Miso (みそor 味噌) is fermented soybean paste. It is made by fermenting soybeans or other beans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley and other ingredients. 

The fermentation process can range from 6 months to 3 years, sometimes even more. The result of this process is a thick paste used for a variety of purposes such as sauces and marinades, pickling of vegetables, fish, or meats, and adding flavor to soups. You can add miso to ANYTHING! Japan's culinary staple of misoshiru (みそしる or 味噌汁), mixes a basic soup stock, dashi (だし or 出汁) with miso paste. 

Miso is the crown jewel of Japanese cuisine. It is the primary source of complexity in many of the soups and dishes of Japan.

Did we mention that miso is ~fermented~? As a fermented food, miso provides the gut with lots of beneficial bacteria that helps you stay healthy and happy. A healthy gut microbiome is known to be linked to our overall mental and physical wellness, and who doesn't want that? Co-founder Shoichi Sugiyama stresses that eating gut-loving, fermented foods like miso, nattō, amasake, and kimchi, is the key to living a healthier and happier life.

It's also rich in proteins and vitamins and has essential minerals like vitamin E, vitamin B, vitamin K, and folic acid.

Have some questions about soy and cancer? Please read this piece by American Institute for Cancer Research debunking a common myth around soy.

Yoka Miso is aged for a minimum of 7-12 months.

Yoka Miso is good for months to years in your fridge. Check it, no mold? It's still good and probably even better than when you bought it.

Yoka Miso is GLUTEN-FREE!