Miso

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What is miso · a soybean paste brewed by koji mold

EVIDENCEGUIDE 1

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Miso's savory taste is what is left after koji mold snips soy protein, bit by bit, into free glutamate; the chapter on where the umami comes from explains how. One more thing to know from the start: miso is very high in sodium, so it counts toward your day's salt.

It is made by mixing steamed soybeans with rice or barley grown over with koji mold, adding salt, and sealing it for months to years. It sits with natto, soy sauce, and tempeh on soy's fermented branch (the soybean itself: see Soybeans & Tofu; natto, another fermented bean: see Natto). How much koji goes in and how long it ferments decide which kind you buy, and darker miso is usually saltier.

Educational content, not medical advice — consult a clinician.

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Miso

Read full story

Stop 1/7

What is miso · a soybean paste brewed by koji mold

EVIDENCEGUIDE 1

READ THE ORIGINAL

Miso's savory taste is what is left after koji mold snips soy protein, bit by bit, into free glutamate; the chapter on where the umami comes from explains how. One more thing to know from the start: miso is very high in sodium, so it counts toward your day's salt.

It is made by mixing steamed soybeans with rice or barley grown over with koji mold, adding salt, and sealing it for months to years. It sits with natto, soy sauce, and tempeh on soy's fermented branch (the soybean itself: see Soybeans & Tofu; natto, another fermented bean: see Natto). How much koji goes in and how long it ferments decide which kind you buy, and darker miso is usually saltier.

Educational content, not medical advice — consult a clinician.