About Miso

The history of miso in Japan is over 1300 years old and was sometimes used as medicine a long time ago. Nutritionally, miso paste provides protein with carbohydrates. During the fermentation process, carbohydrates turn into glucose, protein turns into amino acids and is water soluble; this process makes it easy to digest and facilitates the absorption of miso nutrients. It is also rich in the B-complex vitamins and contains several minerals such as calcium, iron, zinc, copper and magnesium. Because miso is a living food with enzymes and microorganisms, it is best not to boil it. However, even if the miso has been exposed to high heat, the microorganisms become food for the digestive tract and will increase your probiotics. It is a versatile seasoning and you can add it to stews, pasta sauces, stir fries, etc.; it is a great flavour enhancer and will also tenderize meat.


L’histoire du miso au Japon remonte à plus de 1 300 ans; il y a longtemps, il était parfois utilisé comme médicament. Du point de vue nutritif, la pâte de miso fournit des protéines et des hydrates de carbone. Pendant la fermentation, les hydrates de carbone se transforment en glucose, les protéines se transforment en acides aminés et deviennent solubles dans l’eau; ce processus facilite la digestion et l’absorbtion des nutriments du miso. Il est aussi riche en vitamines du complexe B et contient plusieurs minéraux dont le calcium, le fer, le zinc, le cuivre et le magnésium.



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