Miso contains per portion a dense source of specific nutrients. For this reason, claims of what miso is good for include cardiovascular health, improved digestive function, and as a toxic- waste cleanser.
Contains ample living enzymes, friendly bacteria lactobacillus, and minerals zinc, manganese, phosphorous, iron, and copper per portion. Research is currently underway on the role of lactobacillus in digestion.
Serving size- one heaping teaspoon per person
Use- comes in a paste, a texture great for soups, dressings, and sauces
Flavor- supporting role: complements and adds texture to the key ingredients in the recipe
IMPORTANT POINT: Cooking destroys the live components in miso, so add at end of cooking or stir in heated water- as long as there is no exposure to boiling temperature
Ingredients and fermentation time affect the color (light to dark, pale yellow to dark red, flavor (miso is a salty product), and texture (thick paste)
In addition to miso made from chickpea, brown rice, and aduki bean, there is soy miso, soy and white rice miso, soy and barley miso, soy and buckwheat miso, soy and brown rice miso, and ginger and soy miso.
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