is another fermented soybean product from Japan and is most popular for its use in miso soup.12
It’s traditionally produced by fermenting soybeans with a type of fungus called koji and salt, but it can also be made by mixing soybeans with rice, barley, and rye.
Miso is full of friendly live bacteria, as well as protein, fibre, vitamins, and minerals, including vitamin K and copper.13
Studies have shown that miso has been shown to reduce the severity of gastrointestinal problems, such as bloating, nausea after eating, stomach pain after eating, and belching.14
Miso is also vegan-friendly, but can be high in salt so it is important to make sure that you eat it in moderation.