By Pat Ostrander
Miso is a traditional Japanese seasoning made by fermenting soybeans with salt, the fungus
Aspergillus Oryzae, and other grains. It can be used in soups, stews, sauces, spreads, and for pickling
vegetables and meats. Miso is high in protein (consisting of all thirteen amino acids), and rich in vitamins, minerals, and antioxidants.
Though high in salt content, recent research has shown that salt from miso affects the human cardiovascular system differently than other high salt foods. In addition, the fungus Aspergillus Oryzae is capable of breaking down two of soy’s isoflavones, daidzein and genistein, not to mention adding beneficial microorganisms to the digestive tract, helping to make miso, you so, we so happy and healthy.