Freeze-dried Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji, a mold called Aspergillus oryzae. Freeze-dried miso is created by removing water from miso through a process called freeze-drying, which helps preserve its flavor and nutrients. This process results in a shelf-stable powder or flakes.

Freeze-dried miso is used to add a savory, umami flavor to foods. Manufacturers add it to dry soup mixes, instant noodles, sauces, and marinades. It can also be used as a seasoning for snacks or as a base for dressings.

Miso is generally recognized as safe (GRAS) by the FDA for use in food. It is a fermented food and a source of probiotics, which may support gut health. JECFA has evaluated miso and noted its nutritional value. Some studies suggest potential benefits of fermented foods like miso, but more research is needed to confirm these effects.