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Miso is a paste made from fermented soybeans and sometimes other grains. The
beans are crushed, placed in a sea salt brine and are left to ferment,
sometimes as long as 2-3 years. They may have a bacterial culture added. As
far as I know, there is no *refined* MSG added to the soybeans; however, if
kombu or other seaweed is used in their preparation, then glutamic acid
would be added naturally. It doesn't have the same effect as refined MSG.