Benefits of Long-Aged Miso
Miso is a traditional food of Japan made from soybeans, rice, and sea salt. Many miso pastes are made from these ingredients and mixed in various ratios and then fermented. The daily intake of miso should not exceed two tablespoons per person.
- White Miso Paste: Prepared with using larger amount of rice koji to soybeans. This white miso paste is fermented for a short period of time and this makes it sweeter and more mellow flavoured.
- Red Miso Paste: Prepared using larger amount of soybeans to rice or barley and fermented for a longer time.
Benefits of Long-Aged Miso:
- Rich source of amino acids and protein.
- It is low in salt content and is low in cholesterol.
- Helps to maintain nutritional balance.
- Helps in strengthening the immune system to fight against viral infection.
- Contains digestive agents that help in improving digestion.
- Rich source of iron, vitamins, calcium, potassium, dietary fibre, and also vitamin B.
- Improves and strengthens the quality of blood and lymph fluid.
- Helps in reducing menopausal complaints.
- Helps to preserve beautiful skin and protect the skin from radiation.
- Reduces the risk of cancer including lung, prostate, colon, and breast cancer.
- High in antioxidants and prevents aging.
- Reduces high blood pressure which in turn also decreases the risk of stroke, heart, and kidney diseases.
Way to use Miso in recipes:
- Puree with tofu and lemon juice and use instead of sour cream.
- Use light-colored miso instead of milk, cream, butter, and salt in creamed soups.
- Blend light-colored miso with vinegar, olive oil, and herbs for salad dressing.
- Use as cheese for pizza and wraps with yellow miso and firm tofu.