Do you want to know all about Miso ? Natural Organic living by Yogini Radha

Are you interested in superfood, miso? You are looking for miso for your health, but you are not sure which type of miso is best for you ?

Today, I am going to write all about miso! You can have a good understanding about miso and how to get best miso for you by reading this article.

Since the Japanese food was registered to the UNESCO Intangible Cultural Heritage of 2013, miso soup has been getting popular in the world. I often get asked the same question -whether I am having miso soup for breakfast- the answer is yes, and no, the reason is I normally don't eat breakfast as I don't get hungry in the morning, and I want to listen what my body wants rather than following 3 meals rules in a day. But I do drink miso soup sometimes in the morning if I feel like having something for breakfast.

What is miso?

Miso is a paste made from soybeans, sea salt and koji and often mixed with rice, barley or other grains. There is a saying in Japan that 'Having miso soup keeps doctor away.'

Miso is rich in essential minerals and a good source of various B vitamins, (B1 · B2 · B6 · B12 · ) Vitamins E · K · niacin, folic acid ·,pantothenic acid ), minerals (sodium · potassium · calcium · magnesium, phosphorus · iron · zinc · copper · iodine · Selenium · chromium ), and miso contains all 8 essential amino acids essential for maintaining life.

Types of miso in Japan

Although there are many different kinds of miso that differ in scent and taste depending on the manufacturing method and production area, the most common types of miso are these 4 types- rice miso, barley miso, bean miso and another one is all mixed -miso.(Awase miso )

Barley miso is made from soybean, barley and salt.

Bean Miso is made from soybeans and salt.

Rice miso is made from soybeans, rice and salt,　

In Hokkaido, the red dry miso is the mainstream, and in Sendai it is famous for Sendai miso (red spicy miso ) which has been handed down from the Masamune era. ( Early Edo period.)

Rice miso is the most popular miso in Japan nowdays, and 80% of miso are rice miso, bean miso is often used in the Chubu region ,barley miso is often used in Shikoku and in some parts of the Kyushu region.

Classification by color of miso- White Miso (Shiro Miso) is known as sweet miso, Yellow Miso (Shinshu Miso)is another mild type of miso, Red Miso (Aka Miso) is longer-fermented miso which generally saltier than light yellow and white miso and has pungent flavor.

What is the most important thing to know about miso?

Although there are many different types of miso depending on the climate, eating habits of each rigion of Japan, the raw material of miso is always the same - made with soybean, rice or barley , salt and koji regardless of the region. Then leave them to the natural course and will be fermented over time are called "natural brewing." This is the "real miso" I'd like to say, which takes about a year to be ready.

On the other hand, miso which can be easily purchased at supermarkets and convenience stores in Japan is said to be "fast brewing" which is artificially fermented in a short period of time, they are brewed with alcohol and yeast extract etc. In addition, those miso may contain, msg, sugar, caramel color, preservation, fragrance etc. These miso will be ready to sell in a few weeks to a few months. For those who have made miso by themselves know that it is impossible to make such quick-brewed miso. Also abut the taste, the fast brewing miso has very different taste from naturally brewed ones.

How do I know if it is naturally brewed miso?

1. Finding miso is made with only soybeans, rice or barley, koji and salt.

As I mentioned above, raw materials of miso is only these three or four.

Another thing to check is whether it is non-alcohol added miso. Because alcohol added miso stops fermentation to make miso much quicker.

2. Maturation period.

The other point of choosing miso is the maturation period. Finding naturally brewed miso is not easy these days as many of them are fast brewing miso, however, the period of maturation will be definitely mentioned in the package if the miso has been made traditionally and naturally. On the other hand, the maturation period will be never written if the miso is made within 3 weeks ! Because they don't want you to know the fact.

3. Finding non- GMO miso

Since soybean is the main ingredient of miso, choosing non genetically modified soybean (GMO) is important. Some countries have a obligation to display, however, there is no display obligation for soy sauce and oil, (strictly speaking, there is a loophole to not to display), so we need to be a bit careful about it.

Current domestic self-sufficiency rate of soybean in Japan is 6% as of 2013. Only 6 The other 94% mainly imports from America and Canada. In the United States, 90% of cultivated soybeans are GM.

These are the keys to find real miso, Feel free to ask me if you have any more questions about it!

Bon appétit!