The living food.
Miso is a live food, a fermented product and will keep in your frig for months, some say up to a year and some say longer. My nurtitionalist says the best miso she has had was over 100 years old. Look for unpasteurized miso. You will find it in the refrigerator section. It’s a pretty safe food to keep around and is therefore convenient. Most of the miso you see is fermented soy, but it can be made from barley or rice as well. Miso is rich with protein and because it is a live food populates the gastrointestinal system with good bacteria. Don't boil miso, or you’ll lose the live bacteria.
Most of us are familiar with it as a soup, but it also works well as a spread, and it can be used as a substitute for anchovy paste in recipes.
I’m not suggesting you give up your coffee, but next time you need a pick me up, have a cup of miso soup, or serve it at the beginning of a meal to aid digestion.
You can get miso in the refrigerator section of many grocery stores. I recommend getting the refrigerated product that is actually a live food.
You can get miso in the refrigerator section of many grocery stores. I recommend getting the refrigerated product that is actually a live food.
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| Add mushrooms and seaweed. |
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| Add boiled water and let cool to touch. Then add about 1 Tbs of miso and mix. |
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| Fresh items can be added at any point. I like to add chopped green onions. |
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| Dried mushrooms and seaweed purchased at the Asian market. |
