Miso is a paste made in an artisanal, unpasteurized way, a product of the fermentation of soybeans , it is used as a condiment that aromatizes and adds flavor to foods. In addition to soy, other cereals such as rice, barley or wheat can also be added, which after the fermentation process gives rise to
a miso that is highly appreciated in oriental cuisine .
YOU MAY BE INTERESTED: WHAT IS HATCHO MISO? AND WHAT RELATIONSHIP DOES IT HAVE WITH MACROBIOTIC FOOD?
Miso is a dressing that has been present in Japanese cuisine since mythology, and has since been considered a food with certain healing properties, a gift from the gods according to the ancient beliefs of Eastern countries. This food provides, in addition to flavor to meals, minerals, proteins, carbohydrates, vitamins and essential oils in sufficient quantities for easy assimilation by our body.
What are the properties of miso?
- It contains an enzymatic capacity that provides speed in digestion.
- The presence of linoleic acid and soy lecithin eliminate cholesterol from the blood, preventing the hardening of blood vessels.
- It is rich in antioxidants so it releases free radicals.
- Miso is a good alkalizer, since it eliminates acids in the body, raising energy levels.
- Likewise, it is rich in proteins and vitamin B12.
What are the benefits of Miso?
- It has probiotic benefits, regenerates the intestinal flora, increases defenses and improves the immune system. It is ideal for stabilizing digestive harmony when suffering from diarrhea or constipation.
- It is capable of providing protein without cholesterol.
- Provides good quality fats.
- Improves the physical appearance of the skin and hair, promoting its growth and nutrition, preventing hair loss. It also controls other abnormalities such as seborrhea, dandruff or dry hair.
- Regenerates and protects the intestinal mucosa.
- It is a food recommended for women in the menopausal stage, because it helps them combat some associated symptoms such as hot flashes and the breakdown of bones that gives way to osteoporosis.
Precautions for eating miso
It is necessary to make a prior evaluation or simply control the intake in people who suffer from high blood pressure, uric acid, arthritis, gout, kidney problems related to fluid retention, since this condiment has high concentrations of sodium. Likewise, it is not recommended for people with celiac disease, due to the incorporation of other ingredients for its preparation that do contain gluten.
At Casa Perris you can find these varieties of miso:
MUGI MISO
HATCHO MISO
