by
Paul
BenhaimMiso
Every morning millions of Japanese drink a steaming bowl of miso
soup. Miso is a delicious, very versatile food that is rich in protein,
high in vitamins, essential amino acids and minerals, but low in fat
and calories. Miso is a fermented food that is a concentrated
source of nutrients.
Traditional Japanese folklore mentions the many benefits
of miso, and it is one of Japan's most important 'medicinal foods'.
Daily use has been attributed with the metabolic breakdown and
discharge of cholesterol, helping to neutralise the effects of
environmental pollution, alkalising the blood and preventing
radiation sickness. Also, like live yoghurt, unpasteurised miso is
plentiful in lactic acid bacteria and enzymes which aid digestion
and food assimilation.
Miso has outstanding versatility in all types of cooking. For
the busy cook who wants to add protein and flavour to a standard
western dish of soups, gravies, casseroles or salad dressings, a
little miso, added like bouillon at the end of cooking, gives 11%
easily digested protein. In a thirteen-year study involving over
250,000 men and women, Japan's national cancer centre reported
that people who eat miso soup daily are 33% less likely to contract
stomach cancer and 19% less likely to contract cancer at other
sites than those who never eat miso soup. The death rate from
coronary heart disease was 43% higher amongst those who did
not consume miso soup daily.
Although there are a few exceptions, miso can be divided
into two groups, based on colour and taste. Sweet miso is usually
light coloured (yellow to beige) and high in carbohydrates. It is
best used instead of milk in mashed potatoes or creamed soups,
or with tofu and lemon or vinegar in place of sour cream. Use in