2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Miso is the most popular spice in Asian cuisine, especially among the Japanese. This food comes from the fermentation of soy, sea salt and cereals - preferably rice or barley - made in large barrels of cedar for two long years.
As with many other Oriental foods, miso dates back to the early Neolithic. The true recipe for Miso was created around 600 by Chinese Buddhist monks.
From that moment on, Miso became very popular in Japan and came under the influence of Zen Buddhism, which is characterized by harmony in every aspect of life, even in the kitchen.
Miso is a food that best represents this spirit. Miso is used as a main spice in Japanese cuisine so much that a popular saying goes that "anything is allowed as long as there is Miso."
Properties and advantages of miso
Miso is a great food, not only because of the large amount of protein, but rather because of their quality. In fact, these soy-derived proteins are broken down during fermentation and reduced to their individual components: amino acids. This stage of "pre-digestion" guarantees their complete assimilation and high digestibility.
Miso is rich not only in protein. It is also high in minerals, trace elements, vitamins and enzymes. Specific enzymes not only act on fermentation and make proteins digestible, but also have a beneficial effect on the intestinal flora and the balance of intestinal function.
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