Miso is made from fermented soybeans and a type of grain (rice, barley, or rye). Traditional for Japanese cuisine it is
high in protein as well as rich in vitamins and minerals. The fermentation process is commonly started with koji
cultures. The fermentation time is between five to ten days. Depending on other ingredients added, miso paste can taste
not only salty but sweet or fruity. Well-known flavors are white, red and brown miso.
The picture here shows ramen, which does not necessarily count miso to its ingredients, but hey cooking is experimenting!
Here you can find a great recipe by the famous Meera Sodha.
This page was built by 👩🏻💻 Anni Verhoeven