10. Miso
Miso paste, a staple of Asian cuisine, is a fermented mix of barley and soybeans. This recipe also contains grains that are contaminated with the fungus Aspergillus. Miso is often used to season traditional Asian food, giving it a spicy, salty flavor. Miso is made by creating “koji,” which is the base paste.
Salt is added to the koji after it has been created. The fermentation process starts, and the koji enzymes begin to consume the proteins and starches in the soybean. They are broken down by enzymes into sugars, amino acids, and fatty acids. Miso ferments and the simple sugars feed probiotic bacteria Lactobacillus delbrueckii, Pediococcus halophilus. These probiotics are responsible for the salty flavor of miso.
Add miso paste to meals to reduce inflammation. Probiotics help regulate gastric and intestinal functions. The world-famous soup miso is made with the main ingredient, the miso paste. The robust, salty taste of the paste intensifies flavors in other ingredients.
