Review:
Miso
overall review score: 4.5
⭐⭐⭐⭐⭐
score is between 0 and 5
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae). It is commonly used in Japanese cuisine for soups, sauces, marinades, and dressings.
Key Features
- Fermented soybean paste
- Rich umami flavor
- Versatile ingredient in cooking
Pros
- Adds depth and richness to dishes
- Contains probiotics for gut health
- High in protein
Cons
- High sodium content
- May not be suitable for individuals with soy allergies