brown rice<\/a>, barley, and soybeans. The recipe also includes grains that contain the fungus; Aspergillus oryzae. Miso is used as a seasoning in traditional Asian dishes, providing a salty, spicy flavor to the food. The manufacturing of miso involves the creation of \u201ckoji,\u201d the base of the paste.<\/p>\n\n\n\nAfter creating koji, its added to steamed soybeans with salt. The fermentation process begins, and koji enzymes consume the starches and proteins in the soy. The enzymes break them down into fatty acids, sugars, and amino acids. As miso ferments, simple sugars become food for the probiotic bacteria Lactobacillus delbrueckii and Pediococcus halophilus. These probiotics give miso its salty taste.<\/p>\n\n\n\n
Adding miso paste to your meals will reduce inflammation in the digestive tract. The probiotics protect against gastric ulcers and help biomes regulate intestinal and gastric functions. Miso paste is the primary ingredient in the world-famous miso soup. Its robust and salty flavor intensifies other elements in the dish, enhancing flavors.<\/p>\n\n\n\n\n\n\n\r\n
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