What is misos?

Misos are a type of fermented soybean paste that originated in Japan. They are a staple in Japanese cuisine and are widely used in soups, sauces, marinades, and dressings.

Misos are made by fermenting cooked soybeans with a culture of koji (a type of fungus), salt, and sometimes other ingredients such as rice, barley, or other grains. The fermentation process can take anywhere from a few months to several years, depending on the desired flavor and texture.

There are various types of misos in Japan, ranging in color from light yellow to dark brown, and in flavor from mild and sweet to strong and savory. The most commonly used miso in Japan is the sweet, light-colored miso known as shiro miso, while the darker and more robust misos like red miso and hatcho miso are used for bolder flavors.

Misos are not only delicious but also have several health benefits. They are rich in protein, probiotics, and antioxidants, and are said to aid digestion, lower cholesterol, and boost immunity.