Vicente Meratraveled the world looking for the greatest superfood.
Also loved by nutritionistDr.
Olivier Courtin-Clarins, miso is a paste made from fermented soybeans, sea salt, and koji mushroom.
Photographed by Mikael Jansson,Vogue, May 2015
It’s an immense source of minerals and vitamins, Mera says.
It’s also affordable, delicious, and can be combined with other vegetables to make dishes even better.
Many fermented foods, including miso, arenaturally probiotic.
This means the ingredient favors the natural balance of intestinal flora, which is necessary for general health.
Miso has a direct effect on aging, especially noticeable on the skin and cognitive functions, she adds.
It’s a dish full oflactobacillusandbifidusbacteria, she explains.
