Why is Miso a probiotic Food? Miso is produced by fermenting soybean, barley, brown rice, or other grains with a type of fungus known as koji (aspergillus oryzae).
The fermentation process can take anywhere from a few days to a couple of years to complete and the end result is a red, white or dark brown colored paste with a buttery texture. Typically, the darker the color of the miso, the saltier and stronger the flavor.
The Health Benefits of Miso – Besides containing a good amount of readily absorbable protein, miso is also high in vitamin B12. It also supplies trace levels of minerals such as zinc, copper and manganese which are crucial for good health.
How to Use Miso? Miso soup is famous throughout the world and it is very easy to prepare. Simply dissolve a tablespoonful of miso (or more depending on how strong a taste you prefer) in a pot of water filled with tofu, seaweed and other ingredients of your choice.
But the use of miso is not limited to soups only. Japanese uses the protein-rich miso in a multitude of ways, including spreading a thick layer of miso on snacks made with pounded glutinuous rice. Instead of using butter or salt, you can also spread miso on freshly cooked corn on the cob and toasts. The uses of miso are only limited by your imagination and personal preference. Personally, I like to stir miso into a bowl of piping hot porridge for dinner.
Like most probiotic foods, miso should only be added to soups or other dishes just before they are removed from the heat. This is to preserve the live koji cultures in miso and also to retain as much nutrients as possible.
Interesting Facts about Miso – Tamari, or soy sauce, is the liquid byproduct left behind during the fermentation of miso.
For for more information visit http://theconsciouslife.com/top-probiotic-foods.htm
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