Benefits Of Miso

Miso is typically prepared by mixing cooked soybeans with salt and a starter, known as koji (yeast mold). However, it can also be produced from rice, barley or wheat. The freshly prepared mixture is placed into a sealed vessel and allowed to ferment. The fermentation time, ranges from weeks to years, depending upon the specific type of miso being produced. When higher quantities of koji are used as starter, the result is a miso that's sweet in taste and light in color. When higher quantities of salt are used, the result is a darker miso with a saltier taste. Besides the different varieties of miso available (white miso or shiromiso, red miso or akamiso, black miso or kuromiso, Hatchomiso), each with distinct flavor variations, there are dozens of ways to incorporate it into your diet. In addition, your body and taste buds will always be grateful to you when you enjoy miso in its many incarnations.

 

Miso can be regarded as a versatile condiment, which is quite popular as soup at many Japanese restaurants. It has a power to host variety of recipes and is available round the year in supermarkets. Surprisingly, a Japanese culinary staple, Miso originated in China during the 3^rd century BC or even earlier andwas introduced in Japan at the same time as Buddhism i.e. in the 6^th century AD. In the modern era, the industrial method of producing miso in large quantities was established and it became rare to make miso at home. This fermented food is also known as ‘Shi’. Miso has many health benefits to its credit, like its helps prevent many deadly diseases waging war upon our bodies. With this article, we will help you explore the benefits of miso in detail.