Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.
This is a speciality of the Takayama area. The custom originated as a way to thaw out pickles that were frozen solid in the depth of winter. Apparently, water in Takayama area is hard, so it is unfit for miso soup. Hence the locals thought of a way to enjoy miso without the soup. Chopped negi (green onion), mushrooms and wild plants are mixed and seasoned with miso on a hoba and they are broiled. Now miso soup has been served in any ryokans and restaurants by using water filter, but hoba-miso remains a local favourite dish.
How this works is the extreme pressure of the stones on the dry miso creates a low oxygen environment that encourages the growth of Hatcho’s special type of micro-organisms. Over the centuries, a particular strain of Aspergillus, known as Aspergillus hatcho, has made its home in the cracks and crevices of the old seasoned vats and throughout the fermentation rooms seen here.
Generally, good miso is expensive. Like good yoghurt, it is a living food, full of enzymes, micronutrients and active cultures. Since pasteurization kills any beneficial microorganisms (and some taste) along with undesirable ones, it’s best to buy unpasteurized miso. Organic, traditionally made Japanese misos are ideal and worth the money. Miso must be stored in the refrigerator, where it will keep for months. Maybe years. To keep it from spoiling, always use a clean spoon when you remove it from the container.
It’s an all-soybean miso, which is about medium on the sweet/strength/saltiness scale, and is a good general purpose miso. With a long fermentation process, it has a reduced water content compared to other types of miso. It is easy to digest due to the aminolysis of the soy protein and is high in vitamins and minerals. Most importantly, it is a natural food since neither food additives nor pasteurisation is used. Koji mould in miso needs carbohydrates, the right temperature and enzymes. Summer in the Tokai area(the middle part of Japan) is hot and the hot weather accelerates koji mould fermentation very quickly in kome (rice)-miso or mugi (barley)-miso. Thus Hatcho Miso developed mame (beans)-miso which contains less carbohydrates and tolerates the hot weather much better. It was Tokugawa Ieyasu’s favourite and his armies were supplied with hatcho miso because it has a longer shelf life due to its reduced water content. It also has been taken on Japanese expeditions to the South Pole.
Today, the traditional Yahagi blend is not sold. Every year, this blend is presented to the shrine for worship activities. Most of what is sold are of the Hokkaido soybean blend. The miso is rich dark, full bodied, intense in flavour, almost alcoholic. It is also less sweet taking on the qualities of a fine bottle of aged whisky. I personally quite like this blend as it exudes a lot of character and is a testament to true craftsmanship, the process was done the obeying traditional method of making miso dating back 400 years ago.
What Is Miso Soup?
Miso soup is a traditional Japanese soup made from miso paste, a fermented soybean paste. The soup is often served with sushi and rice dishes, and its usually the first course at a Japanese restaurant.
Miso soup is a popular Japanese dish. Its created using miso paste, which is made through a two-step fermentation process that produces an umami flavor. (Photo Credit: iStock/Getty s)
Is miso soup healthy?
Potential health benefits of miso soup include:
- Improved digestive health
- Reduced risk of cancer
- Reduced risk of heart disease
- Less severe symptoms of menopause
Scientific research supports many of these health benefits, but additional research is required.
Miso is a fermented paste made from:
In the two-stage fermentation required to create miso, koji is created first. Koji is made by combining a mold spore of the Aspergillus oryzae fungus with steamed rice or other grains like barley or soybeans. Koji also can be made using Saccharomyces cerevisiae and lactic acid bacteria.
For the second stage, koji is mixed with mashed soybeans, salt, and water to ferment into miso, a process that can take weeks or months, depending on the type of miso.
Koji mold contains enzymes, such as amylase and glutaminase, that turn proteins and starches into peptides, amino acids, and sugars. The glutamic acid is what gives miso paste an umami flavor.
Types of miso
There are more than 1,000 types of miso produced worldwide by many different cultures. How long the miso is left to age, or ferment, and the ingredients used to make it determine the color and flavor intensity of the miso paste. Some miso pastes you may see at your grocery include:
- White miso. Also called shiro miso, its aged for the shortest amount of time. Of all the varieties, it is the mildest, sweetest, and least salty.
- Yellow miso. Also called shinshu miso, its aged a bit longer. It produces a mild, earthier, but more acidic flavor.
- Red miso. Also called aka miso, its typically aged the longest with the highest percentage of soybeans. The deep pungent flavor is salty and slightly bitter, so a little goes a long way.
- Kome miso. Its made from rice and soybeans and is the most commonly found type of miso in U.S. grocery stores. It can be white, yellow, or red.
- Genmai miso. Its made with brown rice instead of white. It produces a sweet, mild, earthy flavor thats great in stews.
- Mugi miso. Its made from barley and soybeans and isnt gluten free. It gives a mild and earthy taste.
Some new varieties of miso include farro miso and soy-free chickpea miso.
Beyond soup, you can use miso paste in stews, dips, casseroles, salad dressings, and marinades for fish, chicken, and meat.
The Unusual & Unexpected Effect Of Miso?! Is It Healthy?
FAQ
Is miso soup daily healthy?
Does miso soup have too much sodium?
Is miso soup considered a meal?
Can you eat Miso Soup a day?
Regardless of whether miso is good for your cardiovascular health, it should still be consumed in moderation. Eating foods that are high in sodium can increase your risk for gastrointestinal cancer. In the context of miso soup, however, this means three to four bowls a day or more.
Is miso soup good for digestion?
2. Improves Digestion Eating miso in its most powerful, healing form — miso soup — is an easy way to improve digestion. The powerful probiotics found in it help combat digestive issues caused by an imbalance in gut bacteria, including constipation, diarrhea, gas, bloating and irritable bowel syndrome (IBS).
Is there such a thing as too much miso soup?
Miso soup is incredibly popular in Japan and is actually consumed at least once a day by the majority of the Japanese population! But is there such a thing as having TOO much miso soup? Miso soup can be consumed every day, at least once a day. It’s actually highly recommended to do so because of the health benefits.
How much miso is in miso soup?
Miso soup nutrition varies by what’s included in the soup. A 1-cup (240-gram) serving using miso, tofu, chicken broth, seaweed or kelp, mushrooms, salted cod, and vegetable oil contains the following: One tablespoon, or 17 grams, of miso contains the following: