Fermented foods have long held a special place in traditional diets, valued for their unique flavour and preservation properties. Today, modern nutrition science is exploring these foods through a new lens, uncovering how fermentation affects metabolism, digestion, and weight control. Miso and miso soup, staples of Japanese cuisine, are now being recognised for their potential role in supporting healthy weight management. Made by fermenting soybeans with salt and a mould called Aspergillus oryzae, miso develops into a paste rich in enzymes, amino acids, and beneficial microbes. Scientists are now examining how these elements influence appetite, gut health, and fat metabolism, which are three key factors in sustainable weight regulation. Fermentation is what gives miso its complex tast

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