The miso soup
"Relax your abdomen, make the best use of blood, drain hundreds of poisons, go into the stomach, help digestion, improve energy circulation, improve your blood circulation, calm down pain, give you a lot of appetite. I will stop my abdomen, I will blacken my hair and moisturize my skin.
In addition, there are so many proverbs about miso.
One miso soup give you power to walk 9 km.
Having miso soup in the morning gets lid of poisons.
Miso soup kills doctors.
Miso soup is a medicine of longevity.
Miso soup gets lid of tabacco (poison and harm)
One cup drinking with miso, There is not much poison in sake.
Most of proverbs in which miso comes out are involved in health.
Now that with modern science and technology, the components of miso have been clarified little by little and, but even without such technology, people in the past seems to have caught the beauty of miso's efficacy.
The Japanese have eaten a combination of rice and miso soup for a long time.
It is said that it is thanks to this miso soup that they can stay healthy while having such a simple meal. Miso itself has nutrition and it’s not just a seasoning. Besides, we can have nutrition from the ingredients of miso soup too.
Recently, there are not so few people who care about high density of saltiness and avoid having miso soup. However, you won’t have too much salt in one miso soup because the quantity of miso which is used in one miso soup is little. The quantity of salt in a cup of miso soup is 1.4 g, which is less saltiness compared with a single intake of other foods. The target amount of salt intake per day is less than 9g for males and less than 7.5g for females. If you have one cup of miso soup at one meal, there is no need to worry about the salinity.
Eating a cup of miso soup a day will build a nutritious and functionally superior eating habit.
If you still care about the salinity, the problem will be solved by choosing write ingredients which you put in miso soup.
Potassium-rich vegetables such as spinach, and potatoes prevent body from absorpting saltiness. Vegetables which has many dietary fiber, such as seaweed, konnyaku, burdock help you to discharge saltiness out of your body in the same.
People tend to pick up favorite foods to put in miso soup, but if you choose foods rich in potassium and dietary fiber, miso soup becomes nutritious and functionally superior.
Also miso soup, which contains several kinds of foods, is better because you can have more nutrition. When you want to use miso less, try to use DASHI with UMAMI ,such as, and add foods with scent, such as peppers, three leaves and sesame and add foods with pungent taste, such as melted mustard.
Function of Miso
Soybeans, the main ingredient of miso, is a food containing a lot of high-quality protein, and it is said to be “meat of the field". Main nutrition of miso is slightly different in rice miso, wheat miso and bean miso, but the main nutrition is nutrition of soybean. Protein contained in miso is considerably rich. The percentage of protein is 10 to 13% in rice miso, and 10% in wheat miso and around 18% in bean miso.
Miso was an important source of protein because Japanese people staple, rice and potatoes since long ago.
Miso is nutritionally more superior than soybean, because a large amount of amino acids and vitamins are produced during fermenting soybean, which is little in soybean. The protein of soybean is hydrolyzed by enzymes, and about 30% of it become amino acids.The amino asids contain all 8 kinds of amino acids essential for life support.
Miso contains other nutrients such as carbohydrates, lipids, vitamins, minerals and dietary fiber. There is no foods else that contains so much nutrition.
People need a lot of energy to digest food. However, since miso is a fermented food, which microorganisms already digest, you can absorb nutrition efficiently without using a lot of energy. Miso soup is recommend food especially for people who are tired.
Why don’t you have miso soup as your meals?
Miso Health Counseling Committee, Central Miso Laboratory
“Miso Power” written by Hiromitsu Watanabe
“Secrets of Malt” written by Takeo Koizumi
“ Trip to See Shinshu-Miso warehouse” written by Hiroko Kitahara and Sadayuki Nakazawa
Basics About Fermentation The Fungus At The Heart Of Japanese Fermentation, And Cuisine - Koji-Kin
Yumi was raised on her mother's homemade miso, inspiring a lifelong love of the stuff. Believing that mIso can forge love and bonding in families, she's been teaching folks how to make it since 2013. Yumi loves miso more than anything.
Currently, she is in charge of consumer education at Yuasa Soy Sauce Ltd, which has a long history of miso and soysauce making in Japan.
Yumi doesn't just teach adults, but also teaches elementary school kids how to make soy sauce, Kinzanji miso and tofu.
PREMIUM BLACK SOYBEAN SOY SAUCE - YUASA