Miso is a condiment of Japanese origin that is made from soybeans or cereals and fermented sea salt. The flavor of this condiment is somewhat intense and salty, very appropriate for seasoning meats and fish, or for dressing soups, salads and sauces. In addition to being tasty, its consumption is very beneficial for health and it is this topic, the benefits of miso and how to prepare it, that we will be delving into below.
Benefits of unpasteurized miso
Unpasteurized miso is preferred because it can recover the intestinal flora, which is easy to deteriorate when there is excessive consumption of meats, flours, sugars, chemicals and antibiotics.
''If you've spent a weekend of excess, a miso soup can counteract the negative effect of all this refined sugar''
On the other hand, miso contains enzymes that provide vitamins, minerals, carbohydrates, proteins, and lipids. In addition, it contains an alkaloid called dipicolinic acid whose advantage is that it binds to heavy metals, facilitating their expulsion from the body. This advantage disclosed by Dr. Schnuchiri Akizuki has made miso a highly appreciated food in Japan after the bombings of Hiroshima and Nagasaki.
Another advantage of consuming miso is that
it acts as an antioxidant, combating cell aging .
How to prepare miso
For its preparation, any type of cereal of preference is added to the soybeans, such as white rice, barley, brown rice or just soybeans. Koji is a type of rice inoculated by the fungus aspergillus oryzae or aspegillussojae, which is of excellent quality and traditionally used in Japanese cuisine to prepare miso.
Another ingredient that will be needed during preparation is salt, which is recommended to be sea salt. The longer the pasta needs to ferment, the more salt it will need.
The preparation of miso is laborious because it takes some time for its fermentation, this time can be up to a year, and even extend longer if you want to achieve a better quality miso.
UNPASTEURIZED MUGI MISO READY TO CONSUME
Luckily, we can save this entire process and the time it entails if we choose its already prepared and packaged version. At Casa Perris we have excellent quality Mugi Miso available that we import directly from Japan, where they make it always respecting the country's tradition.
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HOW TO USE:
It is added when we have finished cooking a dish and have turned off the heat. Then we dilute a small teaspoon of mugi miso per serving in the soup or broth.
Important note
Remember not to add the Miso while the broth is boiling. Dissolve hot after cooking.
If we do it before we will spoil all its natural properties and enzymes.
