Japanese Food Online – Information on Vitamins, Ingredients And Nutrients

Miso is a kind of paste made ​​from soybeans and cereals, depending on the variety different cereals such as rice, barley or other grains are used.

Miso Traditional

During the traditional production soybeans and corn, depending on the variety, rice or barley or other grains are mixed and with the help of Koji and adding Sea Salt in barrels, usually cedar barrels, fermented.

This fermentation process can last for miso depending on the production and sort 1 to 3 years.

Koji is a mold fungus called Aspergillus Oryzae, it is used in Japanese Cuisine to ferment foods.

With the help of Aspergillus oryzae not only miso is produced, but also the soy sauces Shoyu and Tamari.

Nutrients, Vitamins and Minerals

Miso contain, also depending on the variety, B vitamins, such as:. B1 and B2 and minerals such as sodium, calcium, phosphorus and iron.

Depending on the variety, miso contain a protein content of 10 to 20%, a carbohydrate content of 10 to 20% and a fat content of 5 to 10%.

Miso and Health

Miso has a high value on health, because due to the fermentation caused by the long storage in cedar barrels so called lactic acid bacteria and other bacteria are developed and those are very important for human health.

These lactic acid bacteria are extremely important for the health of the human gut, as they promote the healthy bacteria in the gut and suppress the bad bacteria.

Miso thus contributes much to the intestinal health, and the same is true for the soy sauces tamari and shoyu.

Use

Miso is used primarily in Japanese Cuisine for soups for example miso soup, but also as a spread, and some miso sorts even for sweet foods.