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Miso is a fermented soybean paste produced from beans, salt and the Aspergillus oryzae koji mold. Miso contains various enzymes and microorganisms that aid digestion and absorption of various nutrients in the body, including isoflavones such as genistein which have antibacterial and inhibitory effects against tyrosine kinase enzymes; furthermore it also contains proteins neutralizing lipopolysaccharide produced by E. coli lipopolysacchadied lipopolysacchadieds thus reducing intestinal inflammation (Minamiyama & Okada 2003).

Miso is classified by its ingredients, fermentation time, and aging period. Furthermore, their ratio of soybeans to salt varies between regions and production methods as does their type of koji mold used during fermentation. Many believe miso can have health benefits including anticancer effects as well as antihypertensive and weight management properties as well as healing benefits for digestive issues.

Miso has quickly become a staple ingredient at restaurants around the world, particularly those run by chefs like Copenhagen’s Rene Redzepi at his Noma restaurant in Copenhagen. Miso can be used in anything from dressings and marinades to stews and casseroles at Noma; even cocktails featuring it have caramel notes thanks to this ingredient! In Britain, artisanal miso maker Jonathan Hope creates it using pumpkin, red fox carlin peas, marrowfat peas, badger beans and pearl barley (alongside an Happy Meal from McDonald’s), in Happy Meals from McDonald’s as well as Greggs sausage rolls (“one of my most enjoyable projects”). Miso has become a common component in food service industries worldwide!