In traditional Japanese cuisine,misoSoup is a healthy medicated meal that must be drunk every day. The reason is that the miso paste in the soup is hailed as a hundred medicines by Japanese Chinese medicine. During the Edo period, there was a saying among the common people that “it is better to spend money on miso than to spend money on medical treatment.”
misoIt is rich in soybean protein, amino acids and dietary fiber, and also contains nutrients such as iron, calcium, zinc, vitamins B1, B2 and niacin. Because it is easy to absorb after fermentation, it is a rare longevity health food.
Origin of Miso
Miso first originated in China, and was introduced to Japan along with monks and scholars in the Tang Dynasty. It was called miso at that time, and it was a granular dry sauce. It is mainly used in noble families and monasteries, and ordinary people cannot eat it. It was not until the Edo period that the promotion and popularization of the knowledge of the medicinal properties of miso in the “Honoku Shijian” made miso into thousands of households in Japan and became a medicinal diet to protect health at home.
Miso is actually a Japanese grain sauce, which is mainly a sauce formed by mixing and fermenting rice beans. However, because of its unique fermentation method and raw material configuration, its nutritional value and medicinal value are different, and it has become a major feature of Japanese food culture.
Miso contains aflatoxin, will it be poisonous if you eat it often?
Previously, it was reported on the Internet that “there is aflatoxin in miso, and frequent consumption of miso will lead to poisoning” and “the darker the color of the miso, the more toxins it contains”, which made the loyal fans of miso worried.
The Taiwan Food and Drug Administration issued two announcements to solve people’s doubts:
1. The production of miso is mainly based on soybeans, and then fermented with salt and different kinds of koji, such as rice miso made from rice koji, wheat miso made from wheat koji, etc. Different ingredients can also be added to form different types of miso. Flavors such as bonito miso.
According to the Taiwan Institute of Food Science and Technology, the “seed koji” and “yellow koji mushrooms” used to make miso are different types, and after inoculating a large number of koji bacteria, there is no room for the yellow koji bacteria to grow. If there is a perfect manufacturing process And proper storage environment, will not produce aflatoxin.
2. Miso with a darker color is mainly due to the fact that soybeans contain iron. After contacting with oxygen, dark brown iron oxide is formed. The more iron oxide is formed over time, the darker the color and the stronger the taste. , is not harmful to the human body. The length of the aging period also affects the color of the product. For example, red miso matures for more than 3 months, which is dark brown and has a strong taste.
Health benefits of miso:
1. Reduce salt intake
Since the average salt content of miso is only 12%, and it has a rich taste, it can give food a very good taste and aroma. Therefore, seasoning with miso not only reduces the amount of salt a lot, but also tastes more delicious than food seasoned with only salt.
2. Protection against radiation
A review of studies published in the Journal of Toxicology and Pathology by Hiroshima University in Japan showed that miso helps protect against radiation damage, and the longer the fermentation time (180 days is the best), the greater the defense against radiation.
Miso is rich in soy isoflavones, which are powerful anti-cancer substances. It is a phytoestrogen that can limit the action of the body’s own estrogen, thereby reducing the risk of breast cancer. A number of studies in Japan have found that in addition to preventing breast cancer, miso also has inhibitory effects on cancer cells such as lung cancer, colon cancer and liver cancer.
4. Miso contains natural oils and no cholesterol
Miso contains an average of 5% natural oils, most of which are unsaturated, and is completely cholesterol-free, which gives miso its unique flavor and aroma. Since these oils are basically unrefined soybean oil, they are rich in lecithin and linoleic acid, which remove cholesterol and fatty acids accumulated in the circulatory system.
5. Burn Fat
Miso contains saponin, which inhibits fat absorption. Its rich amino acids help prevent excess fat accumulation in the body and promote fat burning. Miso itself contains a variety of nutrients, which can help supplement the needs of the human body.
The total amount of fat (mostly saturated fat) consumed by Westerners is three times that of Japan. It is generally believed that Japanese people suffer from less heart disease, high blood pressure, arterial disease and arteriosclerosis, obesity and other problems than people around the world because of their low fat intake.
6. Brain health
Miso contains choline, a vitamin that promotes neurotransmission in the brain and helps improve memory.
7. Strengthen the spleen and stomach, nourish the heart and kidneys
The pharmacy book “Honchao Shijian”, known as the “Compendium of Japanese Materia Medica”, records that the fermented soybeans in miso can aid digestion and make the stomach comfortable. Because of its sweet and salty taste and moderately warm in nature, it can invigorate the middle and invigorate qi, strengthen the spleen and stomach, and nourish the heart and kidneys.
8. Anti-aging and longevity
It is recorded in the “Benchao Shijian” that miso is good for qi and blood, black hair, moisturizing, curing blood stagnation, expelling cold, detoxification, etc. It is very beneficial to the conditioning of the weak after illness and the health of the elderly.
Miso contains soybean protein, amino acids, iron, calcium, zinc, sulfur, multivitamins and other unique nutrients, and it is easier to absorb after fermentation. It is a rare longevity health food. Miso contains vitamin E, daidzein, and saponin, which have strong antioxidant effects and help to resist aging. The soy isoflavones in miso also help the body absorb calcium and prevent bone loss with age.
how to cookmiso soup？
Miso paste is slightly salty and sweet, with a long-lasting aroma, making it easy to cook at home. Can be used for soups, pickled vegetables and barbecue beef, chicken, etc., all delicious.
Flavor ready in about 10 minutesmiso soup,fast and convenient. Cooking miso soup is actually a different method, but because miso is rich in enzymes, it is generally not boiled over high heat for a long time, otherwise the taste will become bitter and nutrients may be lost. To cook miso soup, first cook ingredients such as tofu, vegetables, or kelp, then reduce the heat to the lowest heat, or even add the miso after turning off the heat.
In addition to using a single miso, you can also adjust it according to your personal taste. Mix red and white miso in different proportions to make the aroma more layered. In summer, if you lose more sweat, you can drink more salty, and the ratio of red and white should be 2:1; in winter, it is suitable for sweeter miso soup, and the ratio of red and white should be 1:2.
What to pay attention to when eating miso
Since miso is high in salt and protein, you should also pay attention to:
1. It is best to drink natural miso soup, and it is advisable to drink one cup a day. If you buy commercially available miso, you should choose one with low sodium content.
2. Patients with high blood pressure, gout and kidney disease should eat less.
3. Miso is high in vitamin K. People taking blood-thinning drugs should be careful, and people with poor thyroid function should be careful about soy foods, including miso. If in doubt, consult your doctor.
(Editor in charge: Li Hong)
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