Part of National Nutrition Month 2013
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| Picture by Ze Shen |
Japan is one of the
countries with the highest longevity and lowest BMI rates (Poulain, 2011). Besides a more physically active
life style, many native Japanese people also benefit from consuming a diet composed of fresh
fruits and vegetables, heart-friendly fish, and soybean products on a daily basis. Aside from the well-known tofu and green tea,
another staple food that has been gaining popularity
worldwide is miso, which many Japanese consume at least once a day.
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| Picture by Ze Shen |
Miso is a paste
that is commonly made from soybeans, salt, and koji, a yeast mold that
starts the
fermentation process. There are just as many variations of miso paste as there
are
cheeses, which
depend on what other ingredients are added to make the paste. Rice, barley,
and buckwheat are
the most popular grains that have been incorporated into the fermented
soybean pastes to
infuse it with different flavors. The fermentation process can take as little
as three months or
as long as three years, and the longer miso is fermented, the stronger the
aroma that the miso
will produce.
Like many other
fermented foods, miso helps build a healthy environment in our GI tract.
This welcomes
millions of beneficial bacteria to inhabit our intestines, which not only aid
in digestion, but also
strengthen our immune system. In addition, an assortment of essential vitamins, minerals,
and fatty acids are also found in miso.
All of these factors contribute to the healthiness of
miso.
Miso has a unique
nutty flavor and can add a very savory taste, known as umami, to a variety of dishes. The
easiest way to eat miso is to make miso soup. There is no best way to cook miso soups, and it by no
means limited to tofu and seaweed. You can add whatever vegetables you like or have in
hand, such as carrots, broccoli, and cabbage. Adding one tablespoon of miso to
a vegetable soup
before it is served can make a world of difference, both in taste and health.
References
Gutierrez, D. (n.d.). The secret healing benefits of miso
- here's why this fermented food is a nutritional powerhouse learn more: http://www.naturalnews.com/036618_miso_fermented_food_nutrition.html
Poulain, M. (2011). Exceptional longevity in okinawa: A
plea for in-depth validation. Demographic Research , 25,
24, 245-284. Retrieved from
http://www.demographic-research.org/volumes/vol25/7/25-7.pdf
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