Miso is a traditional Asian salty paste that is used for seasoning and soup broths. Its origins date back to China in 3rd century BC. The version we know today was later adopted by the Buddhist and Japanese cultures.
Koji or Aspergillus oryzae spore is a B-12 synthesizing organism that is used to culture or ferment the beans and grains, much like kefir grains or kombucha mushroom.
Making miso is an art, like fine wine making, and Asian cultures are the masters. It can be made with a variety of different beans, grains, seaweeds and other ingredients. In addition, the fermentation process can become quite involved, using different types of methods and materials. It also gains in quality the longer you ferment it, just like wine.
High among the
fermented foods,
its buttery consistency is great as a spread or made into a sauce or gravy. I like to make a spicy sauce by just adding a little water, oil and spices.
Studies have shown that women who consume the paste on a regular basis are less likely to get breast cancer.
In research conducted by Departments of Nutrition Sciences and Biostatistics/Biomathematics, University of Alabama at Birminghamit it was stated that:
"Data suggest that miso consumption may be a factor producing a lower breast cancer incidence." "Organic compounds found in fermented soybean-based foods may exert a chemo-protective effect."
This salty paste also contains an alkaloid called dipilocolonic acid that binds with heavy metals and removes them from the body.
In clinical studies at John Hopkins University it was shown to reduce chronic pain in patients tested.
Protects Against Radiation Exposure
After the atomic bombing of Nagasaki in 1945, Shinichiro Akizuki, M.D., the director of the Department of Internal Medicine at St. Francis Hospital in Nagasaki fed his staff and patients a strict diet prohibiting the consumption of sugar and sweets, but included a diet rich in miso and sea vegetables. These were victims just one mile from the bombing site. As a result, he saved everyone in his hospital, while many other survivors in the city perished from radiation sickness.
In addition, a 1990 Hiroshima University study concluded that people who eat the soup regularly may be up to five times more resistant to radiation poisoning than people who do not.
Make Your Own
Though traditionally made from soy bean (as is
tempeh),
we like to use garbanzo bean in our homemade version. I personally like the texture and flavor better than soy.
This is why I like to make my own, because I can control what beans and ingredients go in it. It does take a while to ferment the beans to a high quality paste, but it can be made with just a few ingredients and tools.
See our
homemade recipe
and start the custom of making your own year after year! Its easy and fun!
You can also buy it in the store, we recommend unpasteurized for highest nutritional value and enzyme activity.
The Book of Miso
by William Shurtleff and Akiko Aoyagi
If you love miso or are wanting to learn more about it, this is one of those books you must read. This 278 page book includes many wonderful illustrations and over 400 Japanese recipes. It discusses 17 different varieties, how each is prepared, nutritional analysis, and provides well researched information on the history of traditional paste making. It will give you a better understanding of how to use this fermented food on a daily basis, in addition to ideas for making your own homemade varieties. The book is a must for any lover or those beginning the journey.... there's no going back after this book!
