Miso means ‘fermented beans’ in Japanese. A traditional ingredient in Japanese and Chinese diets, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria
There are many different types of miso, with versions linked to regional cuisines, identities and flavours. This protein-rich paste adds the fifth taste, known as ‘umami’, and can be used in all sorts of dishes, including soups or broths, salad dressings, vegetables, stews, glazes and marinades. The length of fermentation time can affect the flavour, ranging from sweet and mild to salty and rich.
The most common type of miso is made from only soybeans, but the variety and ratio of raw ingredients can vary. Some miso pastes are made from cultured wheat or millet, or combinations of different grains and beans. The colour is a fairly good indicator of the strength of flavour. The texture can vary, too. Miso made from a wholegrain is typically saltier than that made from a hulled grain.
Here are the top 5 health benefits of miso:
1, Support gut health
2, Promote vitamin levels
3, Reduce the risk of certain cancers
4, Enhance immune function
5, Support brain health
I – Word Understanding
Cuisine – a method of cooking in a specific country, region or establishment
Broth – water in which food has been boiled
Glaze – a liquid of syrup applied to food as coating
Marinade – sauce in which meat, fish, or a vegetable is soaked to enrich its flavor
Hulled grain – grain with its hull or husk removed
Gut – digestive tract (stomach, intestine)
II – Have Your Say
1, Why is miso important in the Japanese diet? What are the many uses of miso and how do you incorporate it in your meals?
2, How do you choose the best miso and how do you store it?
3, Explain the following varieties of miso:
a, White miso (shiro)
b, Yellow miso (shinsu)
c, Red miso (aka)
d, Barley miso (mugi)
