MISO – Origin and production

Miso, a traditional fermented soybean product widely consumed in East Asia, is produced through a two-step fermentation process involving Aspergillus oryzae, yeast, and beneficial bacteria. It has high-quality plant proteins, vitamins, minerals, isoflavones, and bioactive peptides, Miso provides a variety of health advantages, such as supporting cardiovascular health, aiding gastrointestinal function, and potentially anti-cancer and neuroprotective properties. It contains a significant amount of sodium, and the functional compounds in miso render it a valuable component of health-oriented diets and an increasingly popular choice in international cuisine.