Collection: Miso

味噌

Miso(Soybean paste) is a traditional Japanese fermented food with a history of over 1,300 years. It originated from the Chinese soybean-preserved food hishio and was initially considered a luxury item and medicine. Made from just three ingredients—grains, koji mold, and salt—miso is classified into rice miso, barley miso, and soy miso based on the type of koji used. Fermentation enhances its nutritional value, providing rich proteins, B vitamins, and antioxidants that support overall health. Isoflavones and vitamin E help prevent aging and lifestyle-related diseases. Dietary fiber in miso promotes gut health, while probiotics strengthen the immune system. Deeply rooted in Japan’s ichiju-issai (one soup, one dish) food culture, miso is an easy way to incorporate essential nutrients into daily meals. A recommended daily intake of about 30g, commonly consumed in miso soup, helps maintain health and beauty. Miso remains a valuable food for both wellness and longevity.