Miso

There's an old Japanese saying: "a bowl of miso soup a day keeps the doctor away", and many Japanese follow this advice. Miso is made from soy beans and usually rice or barley, which are steamed, mixed with koji (a starter) and left to ferment for six months to five years. There are three types of miso: red, white and medium - the longer the fermentation, the darker the miso. Modern analysis shows that this salty and flavoursome paste is an extremely nourishing and well-balanced food containing protein, vitamins and essential amino acids. As well as being great for soups, it is used to add flavour to many dishes.