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- Unpasteurized miso is a living fermented food that contains healthy probiotics such as lactobacillus and enzymes for digestion. Because of the live active flora it is high in absorbable b-vitamins and helps support the immune system.
- Miso has an unmistakable flavor and is very salty. It can be used to enhance savory raw food dishes and a little goes a long way.
- South River makes a soy-free based Miso and comes in sweet flavors as well.
- Miso is often times made from a base of ground soybeans and rice and then cultured. Many other varieties can be found as well such as miso made from chickpeas, azuki beans, millet and barley. Soy and barley miso tend to be darker, richer and more salty, whereas chickpea miso is sweeter, much less salty and works great in salad dressings, dips, marinades, and raw vegan cheeses. Chickpea and brown rice miso are my favorite varieties for making miso soup, which can become a great staple in a balanced raw diet during the winter months.
- The taste of miso soup should be neither too salty nor too bland. The amount to use is determined by individual taste, but usually 1-2 teaspoons per cup of soup is a good measure. You can start by adding a small amount, then more if needed, but not so much that the soup tastes too salty. Miso should enhance the flavors of the soup but not overpower them.
- A traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin a.k.a “Koji”. Most people are familiar with the traditional Japanese soup by the same name, but there are many uses for, and a wide variety of, salty, buttery miso.
- It makes flavorful sauces, salad dressings and marinades.
- Miso has been commonly recommended as a B12 source for vegans. It also contains the trace minerals zinc, manganese, and copper.
- Look for unpasteurized, naturally fermented miso in the refrigerated section of your local Asian market, WholeFoods or your local health food store.