Miso is traditional Japanese seasoning, produced by fermenting rice, barley and/or soybeans, with salt and the filamentous fungus kôjikinn (Aspergillus oryzae). The combination produced is a thick paste, which is used for pickling meats and vegetables, as a spread and sauce and for mixing with dashi soup stock, to serve as Japanese culinary staple miso soup (called Misoshiru). Typically, miso is made with soy and is very widely used in both traditional and modern cooking in Japan, for its being rich in vitamins, proteins and minerals. The texture of miso is typically salty and buttery, but its flavor and aroma also depends on various factors, like the ingredients and the fermentation process used. Hence, miso can be found in other flavors and aromas as well, like fruity, sweet, earthy and savory. A typical Japanese food, miso has gained much popularity in Western and other Asian countries. It can be easily prepared at home and its preparation is a household art, compared to canned foods of America. Miso is rich in zinc, phosphorus, manganese, protein and copper. To know more about the nutrition value present in miso, go through the Food Rating Chart given below.

 

Amount of Miso: 1.00 oz

Total Weight of Miso: 34.38 grams