“Miso” (fermented soybean paste), an essential part of the Japanese diet, is a traditional ingredients in Japan. Simple ingredients are transformed through fermentation in this condiment, which has continued to be carefully consumed, as a kind of cure-all, throughout its long history of over 1,000 years, and still adorns our dining tables today. “Miso” is closely connected to the traditional food culture rooted in each area of Japan, resulting in a rich variety of flavors formed over long years, and now, alongside the worldwide boom for Japanese cuisine, it is attracting increasing attention overseas too.
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