Miso

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 13 : Nuts and Oil Seeds

Miso

It is another fermented soyabean paste widely used in Japan. It is made from whole soyabeans, salt, rice or barley and a fermented agent like Aspergillus Oryzae.

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Last modified: Saturday, 10 December 2011, 4:12 AM