Forskning på miso

Miso, or fermented soy bean paste, is a traditional staple of the Japanese diet.  Soy beans are fermented with sea salt, koji (a mold starter), and sometimes rice, wheat, oats or other grain.  The mixture is fermented for three months to three years. The resulting enzyme-rich paste contains vitamins, microorganisms, salts, minerals, plant proteins, carbohydrates, […]