Miso is fermented soybeans with added salt and the Aspergillus oryzae known in Japanese as kōji and other ingredients. Miso is used for pickling vegetables and most commonly mixing it with dashi soup stock to make misoshiru.
Miso is fermented soybeans with added salt and the Aspergillus oryzae known in Japanese as kōji and other ingredients. Miso is used for pickling vegetables and most commonly mixing it with dashi soup stock to make misoshiru.
