Miso (味噌), also known as fermented soybean paste, is made from soybeans, salt, and koji culture (麹, a fermentation starter, AKAaspergillus oryzae). Sometimes, it incorporates grains such as steamed rice or barley.The mixture is left to age and ferment in cedar-wood kegs at ambient temp...
But wh at does it mean to take refuge-in the Bu ddha, the dharma, the san gh a? Buddhists have some vague ideas, but what is it to join a reli- gion if there is no d ub, no uniform, no distinctive color to wear? People try to mark themselves as religious by wearin g ...
Miso is a traditional Japanese seasoning. A fungus called Koji is mixed with salt and soybeans for the fermentation process. After making the paste, it is used in soups as well as few dishes. It is a popular breakfast dish in Japan and studies show women consuming miso soup now and then...