In the 1970s, makers expanded their flavours to include such examples as "shio" (salt ramen), "miso", or curry.
On the other hand, fermented bean products such as miso are less likely to produce as much intestinal gas.
Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.
Some recipes call for ginger, miso, beer or wine.
If a greater quantity of soybeans was added, the miso would be red or brown.
Miso paste is also high in amino acids, the basic building blocks of protein.
However, misoshiru does not typically contain many ingredients beyond the stock and miso.
One of the primary uses of dehydrated miso is for the production of instant miso soup.
