What is miso and what are its benefits?

He miso It is one of the most typical foods of Japanese cuisine and in recent years it has gained popularity among consumers around the world. It stands out not only for its captivating flavor, but also for its versatility and powerful source of nutrients.

It is a fermented paste which means “source of flavor” in Japanese and is used in gastronomy to intensify the flavor of salads, stews, sauces and meats. However, the most common way to use it is in soups.

The essential ingredients for its preparation are soy and sea salt, although some use other grains as a base, such as rice or barley. To make fermentation possible, the spores of the fungus are used. Aspergillus oryzaebetter known as koji.

There are currently several varieties of these pastas depending on the fermentation time, the ingredients used and the amount of salt. All these factors influence the final flavor.

There is the miso shiro , whose fermentation lasts a few weeks and is characterized by its whitish color, in addition to its soft and sweet flavor; he aka miso , which has a fermentation of two years, a reddish color and a more intense flavor; and the miso kuro with fermentation for three years, black color and strong flavor.

He miso During this time, it undergoes fermentation which can last from 18 months to three years. It is the most potent and concentrated strain of all.

In all its formats, miso stands out for its nutritional value and the benefits it can bring to the body.

1. Helps with digestive health. Thanks to its fermentation process, this food is an important probiotic that helps reduce the presence of harmful bacteria, balances the intestinal flora and promotes digestion.

2. It is rich in vitamins and minerals. Miso is a good source of iron, magnesium, calcium, selenium and phosphorus, as well as vitamin B12 and folic acid.

3. Reduces cholesterol. Linoleic acid and lecithin found in soy can reduce levels of LDL or “bad” cholesterol in the blood.

Despite its health benefits, miso consumption must be done with certain precautions. And this condiment is also characterized by its high concentration of sodium, which could pose problems for people with hypertension.