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Fermented Foods
Miso
Miso is a traditional Japanese seasoning made by fermenting soybeans, often with rice or barley and salt. It is commonly used in soups, marinades, and sauces.
Beneficial properties
fermented food
contains beneficial microbes
source of plant protein
rich in umami
provides minerals
Nutritional highlights
Miso provides protein and small amounts of B vitamins and minerals such as manganese, copper, and zinc, but it is also high in sodium.