A deeply fermented paste with rich umami flavor, containing diverse probiotics and enzymes.
A traditional fermented paste made from soybeans (or other legumes or grains) combined with salt, koji (fungal culture), and sometimes other ingredients. Miso ferments for months or years, developing deep umami flavors and beneficial enzymes.
Miso is created by mixing soybeans with koji (Aspergillus oryzae fungus), salt, and sometimes grains like rice or barley, then fermenting in controlled conditions for 6 months to 3 years. The extended fermentation breaks down complex proteins into amino acids and creates unique flavor compounds. Different varieties—red miso (aka), white miso (shiro), and others—vary in fermentation length and ingredients, offering distinct taste profiles. The fermentation process produces enzymes like lipase and amylase that aid digestion and nutrient absorption. Miso is also rich in beneficial bacteria and fungi that have been consumed for centuries in Asian cuisine.
Provides enzymes and probiotics that enhance digestion, support nutrient absorption, and contain unique compounds from extended fermentation.
Add 1-2 teaspoons of miso to warm soups or dressings daily; avoid boiling to preserve enzymes and probiotics. Choose organic, traditionally fermented varieties for maximum nutritional benefit and ensure it contains live cultures.
Miso is a deeply fermented condiment rich in enzymes and probiotics that supports digestion and adds nutritional depth to meals.
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