There is kelp in the miso sauce. Authentic miso soup needs kelp. Thallus Laminariae is a dried thallus of Laminaria japonica of Laminariaceae or Thalassiosphaceae. Kunbu tastes salty. When miso is made, it is made by adding koji and salt to soybean, the main raw material, and fermenting for a period of time.

The origin of miso sauce

Salting food with salt, derived from the salt-making behavior in Japan since the rope-writing period, was found in the ruins of the transition from the end of the rope-writing period to the Yayoi period, and the technology of koji fermentation was developed in the ancient grave period. In the Nara period, there was a record of the final sauce, which meant that there were still bean paste left.

With the evolution of the times, the names also changed from miso, miso and miso. Miso, also known as lobster sauce, is fermented with soybean as the main raw material, salt and different kinds of koji.

Miso is the most popular seasoning in Japan. It can be made into soup, cooked with meat, and made into the soup base of hot pot. Because miso is rich in protein, amino acids and dietary fiber, regular eating is beneficial to health, and drinking miso soup can also warm the body and wake up the stomach when the weather turns cold.