Miso enhances the flavour and the nutritional value of foods. Miso is an excellent source of zinc,iron, riboflavin, and folic acid, vitamin B6, thiamine, calcium, and fibre.
Do you know, Miso is made by fermenting grains with salt and fungus? Miso is widely used in traditional as well as modern Japanese cooking and packs in a lot of flavor and taste. There are four types of Miso, and each varies in its sharpness of taste. To know about Miso in details, watch the video.