Hello, Miso Miso contains millions of microorganisms that are similar to the bacteria that naturally occur in our bodies. Most of us know miso from drinking miso soup, but it starts off as a paste. It's made by fermenting a mixture of soybeans, barley, brown rice and several other grains with the fungus, Aspergillus oryzae. The result is a smooth-textured paste with a strong, salty flavor.
Drinking miso soup all the time might get kind of boring. You can spread miso paste on crackers, bread, and corn on the cob if you want to change things up.
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