The wonders of Fermented Red Miso
August 24, 2017 (2 years ago)
Broth is the new black.
Bone broths are often talked about. We make them, take them and know the health benefits well. But we got to thinking, how can we get the health benefits, mainly around gut health into a Vegetarian/Vegan option.
Through research and trial and error, we realised that Red Miso, combined with Tasmania Kelp and Vegan savoury nutritional flakes, not only makes an amazing broth, it is PACKED with nutrition for Gut Health!
So what is Miso, what are its origins and why have we added it to our Veggie Broth?
We thought we would catch you up on why this fermented powerhouse is the new hero of broth. Miso is a protein rich fermented paste made from soybeans, sea salt and Koji.
Koji is a specific strain of mould that has been cultured over the centuries – like ‘the mother’ for apple cider vinegar or sourdough bread, or a scooby for kombucha. Koji-kin is the actual mould, used to ferment the soy beans. The scientific name of this magical mould is Aspergillus Oryzae. Koji is contained in stacks of Japanese fermented foods as the saccharifier of starch contained in crop cereals. Koji contains abundant beta-glucan, which stimulates immunity through macrophages, thus improving your blood. It also contains glycosylceramide, which has improving effects of skin and intestinal microbial flora.
Miso can sometimes be mixed with rice/barley/grains and the mix can ferment from as little as 3 months and up to 3 years.
In Japan, families begin their day with a bowl of miso soup/broth to wake up and stimulate digestion and energise the body. Research shows that Miso has been used in Japanese cooking since the introduction of Buddhism in the 6th century. It is believed that miso was derived from a little something called hishiho, a fermented sauce using ingredients like fish, shellfish and other white meat. It was infact the monks that realised that the soy beans could be ground into a paste creating a whole new way of incorporating Miso in their every day eating.
Fermented Red Miso is a powerful enzyme rich food, the binding agent for zybicolin which is effective in detoxifying and eliminating elements that our bodies we may absorb from pollution and artificial chemicals found in our environment. As a fermented food, miso provides probiotics and beneficial bacteria for overall gut health, creating strong immune systems and vibrant happy healthy people.
Here are some of the key benefits of Fermented Red Miso:
– Contains all essential amino acids making it Red Miso a complete protein
– Promotes and stimulates digestion
– Restores beneficial bacteria to the gut
– High in Vitamin B12 and K, iron, calcium, potassium, copper and manganese
– High source of antioxidants, fighting free radicals through out the body.
– Can help to preserve beautiful skin as miso contains linoleic acid, an essential fatty acid that helps your skin stay soft and free of pigments
– Can help to reduce menopausal complaints – the isoflavones in miso have been shown to reduce hot flashes.
– Excellent source of fibre
– Rich in omega-3 fatty acid content
So, if you are Vegetarian or Vegan, or you would like to boost your intake of Veggie’s in a simple cup, consider including Vegetable Broth in your daily routine. The hero, Fermented Red Miso is a worthy probiotics and complete source of protein. Plus totally delish.
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