Japanese Miso
udon simmered in miso soup
Are you interested in the characteristics of Japanese Miso?
It has a lot of merits to use in your cooking.
If you know its marvelous effects on your health, you will feel tempted to eat it everyday.
I’ve also prepared a recipe so that you can make it and experience its amazing power for yourself.
So, please try them.
Anyway let’s start to learn about its characteristics.
1) Merit in cooking
rice bowl of miso pork cutlet
Japanese Miso has a high osmotic pressure.
Because of this fact, it can easily extract water from the ingredients.
In return, it gives umami to the ingredients.
Thus the dishes seasoned by it become delicious.
It’s Umai.
In addition, it can eliminate the smell of fish or meat by wrapping and masking it.
Among Samurais, the most famous Miso lovers are Takeda Shingen, Date Masamune, Tokugawa Ieyasu, who were all successful warlords.
If you are interested in their stories, visit here
⇒ Samurai and Miso
2) Antioxidant effect
Meat dipped in Miso
Among many characteristics, you cannot miss its antioxidant effect.
It’s quite incredible.
Salted meat produces many peroxidic substances in 2 weeks.
On the other hand, meats dipped in Miso will be never oxidized.
This is thanks to antioxidant substances inside it such as lecithin, saponin, isoflavone, melanoidins.
3) without allergens
Egg, milk and soy are considered three main food allergens.
However, containing soy, Miso does not cause allergies.
This is one of the marvellous effects of fermentation .
Therefore, the same things hold true for Natto and Soy sauce.
4) Nutrition value
Modern science attests many nutritional functions of Miso.
But it is interesting that people empirically recognized them without scientific experiment.
Below are the nutrients active in it:
– vegetative protein, lecithin, saponin
⇒ maintain the elasticity of the blood vessel and prevent arteriosclerosis, cerebral infarction, thrombosis, etc.
– vitamin E, daizein, saponin,
⇒ prevent oxidation of the inside of the body and keep the body young
– trypsin inhibitor, isoflavone
⇒ prevent cancers (the anticancer effect)
– dipicolinic acid
⇒ evacuate the radioactive substances outside the body
