koji is a special type of fungus that helps ferment the miso. Other ingredients may include rice, barley, seaweed, or other grains depending on the type of miso being made.

Nutritional benefits

Miso is rich in essential vitamins and minerals, including iron, calcium, copper, magnesium, and zinc. It also contains a variety of beneficial plant compounds that have been linked to a range of health benefits. These include lower cholesterol levels, improved blood sugar control, better digestion, and reduced risk of cancer. Additionally, miso provides a good source of protein with all 8 essential amino acids.

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