Miso

[crawmommy]

Where can I purchase MISO? What exactly is it? Is it soy paste? I read it is fermented, which is good for us right??

[Revvell]

You can purchase it just about any grocery chain, health food and/or Asian food store.

Yes, it is soybean paste.

Whether it's good for us or not depends on whether the beans are genetically modified.

It's considered a living food yet not a raw food as the soybeans have been cooked.

Revvell

[hippiechick704]

From Wikipedia:

Miso (味噌, Miso?) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold kōjikin (麹菌, kōjikin?) (the most typical miso is made with soy). The result is a typically thick paste used in sauces and spreads, to pickle vegetables or meats, and mixed with dashi soup stock and served as miso soup called Misoshiru (味噌汁, Misoshiru?), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.
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Most health food stores, all asian markets and some grocery stores carry miso.

[Mike]

This excellent article is what first got me interested in miso:

http://therawdiet.blogspot.com/2006_01_04_archive.html

Radiation: Miso for the body/rock dust for the soil, virtues of...

Pondering which daily food grounds me most deeply and most thoroughly enlivens my terrain, I know the answer immediately. An earthy, aged, fermented food dating back at least 2500 years to ancient China, miso (chiang in Chinese) originated from a culture whose world view revered food as medicine. Despite its Oriental origin, miso is now widely available in much of the world.

It is a relatively inexpensive condiment‹a food that gently and effectively restores dynamic digestion and assimilation. A morning bowl of miso soup‹mild, gentle, unassuming‹stimulates your appetite for the day's adventures and strengthens you from the inside.

Food for the Ages

Scientists now believe humanity's first cultivated plants were not grains and vegetables, but rather the microorganisms that cause food to ferment. They discoveredundoubtedly by accident at first that adding the right amount of salt to food cultivated friendly bacteria and enzymes not only prevented spoiling and deadly toxins, but also transformed the food's molecular structure, making it more healthful, digestible and delicious.

Fermentation, they realized, acted like an external digestive system that preserved the food and qualitatively transformed it. Compare sulfurous cabbage with sparkling sauerkraut, mild milk with tangy yogurt, bland soybeans with the deep, earthy flavor of miso.

Miso fermentation is alchemy working its miracle with microscopic bacteria, yeasts, molds and enzymes on our daily food: grains, beans and salt....

To read more visit

http://therawdiet.blogspot.com/2006_01_04_archive.html

[RawCutter]

living but not raw

http://www.southrivermiso.com/