Miso, a type of paste, is one of the hottest ingredients in global gastronomy. It comes from Japan and is the absolute synonym of umami taste. It is made mainly from soybeans, sea salt and rice or barley, which have undergone long-term fermentation with special enzymes.


Due to the enzymes responsible for the fermentation process, miso greatly aids  to digestion, invigorates and purifies the blood and gives a lot of energy to the body, providing trace elements, minerals and vitamins (especially B12), and is considered to help protect against radioactivity.


There are three types of miso available in our stores:


· White / shiro is the mildest and is also called sweet miso. White miso is fermented for a shorter time and has less salt than the dark varieties. It has a milder, more delicate taste and is easily adapted. It's great in soups, dressings, and light warm-weather sauces, and can even be used in place of dairy in some recipes (miso mashed potatoes).

· Yellow / shinshu falls in the middle and is, for some, the most versatile. Another mild type that ferments a bit longer than white miso, yellow miso ranges from light yellow to light brown and is adaptable to most cooking applications, from soups to glazes.

· Red / aka miso which has been fermented the most, is the saltiest and most intense. A longer-fermented miso that includes the darker red and brown varieties, red miso is generally saltier than light yellow and white miso and has a more robust flavor. It is best suited to recipes such as soups, braises and marinades or as a glaze. It can easily overwhelm milder ingredients, so use sparingly.


It is believed that over three quarters of people in Japan consume miso soup at least once a day. The origin of this popular dish can be traced back to ancient times. It became a "daily meal" for samurai during the Kamakura period (1185–1333) and, during the era of the Japanese civil wars.

What makes miso paste so healthy?



There are so many benefits to eating miso paste for weight loss, digestion and immune health. In addition to the wonderful taste, it offers the body many essential substances. Check out some benefits:

·  Rich in nutrients: Miso contains many vitamins and minerals such as vitamin K, manganese, zinc, protein and calcium. Many of these nutrients support essential structures such as bones and the nervous system.

· Improves digestion: Because miso is rich in probiotics, it helps the body maintain healthy levels of bacteria. This bacterium contributes to digestive health by reducing gas, diarrhea, bloating and constipation.

· Boosts Immune System: Probiotics also reduce the production of bad bacteria, improve blood circulation and ultimately boost your immune system. Diets rich in probiotics can also help you recover from infections faster and reduce the need for antibiotics.

· Lowers cholesterol: Miso contains lecithin-rich soybeans. This herbal substance helps strengthen blood vessels and lower cholesterol.

· Improves mental health: Soybeans are also known to contain acetylcholine, which can help memory, and vitamin B — which can help reduce stress.

 

Aside from its nutritional value, miso greatly flavors foods, especially neutral-flavored herb soups.


Not sure what to add to miso soup? Try pairing it with these delicious ingredients:

Seafood: Shrimp, fish, mussels or crab.

Vegetables: Carrots, potatoes or onions, seaweed, spring onion.

Greens: Asparagus, broccoli, spinach or green beans.

Tofu: Ganmodoki, atsuage or aburaage.

Noodles: Soba, udon, ramen or rice noodles.



Quick Recipes

 

Miso soup: 1 cup water, 1 tbsp miso, spring onion, seaweed, tofu --> Read more here.

Salad Dressing: 2 tbsp olive oil, 1 tbsp miso, 1 tbsp balsamic vinegar, garlic powder

Marinade: 2 tbsp olive oil, 1 tbsp miso, 1 tbsp soy, 1 tbsp mirin, 2 tbsp sake, garlic, pepper

Instant Miso soup : Instant miso soup comes in one or two small sachets/package per serving. Simply pour the contents into a soup bowl, add a little boiling water according to package directions, and stir.

 

“Miso paste should be stored in a tightly closed container in the refrigerator. The lighter varieties keep for about 9 months and the darker varieties up to a year.”