Miso

Japanese food · fermentation · protein-packed

Made from soybeans. Miso starts with soybeans that are mixed with salt and a special mold called kōji, then left to ferment for months or even years until they transform into a rich, umami-packed paste.

Flavor in a bowl. The most famous way to eat miso is in miso soup, where a spoonful of paste is stirred into hot broth with tofu and seaweed to create a warm, comforting meal that's been eaten in Japan for hundreds of years.

Packed with nutrients. Miso is loaded with protein and minerals like iron and zinc, which made it incredibly valuable for keeping people healthy back in feudal Japan when other protein sources were hard to find.

Fermentation magic. Fermentation is the process where tiny organisms break down the soybeans over time, creating complex flavors and making miso easier for your body to digest than regular soybeans.

Going global. While miso has been a Japanese staple for centuries, people all around the world have only recently started discovering how delicious it is in soups, sauces, and spreads.