12 Intriguing Fermented Foods to Boost Your Gut (That Aren't Kimchi or Kefir)

3. Miso: Beyond the Soup Bowl

Miso, a fermented soybean paste, is a staple in Japanese cuisine known for its savory depth and complexity. While miso soup is the most common use, this versatile paste has much more to offer. Miso is made by fermenting soybeans with salt and koji, a type of mold, and can range in flavor from sweet and mild to rich and robust, depending on the fermentation duration. Its umami-rich profile makes it an excellent seasoning for marinades, dressings, and glazes, adding a burst of flavor to meat, fish, and vegetables. Beyond its culinary applications, miso is packed with beneficial bacteria that support gut health and boost the immune system. Incorporating miso into your cooking not only enhances your dishes but also provides a nutritious boost, making it a must-have ingredient in any kitchen.