Is it safe for soy allergy sufferers to eat miso?
Quick Answer
No
Miso is a traditional Japanese seasoning produced by fermenting soybeans, and therefore it is not safe for individuals with a soy allergy to consume.
What Is It?
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and a type of fungus known as koji. The result is a thick paste used for sauces, spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup.
Historical Context
Miso has been a staple in Japanese cuisine for thousands of years. It is believed to have originated in China and was brought to Japan more than 1,300 years ago by Buddhist monks.
Why It Can Be Risky
For those with a soy allergy, consuming miso can lead to an allergic reaction.
- mild
- moderate
- severe
Safe Alternatives
For those with a soy allergy, alternatives to miso can include broth-based soups or sauces, or seasonings made from fermented rice or barley.