The miso is obtained as a derivation of soy beans, and it is really widespread in Japan, even if present throughout asia.
Its taste is very strong, as well as a highly salty character. It is recommended mainly as a condiment for soups, sauces, varoious dishes.
The preparation of miso is very simple. Put the soybeans seeds into some water, and the cook them. At this compound are added later cooked barkley and rice. This mixture is then moved into large containers, and here crushed with special presses to obtain the final result.
Fermentation is achieved thanks to a fungus called Aspegillus orzyae. It may exist in two different versions, sweet or salty, even if the salty is certainly the most widespread of the two.
The miso is a rather balanced food, which is particularly rich in protein, which makes it very useful in diets that you want to make more balanced.
It is also very suitable to those who suffer from intestinal disorders, thanks to the significant number of enzymes.
