Miso is a fermented paste made from soybean's, or a combination of grains, or beans and salt, that is combined with the Aspergillus oryzae mold, to initiate the fermentation process. It is a consummate food, used to add depth of flavor to broths, stir fries, dressings and soups. It is mostly used in Japanese cuisine. While all miso has a savory, salty taste, the flavor of a particular miso is influenced by its ingredients and how long it has been ages.
[Aspergillus oryzae, also known as kōji mold is a filamentousfungus (a mold) used in East Asia to saccharifyrice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to fermentsoybeans for making soy sauce and miso. ] Information from Wikipedia
White Miso is milder in flavor and more versatile.
Red Miso is stronger and typically used for marinades for grilled foods and other recipes where its pungency is tamed.
To keep the microorganisms in miso alive, avoid warming it above body temperature.
Beneficial Bacteria Because of its long fermentation period, miso is rich in probiotics, adding beneficial bacteria to the flora of the intestines to strengthen immunity.
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《This information should not be used as a substitute for the advice given to you by a Chinese medicine practitioner. If you are in doubt, please consult your practitioner in charge. *以上资料供为参考。 《此信息不应替代中医师提供给您的建议。如果您有疑问，请咨询您的中医师。》
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