Miso, A Savory Health Secret

[Guest guest]

Miso, A Savory Health Secret JoAnn Guest Aug 12, 2003 15:55 PDT

Miso, A Savory

Health Secret

 

 

Miso is a fermented soy paste that is both delicious and versatile.

According to ancient Japanese mythology, miso was a gift from the gods.

It has been a staple part of the diet of the Far East for centuries.

 

Being a fermented, living food, it's flavor takes shape over time, much

like a fine wine. And, like the best wines, good-quality miso is a

natural, traditionally made product crafted by artisans.

 

Traditional miso is made by preparing koji (rice, barley or soybeans

inoculated with Aspergillus enzyme), combined with cooked, crushed

soybeans and salt, then transferred to huge 6-ton cedar vats. There the

miso ages and the bacteria grows for 2 to 3 years.

 

It comes in colors ranging from ivory yellow to near black, and can be

moist and smooth like apple butter, pasty as peanut butter, or lumpy as

baked beans.

 

Its flavor ranges from sweet and mild to robust and earthy. A highly

concentrated source of nutrition, it is high in protein and provides

lecithin, linoleic acid, and B12 (otherwise hard to get in a vegan

diet).

 

As a fermented food, miso contains a wealth of natural enzymes which

stimulate digestion.

 

Two of the oldest & most respected families in miso artistry are Onozaki

& Hatcho. They incorporate centuries old methods of producing miso,

eschewing modern accelerated, temperature-controlled methods. With the

addition of some simple equipment, their misos are essentially

hand-crafted.

 

They are aged in 200 year old cedar vats relying on the equally old

Aspergillus bacteria living there to begin the fermentation process,

while natural weather conditions determine the temperature of the

fermentation room.

Hatcho miso has long been revered by shoguns and emperors as well as

the common people of Japan. Unlike other misos, it is made solely from

whole soybeans and a minimum amount of water, giving it a higher protein

content. It ferments and the live cultures grow under the pressure of

three tons of river rocks so skillfully arranged that they never

collapse, even in an earthquake.

 

The very best miso comes from the center of the cask and was

traditionally presented to the emperor of Japan.

 

What about the salt content of miso? Sea salt acts as a natural

preservative slowing down the fermentation process, providing time for

the yeast and bacterias to do their work. For this reason, miso is about

8 to 14 percent salt, but most of miso's intense and complex flavor

comes from fermentation, not salt.

 

A tablespoon of miso contains 680 mg of sodium compared to a tablespoon

of table salt at 6,589 mg of sodium.

 

Miso as medicine

 

After studying the use of miso as a preventive medicine Dr. Sinchiro

Akizuki of Nagasaki demonstrated that miso plays a part in protecting

against the deadly effects of radiation.

 

In 1972, this was confirmed upon discovery that miso contains

dipicolonic acid which chelates (attaches to) heavy metals like

radioactive strontium and discharges them from the body. Additional

research has also shown miso to be effective in treating some forms of

cancer, and heart disease. Hatcho miso was imported by the truckloads to

areas surrounding the Chernobyl nuclear reactor accident.

 

The Japanese speak of aisho, a special affinity between certain foods.

Among the ingredients in western cooking, miso seems to have an affinity

for beans, all kinds of winter squash, and dishes containing tomatoes.

 

Miso can take the place of dairy, particularly in soups and dressings

providing a rich flavor and creamy texture.

 

It's also good in salad dressings, stews, sauces, spreads, and

unexpectedly in recipes such as apple crisps and pizza doughs.

 

Always blend miso with a bit of liquid before adding to a dish to

assure that it dissolves completely. Remove two to four tablespoons of

liquid from the pot and blend it with the miso in a small bowl, then

stir this mixture back into the pot. Never boil miso because that kills

the live cultures which are so beneficial. For dressings, combine miso

with vinegar, rice syrup, mirin (a sweet Japanese cooking wine) or

sesame oil.

 

Give this versatile, nutritious food a try in your next meal and bon

appetite!

 

So what do you do with miso?

 

Miso Broth

Boil water. Remove a few tablespoons of water and dissolve 2 Tbs. miso

in it. Drink as is or return to pot, add cooked rice, cubed tofu,

chopped onion, garlic, peppers and/or whatever other vegetables you have

on hand and serve warm.

 

 

Miso Spread

Combine 1 Tbs. miso, 1 Tbs white wine , 1 Tbs. maple syrup, 1 Tbs.

minced onion and mix thoroughly. Use as a dressing for vegetables, over

potatoes, a spread for toast, or thin with a little water for a sauce

over rice.

 

 

Miso Gravy

In a saucepan, sauté 1-2 cloves minced garlic & 1 diced onion over

medium-low heat in sesame or olive oil until translucent. Add 3 Tbs.

organic whole wheat flour, and stir constantly for 1 minute. Slowly add

1 1/2 cups miso broth or water while stirring briskly. Stir frequently

until gravy simmers and begins to thicken.

Thin 2 tsp. hatcho miso in 1 Tbs. water and add to pan along with, 1/4

tsp. dried basil , 1 Tbs. mirin or sake (optional) and 2-3 Tbs. minced

fresh parsley. Simmer gently, uncovered, 10-15 minutes, stirring

occasionally. Keep warm until ready to use.

Serve over rice or noodles.

 

http://www.efn.org/~sundance/Miso.html

 

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/AIM.html