Miso The Miracle Worker – Taste in Music 2013

written by Sandra Dubs

Traditional fermenting hatcho miso in Japan

Head in a vice?
Stomach akimbo?
Just feeling like crap?
Me so hung over? Miso to the rescue!

Melbourne health and wellbeing expert Sandra Dubs reveals the healing wonders of miso.

According to Japanese mythology, miso was a gift to mankind from the gods, to assure man’s health, longevity and happiness.

In some parts of China and Japan, drinking miso soup every day is associated with a long, healthy life. Starting the day with miso soup is said to alkalise the body and help neutralise the acid condition caused by eating meat and sugar and drinking alcohol.

For quick relief, miso is like a traditional Alka-Seltzer. Also, once established in the intestine, the acid-loving bacteria found in abundance in sweet, light, unpasteurised miso promotes health and stamina. For smokers, miso is also thought to rapidly clear nicotine from the body and is still used to clean tar from smoker’s pipes.

So what is miso? It’s a fermented paste made from soybeans and usually one other cereal grain such as rice or barley. Like yoghurt, miso contains live bacteria and enzymes, which aid digestion. Traditional miso provides a nutritious balance of natural carbohydrates, protein, essential oils, vitamin and minerals.

Soybeans are fermented into different flavoured miso which range from savoury to sweet. During fermentation, the complex proteins, oils, and carbohydrates of grains and soya beans are broken down into more readily digestible amino acids, fatty acids, and simple sugars. This is why miso is considered an excellent food for people with a weak digestion and is still used by traditional Japanese women for weaning.

The science of miso

For centuries, highly alkalising miso has been known as a folk remedy for weak digestion, cancer, radiation sickness, tobacco poisoning, acidic conditions, low libido, and several types of intestinal infections, and now miso’s reputation as one of nature’s most healing foods has been confirmed by modern medical science. Scientific research revealing miso’s effectiveness in prevention and treatment of cancer began in the 1960s.

Immune System

Many believe that consuming miso soup several times a week will help you avoid illness during cold and flu season. The remedy soothes those who are already sick, much like chicken soup. Antioxidants in the soup strengthen the immune system and, because miso soothes acid in the system, it helps combat viral infections.

Which miso?

Although there is no research as yet in which miso to use, it is common for natural healers to advise cancer and heart patients to use dark, salty, long-aged misos. This is because they know that these types are higher in soya bean content than the sweeter, lighter misos. Lighter, sweeter misos, however, have the advantage of being lower in salt.

White Miso – very light flavour. Best for light cooking and summer soups
Red Miso – saltier and stronger in flavour than white Favoured for winter soups
Dark Brown or Black Miso – very strong flavour and smell. Best for rich cooking, such as with meat or stews

I use and highly recommend Spiral Foods Traditional Miso as they are fermented naturally in cedar vats for 18 months to 2 years (pictured).

Available Spiral Foods Miso Paste

Hatcho miso – made from pure soybeans

Kome miso – made from soybeans and white rice

Genmai miso – made from soybeans and brown rice

Mugi miso – made from soybeans and barley

Shiro miso – made from soybeans and white rice and ferments quickly

Unpasteurised organic miso – miso which has been aged for at least 2 years

Miso Soup

Miso is a concentrated protein source. Rich in amino acid and low in fats, but high in salt, it’s best used in moderation. But do not boil miso! Gentle simmering stops the fermentation process, so that the miso will not continue to ferment – and produce gas – in your stomach and intestines. However, the simmering heat is not strong enough to kill the friendly bacteria present in the miso. Thus, miso soup prepared in this manner will nourish you with beneficial friendly bacteria, which helps digestion and enhances immunity.

Sandra’s wakame miso soup

6 cm piece dried Wakame sea vegetable

4 cups water

2/3 cup onion, thinly sliced

1/2 cup carrots, thinly sliced

2 tbsp organic mugi miso, puréed in 2 tbsp water, or to taste, or any organic miso

Spring onions, finely sliced for garnish

Directions
Rinse wakame, soak in cold water to cover for 5 minutes and dice (remove and discard central stem), no soaking required
Bring water to a boil and add wakame, onion and carrot
Simmer 5 to 7 minutes. Reduce flame to very low
Add puréed miso and simmer without boiling for 2 minutes
Serve garnished with spring onions

Optional ingredients: tofu, shiitake, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles

Hacho, genmai or shiro miso may be substituted for mugi, though you may need slightly more miso – 1/2 tsp or so – if using one of these.

See many great recipes in Sandra Dubs “My Wholefood Community Cook Book”