Miso known as a traditional Japanese condiment, is a thick paste produced from fermented soybeans containing salt, koji (fungus species Aspergillus oryzae) and different types of cereal grains. During the fermentation process, enzymes from the fungus, lactic acid bacteria, and yeast break down the organic compounds in soybeans and the cereal grains resulting in a thick soybean paste. Miso is used in both traditional and modern Japanese cuisine and is gaining popularity across the world, not at last due to its exquisite flavour and high protein, vitamin, and mineral contents. Generally, a well-fermented miso paste contains up to 14% protein and is high in free amino acid contents, particularly glutamate which generates the umami taste (Mouritsen & Styrbæk, 2014). Miso holds numerous vitamins in addition to minerals like sodium, calcium, potassium, manganese, copper, zinc and other minerals in smaller amounts. A number of these nutrients carry the necessary structures used for maintenance of the bones as well as the nervous system. Further, miso can potentially increase the digestion by enhancing the probiotic activity and assists the body in maintaining a healthy microbiota (Mouritsen & Styrbæk, 2014).