Pasta Miso

Author: Leticia Celentano Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about Pasta Miso. Miso paste - a natural elixir for health.

Pasta Miso dates back to ancient China in the seventh century and is still considered a luxury food with healing properties. Over time, it became an integral part of the national cuisine of the country, and later gained popularity around the world. The process of making pasta is an art and takes weeks, maybe years. It is made from ground and fermented soy, barley or rice, combined with a type of mold called "kohi".

Miso is an all-vegetable used in macrobiotic cuisine due to its healing properties, and in Japan it is known as the "food of the gods". Locals believe that its consumption prevents diseases and strengthens health. The mixture is rich in protein, magnesium zinc, vitamin K, B12, manganese, copper, fiber, amino acids.

Stimulates the secretion of digestive fluids, improves the intestinal microflora, also reduces the risk of carcinogenic cells, alkalizes the body, prevents hot and cold waves during menopause. Recommended for osteoporosis and supports the nervous system. Due to its antioxidant action, it strengthens the immune system and lowers the levels of bad cholesterol in the blood.

There are several types of miso : soy, barley, rice, white, red, black, ginger. The variety is due to the different products with which soy is combined and is widely used in cooking for soups, dishes, salads and more. In order to absorb maximum macronutrients, consumption is limited to one teaspoon per day.

The reference value should not be exceeded due to the sodium content. In large quantities it adversely affects health. Miso and different types can be found in organic stores or try to cook yourself at home.

An important condition is to store the paste in a cool place, if possible in an airtight container, in order to preserve the valuable properties and substances.

Pasta Miso

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