Name Variations
- soybean paste
- bean paste
About Miso
Wikipedia Article About Miso on Wikipedia
Miso (Japanese: 味噌) is a thick paste, similar to the Korean doenjang, made by fermenting soybeans with sea salt and kōji, itself the product of fermenting rice, barley or soybeans with a mold culture, kōji-kin (Aspergillus oryzae (麹, Aspergillus oryzae).[1] Often, grains such as barley or rice, and sometimes other ingredients, are added. Miso tastes salty and, depending on the grains used and fermentation time, may also be sweet.
Production of Miso
Buying Miso
Miso Variations
Preparing Miso
Cooking Miso
Storing Miso
Miso Nutrition
- Miso Nutrient Charts
Miso Nutritional Research
Miso Recipes
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