Raw Miso(Nama Miso)

Japanese raw miso is a fermented soybean paste that is a key ingredient in Japanese cuisine. Unlike the more commonly used paste found in soups, raw miso, also known as nama miso, is unpasteurized and retains its natural probiotics, giving it a fresher, more complex flavor. It is made from soybeans, rice or barley, salt, and a fermentation culture called koji.

Raw miso has a slightly tangy, rich umami flavor, and its texture can range from smooth to chunky, depending on the type. It is typically used in miso soups, marinades, sauces, and dressings, adding depth and savory complexity to dishes. Since it is unpasteurized, raw miso is often considered healthier due to its live enzymes and beneficial bacteria, which are thought to support gut health. It’s also prized for its ability to enhance the natural flavors of foods while offering a more vibrant, earthy taste than pasteurized varie