Admittedly, even though I usually order a miso soup when at a Japanese restaurant, today is the first time I learned that miso refers to the name of a paste, not the soup itself. The fermentation process of making miso is highly complex, time-consuming and demanding. Depending on the flavors required by consumers, some miso can take 3 years to be ready for consumption. It’s interesting to see how it evolved over time, adopting technology and changes in modern life. Nowadays, consumers can drink miso soup like coffee or make miso balls which dissolve in hot water, making instant delicious and nutritious soup.
