Many Japanese swear by the old saying that, “a bowl ofmiso soup a day keeps the doctor away”. Miso is made from soy beans and usually rice or barley, which are steamed, mixed with koji (a fermentation starter) and left to ferment for six months to five years. The longer the fermentation, the darker and richer the miso. Modern analysis shows that miso is an extremely nourishing and well-balanced food containing protein, vitamins and essential amino acids. Most famously used in soups, it can add flavour to many dishes.