Amazing Miso
Miso is a traditional Japanese seasoning made by fermenting soybeans with the fungus kōjikin (Aspergillus oryzae), salt, and other ingredients like barley and rice. The outcome of the fermentation process is usually a thick paste used for sauces and spreads for traditional Japanese culinary fare. It is a delicious Japanese staple that is fast catching the attention of the world, not just for its delicious taste but also for its amazing health benefits!
The origin of miso is not clear but it can be traced back to Japan’s Neolithical era (Jōmon period 14,000 to 300 BCE). Miso was used for grain and fish and was called “Jōmon miso.” It was similar to the early fish and soy-based sauces used throughout East Asia. Other types of fermented soy-based food was introduced to Japan at the same time as Buddhism from China. During the Muromachi era (1337 to 1573), Buddhist monks discovered that soybeans can be ground to make a paste which created the cooking methods using miso to flavor other foods.
Some of the amazing health benefits of miso:
- Miso contains essential amino acids to make it a complete protein.
- Miso stimulates secretion of digestive fluids in the stomach.
- Miso restores probiotics in the intestines.
- Miso contains isoflavones that inhibit the development of breast cancer in women.
- Nutrients in miso are vitamin E, vitamin B2, Vitamin K, potassium, lecithin, choline, calcium, and iron.
- Miso contains linoleic acid, which helps keep the skin soft and supple.
- Miso is a good source of antioxidants and eliminates free radicals from the body.
Check out our photos of KCP Spring 2016 students as they learn to make miso soup in cooking class.
Slicing tofu.
Enjoying the delicious soup!
View more photos of the cooking session here.
