Miso - More info

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iso is a rich, salty condiment that characterizes the essence of Japanese

cooking. The Japanese begin their day with a fortifying bowl of miso soup and

use miso to flavor a variety of foods in other meals throughout the day. Making

miso is a household art in Asian countries, comparable to the American practice

of canning foods. To make miso, soybeans and sometimes a grain such as rice, are

combined with salt and a mold culture, and then aged in cedar vats for one to

three years. Most miso that is made in western countries is produced in a

similar manner, although " quick " miso also is available. This quick miso is

generally inferior in taste. Miso is actually a group of condiments. The

addition of different ingredients and variations in length of aging produce

different types of miso that vary greatly in flavor, texture, color and aroma.

In Japan, different types of miso are prepared and evaluated much the way

Westerners judge fine wines and cheeses.

 

Buying & Storing Miso

 

Miso is available in natural food groceries and in Asian markets. Store miso in

the refrigerator, where it will keep for several months. The white mold that

sometimes forms on miso is harmless. It can be scraped off or mixed into the

miso.

 

Using Miso

 

Use miso to flavor soups, sauces, dressings and marinades, and to make delicious

patés. Use it in place of anchovy paste in recipes or as a substitute for salt

or soy sauce in recipes. Because miso is high in sodium, use it sparingly.

One-quarter cup in a quart of water makes a savory soup stock. A tablespoon of

miso mixed into a cup of hot water produces a low-calorie broth to sip for an

afternoon snack.

 

Nutritional Value of Miso

 

Two tablespoons of miso provide:

 

Calories 71

Protein (gm) 4.00

Fat (gm) 2.00

Carbohydrate (gm) 9.00

Calcium (mg) 23.00

Iron (mg) 1.00

Zinc (mg) 1.25

Source: Composition of Foods: Legume and Legume Products. United States

Department of Agriculture, Human Nutrition Information Service, Agriculture

Handbook, Number 8-16. Revised December 1986

 

Recipes for Miso

 

http://www.soyfoods.com/soyfoodsdescriptions/miso.html

 

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wwjd

Undisclosed-Recipient:;

Saturday, November 24, 2007 8:25 AM

Miso -

 

 

I find Miso at an Asian Market in the refrigerated section. Most all cities

have an Asian Markt. Look in your yellow pages.

 

Donna encouraged me to buy the light, which is a golden color and not as

strong of a flavor and this is what I have tried so far. She told me to

try a teaspoon of it in a glass of hot water. It is loaded with the B

vitamins. Every time I drink this, I love it more and more. It is a

flavor that really grows on you the more you try it.

 

There are several Miso soup recipes in the files, which I now want to try.

 

http://astronutrition.com/blog/miso_healthy

 

Health benefits include:

 

a.. Good source of B12

b.. Good source of trace minerals, zinc, manganese, and copper

c.. 1 tbsp contains 2 grams of protein for just 25 calories

 

d.. Enhances flavor of a wide variety of dishes

e.. Cancer preventative

f.. Anti-aging properties

g.. Helps control cholesterol

h.. Rejuvenates damaged cells

A little miso really does go a long way - no wonder the Japanese are known

for their longevity - they have a cup of miso every morning to start the

day. .

 

Drinking a glass of this right now and loving it.

 

Judy