Miso has been an ancient Japanese superfood for hundreds of years, made from fermenting soybeans with a grain (like rice or barley) with koji fungus and salt.
It may be a simple list of ingredients but the craft to perfect miso can take a lifetime to master.
The fermentation can be anything from a few weeks to 3 years depending on the desired flavour. Traditionally, miso is made in a handmade cedar barrel and the cooked ingredients are left to ferment and cure beneath 2 tonnes of expertly placed rocks before harvesting. Miso special!