Miso is a Japanese paste traditionally made from fermented soybeans, salt and koji (koji being the fungus ‘starter culture’ for the fermentation process). It has a complex savoury umami flavour that adds depth, earthiness and saltiness to dishes. WHY WE NORMALLY AVOID...
![MISO & THE PALEO WAY](https://i0.wp.com/smithstpaleo.com/wp-content/uploads/2022/03/Paleo-Hacks-Miso-e1648705051997.jpg?fit=500%2C482&ssl=1)