Miso

What is Miso?

Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and a fermenting agent called koji (Aspergillus oryzae). It is commonly used in soups, marinades, and sauces, and comes in various types, such as white, yellow, and red miso, differing in flavor and fermentation time. Miso provides a rich, umami flavor and contains beneficial probiotics due to the fermentation process.

Why Do I Have an Intolerance to Miso?

Intolerance to miso can stem from several factors. One common cause is soy sensitivity, as miso is primarily made from soybeans, which can trigger allergic reactions or digestive discomfort in some people. 

Additionally, miso’s high sodium content might cause issues for those with salt sensitivities or hypertension. The fermentation process also produces histamines, which can cause reactions in individuals with histamine intolerance or sensitivity.

What Can I Do About It?

If you have an intolerance to miso, consider avoiding it and seeking alternative seasoning options. You can use low-sodium or non-soy-based flavor enhancers like tamari (if gluten-free), vegetable broth, or herbs and spices. Check food labels carefully for miso or soy content and choose fermented products that suit your dietary needs.