Available in a wide range of colors, textures, and flavors, miso is a type of fermented paste used in Japanese cuisine. It’s known for its ability to add some extra oomph to savory soups, sauces, and spreads.
It’s typically made by fermenting soybeans with salt and Aspergillus oryzae, or kōji. Kōji is a type of fungus also used in the production of other ingredients, like sake and soy sauce.
Although there are many different types of miso, the three main varieties are:
- Red. Because it is fermented longer than other types of miso, this variety has a very rich flavor.
- White. In addition to having a lighter hue than other types, white miso has a milder, sweeter taste.
- Yellow. Made with soybeans that have been fermented with barley, yellow miso is earthy and mild.
Regardless of which type you pick, all three miso varieties boast a long list of benefits for immune health.
Scroll down for three unique ways to use miso — and reap its benefits.
Similar to other fermented foods, miso is jam-packed with probiotics, which are a type of beneficial bacteria that live in your digestive tract. (However, heating miso is likely to kill these probiotics, according to a 2018 research review.)
Probiotics are involved in regulating:
- nutrient absorption
- heart health
Plus, they play a key role in immune function.
In fact, a 2018 prospective study suggests that certain probiotics can help stimulate the activity of the immune system, which could be beneficial against...
Read Full Story: https://www.healthline.com/health/immune-boosting-miso-used-3-ways
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