Helloooooo there! I’ve enjoyed my social media free summer, and now I’m ready to get back to sharing natural health promoting tips and recipes using simple home ingredients.
I just bottled up this homemade miso that I’ve been fermenting for the last 18 months. The chickpea miso on the left is a little drier and sweeter than regular miso and perfect for those that are avoiding soy or wanting to add more diversity into their diet. Traditional soy miso is on the right, and if I strained it, I would get my own home brewed tamari!
Mmmmm homemade miso is a delicious, nutritious and naturally fermented traditional Japanese food that is surprisingly simple to make. Getting your hands on the starter culture and then waiting for the miso to be ready is the most difficult bit.Contrary to what you might believe, miso is dead easy to make. The hardest bit used to be finding a reliable source of koji (Aspergillus oryzae mould that is traditionally used to innoculate cooked rice or barley).
Miso is nutritionally rich in minerals such as zinc, manganese, phosphorous & iron and is a good source of protein and dietary fibre. Also because it is fermented it is a good source of gut friendly bacteria and enzymes. And for those that are sodium conscious, limited studies have shown that although miso is salty it doesn’t appear to produce the detrimental cardiovascular effects that result from table salt.
I look forward to more research on this delicious food. Do you eat miso? How do you like to prepare it?
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