Miso

It is a rich and salty condiment used in Asian cuisine.

Process
Miso is a fermented condiment made from soybeans, grain (rice or barley), salt and water.
Beans are combined with salt and a mold culture and then aged in cedar vats for one to three years.
Quick made miso is also available but has an inferior taste.

Miso varies widely in flavor, color, texture and aroma depending on its content of soybeans, the amount of salt and the fermentation time.

Storage
It must be stored in the refrigerator and can be kept for several months.

Nutritional values
Unpasteurized miso provides vitamins and minerals and is also a source of lactobacillus. It is a bacterium which aids digestion and the proper absorption of nutrients.

**REF: Composition of Foods: Legume and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook, Number 8-16. Revised December 1986**
	100 g of miso provide
Calories	284
Proteins	16 g
Fats	8 g
Carbohydrates	36 g
Calcium	92 mg
Iron	4 mg
Zinc	5 mg

Japanese people start the day with a miso soup.

How to use it?
To flavor soups, stews, sauces, dressings and marinades.

It is high in sodium and thus must be used sparingly.

Recipe
Miso soup