Miso paste is a traditional Japanese seasoning made from soy beans (crushed, fermented and steamed), sea salt, water and depending on fabrication barley or rice, then mixed with a ferment (in Japanese "koji") Aspergillus oryzae mushrooms, then aged from three weeks to a year.
It is the basic ingredient of miso soup found in all Japanese restaurants.
Miso has a very particular taste, the famous "umami" taste that has the ability to enhance dishes giving them more balanced and round flavor in the mouth.
The paste is rich in probiotics, proteins, vitamins and minerals.
The fermentation process produces enzymes that stimulate digestion, promote the elimination of toxins, and increase nutrient bioavailability and absorption. Miso paste also improves intestinal flora.
Miso also contains melanoids that are believed to help stop cancer cells from growing. It would also have a role in breast cancer prevention.
Miso is also an essential source of vitamin B12 (an essential vitamin often lacking in vegetarians and vegans diet).
How to choose it?
It is recommended to buy miso in organic stores, as it is prepared with GMO-free soya and without additives.
Once opened, it can be kept in the fridge for up to 6 months.
Miso color change according to composition, you will find white, brown or red colors.
How to use it?
To keep all its properties, miso must not be boiled. It is recommended to add it at the end of cooking, and to dilute it first with a little water.
Miso particularly concentrates salt, so it be consumed in moderation but on a regular base (according to Aveline Kushi* 1 teaspoon per cup of liquid is the rule).
Aveline Kushi's Complete Guide to Macrobiotic Cooking for Health, Harmony, and peace.