The amino acid make-up-of soybeans and rice both exhibit nutritional deficiencies for the human diet, and complementary; e.g. grains tend to be deficient in lysine whereas legume seeds are rich in this amino acid. The result is that blending of two types of seed, beans and rice makes a nutritionally better food than does either alone. Miso fermentation substantially improves digestibility and increases the concentration of anti-oxidants as well as vitamin concentrations.Fermentation also bring about so much changes that the undesirable anti-nutrition factors in the soybean are all eliminated. With a change in the ratio of beans to grain and lower water content in the paste than in liquid soy sauce, miso is used extensively as a condiment and cooking aid. Although not as popular as soy sauce out of Japan, it is highly prized in Oriental cuisine and manufacturing industries due to its remarkable ability to enhance and boost the flavor of the food to which it is added.