Question

This fermented Japanese bean paste can be aged 3 years before it's used to make soup. What is it?

a) Miso
b) Tofu
c) Sake
d) Teriyaki

Answer 1

Miso is a fermented Japanese bean paste that can be aged for up to 3 years before being used to make soup.

Step-by-step explanation:

The correct answer is a) Miso. Miso is a traditional Japanese fermented bean paste that is commonly used to make soup. It is made by fermenting soybeans with salt and a koji starter culture. The fermentation process can take anywhere from a few weeks to several years, with some miso being aged for as long as three years before it is used.