Miso paste is one of main food staples in Japanese cooking.
You can get it in tubs or in plastic bags. Many conventional grocery stores sell it these days. Big health food grocers like Wholefoods, New Seasons, and Zupan Market carry this item. The price range from $5 – $10, depending on the amount, type, brand, and where you get it.
There are three styles of miso: white, yellow, and red. The darker the color, the stronger the flavor. If you are new to miso, I would suggest the white miso. I personally like stronger flavor, so I used yellow miso and sometimes red miso.
The one you see here is from Japan. Our friend brought it for us when he came visited us.
Not only does it have umami that enhances the flavor of your cooking, miso also is a good source of protein, vitamin K, omega 3 fatty, zinc, phosphorus, and copper manganese.
Miso is a fermented soybean with salt and a type of fungus called Aspergillus Orizae. This fungus has enzymes that break down the protein from the soybean into amino acids and draw out the flavor of miso.
Amino acids are important for our body. We need them to grow, break down foods, repair body tissues, and to perform body functions (walk, run, yoga, CrossFit, etc). It also can be used as a source of energy.
Bottom line: miso is very good for you.
Try it out and see how you like it if you haven’t.
Trumbo P, Schlicker S, Yates AA, Poos M; Food and Nutrition Board of the Institute of Medicine, The National Academies. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc. 2002;102(11):1621-1630.