Me So Into Miso!!Miso (pronounced mee' soh) finds much of its fame and history in Japan, though its ancestors came to Japan from China. Today it is produced by fermenting barley, soybeans or brown rice (or a number of other grains and pulses/legumes), with salt and a specific fungus. The resulting product is a thick paste, which varies in flavor & color, depending on which foods were used to make it. The most commonly known & used variety in the West is made from soybeans, often mixed with rice or barley. This wonder-food is known for specific health qualities. It is high in protein, vitamins (including B vitamins) and minerals. There is some speculation that its high levels of sodium outweigh the benefits, but, just as anything else, moderation is the key! When using this food, avoid other salty condiments - it has plenty to cover the whole meal. And, obviously, if you're avoiding salt, keep it's use to a minimum and/or dilute it with every use. One benefit of including this product in your diet is that, as it is fermented, it is high in good bacteria, such as acidophilus. These intestinal flora are key to a healthy gut, and some say, to a healthy body. Because of the presence of these crucial players, it's important not to cook miso at high heats. When making soup, for example, it's best to add it just after turning off the heat, so that it doesn't boil. Just Another Bowl of Soup?While I do love a good bowl of soup, I have 2 methods of incorporating this fab food into my diet that don't include cooking at all.The first is as miso-tahini spread. I combine 1 part any flavor miso to 2 parts tahini (sesame spread). I use this on bread, crackers, etc as a high protein, high energy snack on days I'm working hard (ie gardening, or hiking). My second, and most common use, is as a substitute for Marmite (yeasty, salty British spread, for those who don't know). I won't get into the discussion here, but I'm not a huge Marmite fan - it's just a bit too yeasty for me. But try a bit of miso, spread on fresh toast...mmmmmm. This may sound a bit unconventional, but try it with a bit of hommous, too. Ok, I'm getting off topic... Mmmmm these spreads make ME SO happy! ;) As it keeps so well in the fridge, I try to always keep a jar at hand. It's unbeatable for those days when you just need a bit of something extra, whether it be flavor or vitamins. There are so many spreads out there that are high in refined sugar, unhealthy fats, etc. It's nice to spread something on a cracker and know that it's good for you!
Go from Miso back to Healthy Food List
|
