It is widely used as a condiment and an ingredient in Japanese sauces and soups.
Its bold umami flavors add richness to a variety of dishes.
What also makes miso a globally popular ingredient in recent years are its potential health benefits.
What Is Miso?
The mold,Aspergillus oryzae, is used in fermentation.
This is the same mold used to make soy sauce and the Japanese alcoholic beverage sake.
Together, they form an ingredient called koji, which means fermentation starter in Japanese.
When the fermented mixture is ready, it will be mashed, packaged and sold.
Miso offers blends of complex flavors, from sweet to umami, salty, bitter and sour.
The longer the miso is left for aging, the darker it becomes.
you’re free to find miso in your local Asian or Japanese markets and health food stores.
Once the tub of miso is opened, it is best to store it in the fridge.
Note that the longer the miso is kept, the darker its color becomes due to aging.
Still, including miso as a part of your regular eating pattern might help you reap these health benefits.
Postbiotics may have immune-supporting properties, but more research is needed to confirm their health benefits.
High Sodium Content
Miso is made using a significant amount of salt.
One tablespoon of miso provides almost one-third of your recommended daily sodium intake.
The amount of sodium present may also vary among brands and types of miso.
Gluten Sensitivity
Some types of miso may include barley, which contains a small amount of gluten.
If you have a gluten sensitivity or celiac disease, you want tosteer away from barley-based miso.
How to Use Miso
Miso is a highly versatile ingredient.
Have a sweet tooth?
Miso can also be added to desserts to create a unique flavor profile where umami meets sweet.
The Bottom Line
A little dose of miso goes a long way to just your taste buds.
Reap the benefits yourself by making one of ourmiso recipestoday.
