Get access to everything we publish when you sign up for Outside+.
A common Japanese condiment, miso is a fermented paste made from cooked soybeans and koji, a rice starter culture. Packed into fermentation crates and left to culture for weeks or years, miso contains beneficial bacteria, also known as probiotics, that can improve gut health and strengthen the immune system. Miso also contains an enzyme known as Aspergillus oryzae, which has been shown to improve symptoms of inflammatory bowel disease (such as Crohn’s and ulcerative colitis). Due to its soy content, miso is a concentrated source of isoflavones, the regular consumption of which may help prevent liver and breast cancers.
3 Recipes Using Miso