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High in protein and rich in vitamins and minerals, miso has played an important nutritional role in Japan for centuries. In the traditional recipe, soybeans are fermented with salt and the fungus Koji, or Aspergillus oryzae. Explore the science behind making miso— both with soy and without, why it's good for you, and how to prepare it yourself. You'll walk away with recipes and techniques for making miso from soybeans, black beans, and nuts at home.

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This course contains no sessions