What is Miso?
Miso is a traditional Japanese fermented seasoning made from soybeans, rice and salt. It makes delicious and nutritious soups and enhances the flavour of vegetables, meat, fish dishes and dips.
What are the benefits?
＊ A complete protein, containing all essential amino acids
＊ High in antioxidants
＊ Beneficial probiotics to build your inner ecosystem
＊ Boosts digestion
＊ Good source of vitamins (including B1, B2, B6, B12, E, K and folic acid)
＊ Known to lower LDL cholesterol and reduce risk of breast and stomach cancer
(Handbook of Fermented Functional Foods, CRC Press, 2003)
“Miso belongs to the highest class of medicines, those which prevent disease and strengthen the body through continued usage.”
Dr. Shinichiro Akizuki, Director, St Francis Hospital, Nagasaki (1916-2005)
What is Koji?
Koji is fermented rice grains and is used to produce miso, soy sauce, sake, rice vinegar and mirin. It was even declared as the “National Culture” of Japan in 2004!
Koji is made by inoculating steamed rice with Koji culture (Aspergillus oryzae) and fermenting for 50 hours. Koji culture produces enzymes that break down starch and proteins in the culture medium (e.g. the soybeans) turning them into digestible glucose and amino acids which also keep the the culture alive - hence why it is a "living food".
