Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. Occasionally miso is made with chick peas or other beans instead of soy beans. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme rich food.
Miso is an inexpensive source of protein, probiotics and minerals. Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years. Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate the digestion and energize the body. Buy unpasteurized miso which is a live enzyme rich product also loaded with beneficial microorganisms.
The scientifically researched benefits of eating miso
- It is a complete protein containing all the essential amino acid with a an amino acid profile similar to meat
- Helps promote an alkaline constitution which make you resistant to disease
- Stimulates the secretion of digestive fluids in the stomach.
- Restores beneficial probiotics to the intestines.
- Aids in the digestion and assimilation of other foods in the intestines.
- Is a good vegetable-quality source of B vitamins (especially B12).
- Strengthens the quality of blood and lymph fluid.
- Reduces risk for breast, prostate, lung and colon cancers.
- The binding agent zybicolin in miso is effective in detoxifying and eliminating toxins absorbed into the body from industrial pollution, radioactivity and artificial chemicals in the soil and food system
- Strengthens the immune system and helps to lower LDL cholesterol.
- High in antioxidants that protects against free radicals.
Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. The color of miso can vary from light yellow to dark bown. It is good to use a sweet yellow miso during warm weather and the deep dark brown with earthy tones and hearty flavor in the colder seasons. When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste. Miso will reduce fat and oil consumption because it has a complex bouquet of delicious flavors that is very satisfying on the tongue. Avoid simmering your miso to preserve probiotic qualities.
The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it's been fermented and the stronger it will taste. The lighter white miso is best used in salad dressings and condiments. Yellow & red miso are good for soups, marinades and glazes.
Most miso is gluten free with the exception of the ones with barley, check the label. If you are extremely sensitive to gluten you may want to avoid even the barley free miso because they are probably made in the same facility and there may be cross contamination.
