Soybeans are a treasure trove of high-quality protein and
other nutrients, only a portion of these are available to the body when the
whole beans are served in their baked, boiled, or roasted forms. However
through the process of natural fermentation, soybeans undergo a total
biochemical transformation in which virtually all of their complex protein,
carbohydrate, and lipid (oil or fat) molecules are broken down into readily
digestible amino acids, simple sugars and fatty acids. Most important, the
process of leisurely fermentation unfolds a panorama of delicious new
flavors and aromas.
Brown Rice Miso
Ingredients: Organic soybeans, organic brown rice,
unrefined sundried sea salt, deep well water, culture (aspergillus oryzae).
Ingredients: Organic soybeans, organic barley, unrefined
sundried sea salt, deep well water, culture (aspergillus oryzae). Non GMO
A powerful protein booster
Miso has long been considered an important
nutritional complement to rice in East Asia's grain-based diet. Similarly,
the use of miso with whole-wheat bread in the form of a spread, for example,
or with noodles, pizza, bulgur, or other Western-style grain dishes, can
increase the sum of the protein available by as much as 30-40 percent.
Only the very heartiest microorganisms are able to
survive the rigors of several years' fermentation in the presence of salt.
Thus they and their enzymes are well suited to continue their work in the
large and small intestines where they break down or digest complex proteins,
carbohydrates, and fats into simpler, more easily assimilable molecules.
To cook or not to cook
That is the question. Because enzymes are
destroyed at temperatures above 104F. and lactic acid bacteria by several
minutes of simmering, only unpasteurized miso which has not been overcooked
can create within our bodies a living digestive culture.
Adds flavor to low-salt diets
A growing number of Western doctors and
nutritionist are coming to favour a relatively low-salt diet as one of the
simplest ways to combat high blood pressure, hypertension and, in some
cases, obesity. Most people use salt to accentuate the flavours inherent in
foods. Natural sea salt supplies us with an abundance of trace elements so
essential for good health and metabolic balance. Moreover, recent
experiments suggest that the fermentation process actually changes the
effect of salt on the human body. Since salt is mellowed by the presence of
amino acids and natural oils, miso does not taste particularly salty.
Miso contains an average of 5 percent natural oils
mostly unsaturated and completely free of cholesterol. And because they are
primarily soy oils, unrefined and unprocessed, they are rich in lecithin and
linoleic acid which help disperse accumulations of cholesterol and other
fatty acids in the circulatory system.
B-12 is one of the vitamins most commonly deficient in the
diets of those vegetarians who exclude dairy products as well as meat from
their diet. Recent research, however, has shown that there are a number of
excellent vegetarian sources of vitamin B-12 including fermented soyfoods
(tempeh, natto, miso, shoyu) and sea vegetables. Vitamin B-12 is produced by
certain bacteria or molds.
All varieties should be stored in a cool, dark place. Also
refrigerate miso in order to prevent the growth of surface mold. A thin
layer of harmless, almost tasteless mold may form on the air-exposed
surfaces of unrefrigerated natural misos (those which contain no
preservatives and are not pasteurized). Don't worry; simply scrape off the
mold and discard it just before use or mix it into the body of the Miso.
Is it vegan?
Miso in itself is vegan. There is no animal products in it.
However, miso soup prepared in commercial establishments may be based with
stock made with bonito flakes (fish). Vegetable broth can be used as a base
for a miso soup or simply use boiled water.
Miso that has been fermented for two years or more will keep
forever if kept refrigerated. It will become darker in colour and develop a
richer, deeper flavour with aging. Older misos are prized for their