Miso

It’s believed Miso originated in China around 2,500 years ago, not Japan!

Most people think miso is only made from soy beans but miso can also be made from brown rice or barley. Soybeans can be combined with the other grains or used on their own. The various names are katcho (soybean), mugi (barley) and kome (rice). So its a mixture of soybeans, grains, mould and salt and usually fermented anywhere from 6 months to 2 or more years!

Miso comes in various colours ranging from tans and deep russets to cinnamon reds, rich chocolate browns, blacks to yellow and creamy beige. Each has its own distinct flavour from savoury and meaty to sweet.

Miso is high in protein similar to meat being 13-20% protein with a similar amino acid profile to meat.

Miso is alkalising, good for digestion, aids circulation, adds flavour so that fat and oil isn’t necessary, can promote a long life and good health and can neutralise some environmental pollutions in our body.

Always try to buy unpasteurised miso as it is a live food, prolonged cooking or too much heating will destroy the benefits of the fermentation process. Miso should be added just before removing from the heat – Never boil it!

A very interesting fact is that miso should never be store in plastic containers as it has the ability to absorb toxins from plastic. Only store in glass, wood or enamel for prolonged storage and in a cool spot.

Miso soup is the most well known way to have miso, but you can use it as a stock, instead of soy or worcestershire sauces, in gravies, sauces, dressings, dips and casseroles or instead of salt. Also works as toppings for tofu, vegetable dishes and can be made sweeter for a spread for toast and pancakes.