GALLERY

MISO & KOJI

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MISO FOR LIFE/ HEALTHY JAPANESE FOODS

Miso is a traditional Japanese fermented condiment made from grains, koji and salt.

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Fermented foods and seasonings are so essential to Japanese food that virtually no Japanese meal is complete without them.

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The miso process originaly came from China to Japan about 2500 years ago.

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There are more than 1300 types of miso throughout in Japan.

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Main misos are,

-Rice miso

-Barley miso

-Awase/rice and barley mixed miso

-Hacho/red miso

-White miso

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BENEFITS OF MISO

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-Contains all essencial amino acids

-Good source of vitamins

-Improves digestion

-Contains beneficial probiotics to improve immune function

-Lower blood pressure

-High in antioxidants( darker miso)

-Has been shown to inhibit development of tumors and     prevent radiation injury

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WHAT IS KOJI?

Miso, soy sauce, shio koji, amazake, rice vinegar, mirin, sake and shocyu are all made by koji.

Koji is a kind of mold ( aspergillus oryzae ) that is cultivatad to steamed grains.

Koji creates more than 100 different enzymes that break down starch and proteins into glucose and amino acid. The beauty of fermentation is that it enhances the flavor of ingredients and increases their nutritional value.

Shio koji is the traditional Japanese tenderiser and umami booster made from koji, salt and water. The enzyme gradually breaks down protein and carbohydrate in the food.

 UMAMI BOOSTER