Miso is a product made from soybeans (or other grains) fermented with the Koji mold. Miso contains vitamin K, B6, B12, calcium, copper, iron, phosphorous and zinc along with protein and amino acids. Miso comes in several varieties including Genmai, Hacho, Mugi, and Shiro. This article will highlight ten healthy vegetarian items commonly found in Japanese cuisine along with their key health properties. A must for those building a storable food supply, 12 ounces of miso paste is enough to make several gallons of soup.