So, I am not sure. Everything is controversial.
In one opinion, if it is fermented more than 2 years, soy miso gets healthier as the fermentation process break down the toxic parts of soys. But I rarely eat miso fermented that long.
I have been eating soys for my entire life. Thus, used to it.
Good that someone has a good experience. Maybe soy is tired of being demonized.
As a kid while picking corn from the family garden, I always cut off the ugly blackened kernals at the top called "corn smut". I discovered as an adult that In Mexico it's a delicacy called "huitlacoche" which taste amazing. Apparently the mushrooms growing on the corn converts the sugars into something that's much more nutritious than the corn itself.
So i hope soy can be that way too.
Interesting!
Japanese people are not aware that soy has been demonized outside so much ha.
Our foods have a lot of soy products.
I don't like the taste of soy milk. Also, I never heard of soybean oil until fairly recently.
that's a refreshing perspective!
I always feel like the US figures out how to take the fun out of certain foods. LIke being vegetarian in India isn't hard at all because of all the good food. whereas vegetarian food here is limp slices of soft soy named "tofu".
