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Healthy Food Database

Miso
Miso is a fermented paste used extensively in Japanese cooking. There are various types of miso made from fermented soybeans and grain. Using a process similar to making soy sauce, soy beans are mixed with an active culture which helps to breakdown the soybean, which on it's own is hard to digest. Soybeans are an excellent source of protein and miso is ideal for vegetarians who need high quality protein in their diets.
Genmai and Kome miso is fermented soybean and rice.
Mugi miso is soybean and barley.
Hatcho, the most prized of all misos, takes years to produce and is made with soybeans innoculated with a substance called koji and no grain.
Category: Condiment
In Season: all year
To Buy:
Buy from a health food store or asian grocer.
To Store:
Once opened store miso in the fridge in an airtight container. Miso will store for up to 12 months in the refrigerator.
Tips & Tricks:
Boil miso for no more than 1 minute or you'll kill the friendly health promoting bacteria. Miso is a wonderful strengthening food and excellent to feed a cold or flu.
Cooking Tips:
Use miso to flavour soups and vegetable and bean casseroles. As it aids disgestion it's wonderful to add to bean dishes which can be difficult to digest.

Nutrition per 1 Tablespoon:

Weight (grams):
23
Carbohydrates, g:
5.3
Fat (g):
1.4
Monosaturated Fat , g:
0.3
Zinc:
Amines:
Very High
Glutamates:
n/a
Energy (kJ):
177
Protein (g):
2.7
Saturated Fat, g :
0.2
Vitamin B12:
Sodium:
Salicylates:
High

Benefits the Following Health Conditions:*

Cold and Flus
Low Energy
Digestive Disorders
Malnutrition
Immune Deficiencies

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.





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