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What is miso paste?

Miso paste refers to a flavoring ingredient made from soybeans that had gone through the fermentation process. The fermentation of soybeans is typically started with the help of koji, a type of fungi. Salt, and other ingredients like rice or other grains are also added to the recipe. The result of this process becomes a thick paste called miso paste and this can be used as seasoning or flavoring to other food products. Being pasty in texture and consistency, miso paste is commonly used as a sauce. Some people use this paste to pickle various meat items and even vegetables. The same paste may also be the main flavoring for miso soup which contains dashi soup stock. The use of miso paste is considered a tradition in Japanese cuisine. The same process and recipe using fermented soybeans has been passed on to present generations in modern-day Japan and in other countries as well.

With soybeans as the main ingredient of miso paste, it simply means that it is packed with protein and various amino acids that the body needs for various processes. Protein is considered an important muscle builder and miso paste is a healthy food item that can provide the body’s protein needs aside from those found in animal meat products. Miso paste is also rich in fiber making it an ideal food item to aid in proper digestion. The same fiber content along with miso paste’s probiotic contents also promotes cleansing of the intestines. Miso is also considered a nutrient rich food product that can boost the immune system and help prevent cancers like those of the breast, prostate, and colon.

For the Japanese, miso is a traditional part of their meals. Conversion into a paste makes miso very useful in the preparation of various dishes. Miso paste is a great flavoring to vegetables and meat-based items. People simply need to ensure that the salty taste of miso paste does not overpower the main flavor or ingredient of any dish.

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Posted by on Jan 23rd, 2015 and filed under Food. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.