Jun 15, 2021

MISO - bean paste : Japan's first seasoning, the secret of longevity

MISO - bean paste : Japan's first seasoning, the secret of longevity photo


Miso, a fermented food, has been a part of the Japanese diet for 1,300 years and is truly our soul food.

Miso soup

There is even a saying in Japan, "A bowl of miso soup, no doctor needed". Today, Japan's diet is becoming increasingly Westernized, but the high nutritional value of miso is being reevaluated.

MISO - bean paste : Japan's first seasoning, the secret of longevity photo

Miso is made by fermenting steamed soybeans with koji and salt and letting it mature.Soybeans are also said "meat of the field" because of their high quality protein content. Fermentation makes miso an attractive food that contains all eight essential life-sustaining amino acids, vitamins, minerals, and dietary fiber that are superior to soybeans' original nutritional value.


Sometimes rice or barley is added. If you count the differences in ingredients, methods of production, and regional flavors, there are hundreds of types of miso throughout Japan.

Red miso, white miso, barley miso, Hatcho miso, and many other varieties are used to suit different dishes.

The differences in color are due to differences in the ingredients and the Maillard reaction, in which the amino acids in the miso turn brown when they react with sugar. The longer it is fermented and matured, the darker the color, and the more antioxidant and intestinal effects it has. The maturation process continues even after completion. The flavor is reduced, but the ingredients and efficacy remain intact.


Benefits of MISO

  • antioxidant effect
  • Intestinal Rectification
  • anti-aging
  • lowering cholesterol
  • Expectations for lifestyle diseases