Is Miso Low FODMAP?

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (a fermentation starter). It is known for its rich umami flavor and is commonly used in Japanese cuisine, particularly in soups, marinades, and dressings. Miso can vary in flavor, color, and texture depending on the fermentation process and the ingredients used. Some varieties of miso may include barley or wheat, which can introduce gluten, making it unsuitable for those with celiac disease or gluten sensitivities unless labeled gluten-free.