What Is Miso
Miso is an all purpose fermented seasoning made from soybeans, cultured grains, salt, and water. Most commonly known as the principle ingredient in miso soup, this savory Japanese seasoning is extremely versatile and can be used as a source of salt and added umami for almost any dish.
The predecessor of present-day miso was first documented in China around the year 500 BC, at which point it was already well known. Brought to Japan during the 7th century by Buddhist priests, miso has developed through time and tradition to be the delicious and nutritious seasoning that it is today.
According to Japanese mythology, miso was a gift to mankind from the Gods, to assure man's health, longevity and happiness. We hope to share this gift with you and to share Japanese culture and tradition.
Miso is made from simple ingredients combined to form complex relationships.
Why Eat Miso
- Miso is delicious
- It has 8-10 essential amino acids and up to nine non-essential amino acids, completing the 21 amino acids needed for routine body maintenance.
- Because miso contains amino acids other foods are lacking, a few tablespoons added to to a dish boosts the overall utilization of proteins.
- It is high in protein, averaging 12-13%.
- Rich in; natural digestive enzymes, lactic acid forming bacteria, salt resistant yeasts, and other beneficial microorganisms.
- Contains an average of 5% natural oils (mostly unsaturated and free of cholesterol), and is rich in lecithin and linoleic acid.
- Detoxifies the body by alkalizing and chelating heavy metals, discharging them from the body.
- Assists in neutralizing the effects of smoking and air pollution.
Miso is a nutritious food that offers a natural balance of; carbohydrates, essential oils, vitamins, minerals, proteins, and essential amino acids. Try it in; soups, stews, gravies, as a base for marinades and salad dressings, alone as a dip, as a spread for sandwiches, or even as a medium for pickling.